Several months ago, I returned to this gluten free pizza crust recipe, hoping to improve it even more. It was pretty decent already, as compared to other gluten free pizza crusts I have tried.
I have made a few variations recently, and am happy with this recipe.
I like a crispy pizza crust, and I like it to be flavorful.
This recipe is both.
As part of our Oscar festivities yesterday, we made pizza. This one in the photos is half mushroom artichoke, half mushroom jalapeno. The whole pie is covered in my basil marinara and melty dairy free cheddar.
The dough comes together quickly, rises and bakes a bit, then is topped and back in the oven to finish cooking.
…and then it disappears just as quickly.
gluten free pizza crust
adapted from blackened cauliflower and kalamata pizza
dairy, egg, soy and gluten free, vegan
1 1/2 cups gluten free all purpose flour (Bob’s Red Mill)
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 packet instant yeast*
3/4 cup warm water (under 110 degrees)
2 tablespoons olive oil + extra for kneading/shaping
In large mixing bowl or bowl of stand mixer, combine flours, baking powder, xanthan gum, and yeast. While stirring/mixing, pour warm water and olive oil over dry ingredients, mix until combined.
*Alternatively, an active dry yeast can be (proofed) and used – follow these instructions on proofing.
With olive oil on your hands, remove dough from bowl and shape into a ball. Place in large bowl, cover with towel and let rest in a warm area, 10-15 minutes (first rise). Knead again, forming a pizza shape onto prepared baking sheet (olive oiled parchment), cover and rest in warm area (second rise).
Preheat oven to 375. Partially bake dough 10-12 minutes, remove from oven. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.
Did you watch the Oscars? Did your favorites win?
How do you like your pizza crust, thin and crispy or puffy doughy Chicago style?
I look forward to seeing the other #MMAZ recipes using yeast.
Visit Heather to see them:
{ 30 comments… read them below or add one }
what flour did you use? BOb’s? Cause i have that!! oh i wish i was at your oscar party!
YES Linds, it is Bobs! (my whole pantry is Bobs, ha!)
Bob’s is the best! This looks amazing! Wish I was at your party too!
MEEEE TOOOOO!!!
Maybe when I finally do brave yeast, pizza will be my experiment. This looks so good!!!
Adele was my Oscar favorite. Love. Her.
I love her too! incredible voice…
Oh totally pinning this one. I have all the ingredients too. While Bob’s Red Mill GF pizza crust is great, I’d love to make a homemade crust for my sis.
well, I used Bob’s flours… it might be close?
This crust sounds so good – nice and crispy!
it was! thanks Jeanette.
Saw some of the Oscars’s did not get to see the whole thing, wished we had as we enjoy watching those events. Pizza crust looks great, it has been a long time since we have used yeast, always a hit or miss when we baked with it
meh, you didn’t miss much with the Oscars- it wasn’t the best event this year
I decided to check out this recipe because it said it was gluten free, however your first ingredient is all purpose flour which contains gluten.
hi Wendy, I used a gluten free all purpose flour (Bob’s Red Mill); thanks for pointing out my lack of description, I have updated the recipe to say that yes, it is gluten free ap flour.
Looks delicious! I like crispy and soft….probably soft crust the best though. But honestly, as long as its vegan and its pizza, I’ll love it.
exactly Bianca… it’s … PIZZA!
I’ve never made or actually had a gluten free crust, but you have me positively intrigued!! I don’t have all of the ingredients on hand, but I think I’ve seen most of them in my local market and will look even closer on my next visit!
Awesome! So craving a pizza and this looks wonderful! Now to get the can’t him gum. Adding crushed pineapple to ours though. Yum!
Ooh, I love a crispy thin crust pizza–reminds me of the ones I grew up on.
This is totally making me crave pizza now!
I love thin pizza crusts because I have more room to gorge myself on toppings. I’m digging the addition of artichokes. I’m on a real artichoke kick lately.
ha! that’s a great way to look at it, Meghan! the artichokes are one of my favorite pizza toppings, so tangy!
Oh man, I love homemade pizza! And the toppings are so my style, we should drink some beer and split a pizza – how perfect would that be?!
that would be great!
I’m actually quite difficult and prefer thin and doughy…the best of both worlds! Also, extra sauce, cheese optional.
extra sauce is always a yes!
I haven’t watched the Oscars yet, but I have them here on DVD (recorded by mom) for tonight.
Didn’t look up who has won yet so it’s going to be a surprise!
From my childhood and since pizza is mostly an Italian thing over here, I’m used to thin, crispy crust. I think I’ve eaten the doughy one for the first time when I was in the US with my parents, as a child. Now you can get American style pizza here as well, but as you can imagine, it’s not my kind of food.
A few years ago, when I lived in a shared apartment in my early years of studies, I sometimes made pizza using whole wheat flour for dinner. I’ve never tried any kind of gluten-free crust, and of course it would also have to be without cheese for me.
Peter sometimes has a pizza for dinner, his favorite one is with a thin crust and spinach gorgonzola topping.
Mmm, Peter’s pizza toppings sound delicious!
I think I like the sound of the pizza there rather than the American version – I do love my bread but pizza to me is best with a thin crispy crust
I will be making this this weekend! I too love bobs but I can’t use his gluten free flour since I can’t have legumes but I’m fortunate to live in oregon and go buy all the bulk flours I want! Ill try this with my own blend of brown rice flour, arrowroot, and potato starch. Ill let you know how it goes!! Thanks for what looks like a great recipe!
Hi- very glad you posted this recipe! I am making a double batch of it right now, and find that it’s very crumbly and that making it into a ball or rolling it out is… delicate. I understand that gluten free breads are frequently like this, but just wanted to touch base for any tips or techniques I might be missing. They’re in warming drawer on the second rise right now, and looking forward to feeding my family!!
OK, I made this, and it was a total success. I will say that you have to handle very carefully, but pre-baking appears to be the key. I will experiment with additional flavorings, but am so appreciative of your blog and this recipe!!