The BEST restaurant-style gluten free pizza crust recipe with a crispy bottom and fluffy authentic Italian pizza dough without the gluten!
Raise your hand if you love a good gluten free pizza crust and are searching for a good homemade gluten free pizza crust recipe (I do!)!!! This took so many trials to perfect and well worth it, because this gluten-free pizza dough recipe is FANTASTIC! I mean really authentic with a crispy bottom and fluffy crust that you will want to dip into extra marinara sauce or (if you are like my husband) ranch dressing leaving not one little crumb behind.
We have kept a tradition of Friday night pizza night every week and each time I try a new pizza crust recipe. Finally my husband and kids confirmed that this is the BEST gluten free pizza crust recipe yet! Whew!!! I was running out of steam to get more gluten free flour and ingredients (and will power) for a while there. Seriously I tried so many ways… less arrowroot flour, more tapioca flour, less eggs, etc. and now we have it- the perfect gluten-free pizza crust!
Guess what else… no kneading needed… unless you want to:-)! This gluten free pizza crust recipe is so simple. But what about the gluten to give dough the fluffy elasticity? The fluffiness and air comes form extra eggs and xanthum gum. This pizza crust is so fluffy without skimping on flavor or texture and there is no need to knead it because mixing the dough is still airy! Just add extra flour on the base and on top to flatten it out.
I will be honest, my Italian heritage and grandmother is probably rolling over in her grave right now at the fact that anything with the words “Italian” and “Pizza” be “Gluten-Free”! But frankly, wheat and gluten is produces so much differently now-a-days then it was 40 years ago. Gluten now is so saturated in baked goods that it can cause stomach bloating, acid reflux, ADHD, depression, anxiety and so much more! Point being, you can have your cake and eat it too! Or in this case, delicious gluten free pizza and not feel deprived from carbs and breads and enjoy less stomach bloating!
First, let the yeast mix with warm water for about 5 minutes. This activates it and lets it rise. Make sure the water is not scolding hot or too cool or else the yeast will not rise properly – learned that the hard way!
While the yeast sets mix together the liquid ingredients and the dry ingredients in another bowl. Add everything together and cover with a flour sack towel in a warm place to let rise for 2-3 hours.
Ok, here comes the secret.… get the oven super hot at 500 degrees Fahrenheit. Place a [amazon_textlink asin=’B01AFOIO3K’ text=’pizza stone’ template=’ProductLink’ store=’delightfulmom-20′ marketplace=’US’ link_id=’890783db-f045-11e7-aec6-8f02ac28ade4′] or [amazon_textlink asin=’B00LQTLV5M’ text=’baking sheet’ template=’ProductLink’ store=’delightfulmom-20′ marketplace=’US’ link_id=’a9a7b725-f045-11e7-be27-534dfc5d6456′] in there for 30 minutes. This is what gives pizza that crispy delicious crust on the bottom of each pizza slice!
This crust is so simple- really! My boys love their pizza topped with pepperoni, olives and cheese and I prefer mine with sauteed onion, mushrooms, olives, artichokes and peppers and feta cheese. What are your favorite pizza toppings?
PIN THE BEST GLUTEN FREE PIZZA CRUST RECIPE
Restaurant-Style Gluten Free Pizza Crust Recipe
- 2 cups gluten-free flour
- 1/3 cup arrowroot flour
- ½ cup tapioca flour
- 2/3 cup milk powder for dairy-free use almond meal
- ½ cup potato starch
- 1 tablespoon Xanthan gum or 2 Tablespoons psyllium husk
- 2 teaspoons pink salt
- 1 package of active rise yeast
- 4 eggs
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons maple syrup
- 1 cup lukewarm water
- 2 teaspoons apple cider vinegar
- Dissolve 1 package of yeast in warm water and 1 tablespoon honey or maple syrup. Mix and let it set for about 5 minutes to activate the yeast and set aside.
- In a small bowl add the eggs, olive oil, apple cider vinegar and remaining 1 tablespoon maple syrup and set aside.
- In a large bowl add 2 cups of gluten-free flour, arrowroot flour, tapioca flour, potato starch, xanthan gum, coconut milk powder (or egg white powder or almond meal) and salt and mix to combine. Make a well in the center of the flour mixture and add the egg mixture and yeast mixture. With a spatula mix to combine. The mixture will be slightly wet and sticky. Cover with a towel or plastic wrap and set aside for 3 hours to rise. After 3 hours have parchment paper ready to knead the dough.
- Sprinkle gluten-free flour on top of parchment paper (so it does not stick). Place the dough on top (flour prevents sticking so use as much as needed) knead the dough for 8-10 minutes adding more flour as needed. Split dough into two (this makes two pizza's).
Form the crust with fingers to flatten into ¼-inch crust, or roll out into 1/4 -inch crust. Roll over the edges to form the fluffy crust. Get another piece of parchment paper and repeat with the other half of dough to make another crust.
- Heat the oven to 500 degrees F. Add a pizza stone or baking sheet to the
oven to heat for 30 minutes. Transfer the parchment paper with rolled out dough
to the heated pizza stone or baking pan. Add marinara sauce, cheese and extra
toppings and bake for about 15-20 minutes or until the crust is slightly
*Makes 2 Pizzas that serve 8 slices each.
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