Gluten-free pizza crust recipes
In honor of National Pizza Day, February 9th, here are some gluten free pizza recipes to try at home:
* The Best Gluten-Free Pizza Crust
1 cup warm water
1 tablespoon sugar or honey
1 ½ teaspoons instant yeast
1 ¼ cups gluten free flour + ¼ cup almond flour
1 teaspoon baking powder
¾ teaspoon salt
1 tablespoon psyllium husk powder
2 tablespoons olive oil
Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!
* Gluten-Free Pizza Crust
2 ½ cups gluten-free all-purpose flour with xanthan gum
1 packet rapid yeast
1 tablespoon gluten-free baking powder
1 teaspoon salt
1 ½ cups warm water
1 tablespoon honey
1 teaspoon apple cider vinegar
½ cup olive oil
2 tablespoons gluten-free all-purpose flour, for dusting
Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
In a large bowl combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot it will kill the yeast.
Add the honey to the warm water and stir until it is dissolved.
Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).
Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes, until the dough starts to form. The dough will be very sticky.
Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover with plastic wrap. Cover the bowl with a kitchen towel and place in your warm oven for 30 minutes to rise.
Remove the dough from the oven and preheat the oven to 425° F.
Pour 1 tablespoon of gluten-free all-purpose flour onto a large sheet of parchment paper. Spread the flour into a circle the size of the pizza crust (15″).
Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough. Gently pat the circle in an outward motion. Work from the middle and push to spread the dough out to the edge to make a 15″ circle. Use your fingertips to press down into the dough to form the crust edge. Use your hands to finish shaping and rounding the edges.
* The Best Gluten-Free Pizza Crust
1 tablespoon dry active yeast
1 ¼ cup warm water (divided)
2-3 tablespoons sugar (divided)
3 cups gluten free flour blend
1 teaspoon salt
½ teaspoon baking powder
1 tablespoon olive oil
Preheat the oven to 350 degrees F (176 C).
In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar (12 g // amount as the original recipe is written // adjust if altering batch size) a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon.
If using the whole dough to make one large pizza, spread onto a greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin – less than 1/4 inch.
Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
Remove from the oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in the oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve. Reheats well the next day in the oven or microwave.
Madisen Schlueter is a junior at Lindenwood University pursuing a Bachelor’s degree in Business Administration with a minor in Graphic Design. On campus, she is involved in Greek life as a member of the Delta Zeta sorority, where she serves as design chair and creates shirts for chapter events. She’s a native of St. Louis, grew up playing softball and loves traveling. When she’s not studying or working, you can find Madisen at Starbucks catching up with friends.