This gluten-free pizza crust is life-changing!!
Okay. I know. I've said it before about other recipes, too.
But this truly is life-changing!
And besides, no one ever said that you can't encounter more than one life-changing thing or event, right?
Seriously, though, if you are on a gluten-free diet, this gluten-free pizza crust truly is something to celebrate!
Not only is it gluten-free, it is insanely easy to make. You can be sitting down to homemade pizza in an hour!
This sounds like I'm off on a complete tangent, but do you know "I Can't Believe It's Not Butter"? It's the vegetable oil spread that looks and (supposedly) tastes just like butter and no one can tell the difference?
Well, that's I kept thinking when I was eating this pizza..."I can't believe it's not gluten!" 😉
If you have been following along with me since I started developing gluten-free recipes, you know that I am a stickler...STICKLER...for wanting to make gluten-free baked goods that are so close to their gluten-filled cousins that you can't tell the difference. I have purchased too many gluten-free products and made too many other gluten-free recipes that were so disappointingly bad that it's no wonder gluten-free has such a bad rap. I have always wanted show that it doesn't have to be that way by really working on developing good gluten-free recipes.
I can't tell you how excited I am about sharing this gluten-free pizza crust recipe. It is ridiculously easy to make, requires no yeast, and bakes up just like a gluten-filled pizza crust. My family is in love...LOVE...with this recipe and are so happy that this is now in my repertoire!
This pizza crust browns beautifully and has the perfect balance of chew and structure. Because you pre-bake the crusts before adding the toppings, you can make these crusts ahead of time, saving time when you need to cook up the pizza before you eat! You can make small individual sized pizzas or a big one to share. You can even prepare the dough ahead of time and keep it in a sealed bag in the fridge until you're ready to roll it out!
This is a game changer!
If you're gluten-free and have never been able to either buy or make a decent gluten-free pizza crust, look no further. I cannot rave about this recipe enough, and I encourage you to give it a try. You will totally fall in love with this recipe and will become a believer in really good gluten-free pizza again!
It will have you yelling, "I can't believe it's gluten-free!" 😉
~ Lisa.
Easy Amazing Gluten-Free Pizza Crust
Ingredients
Dry Ingredients (Volume measurements in Recipe Notes below):
- 100 g brown rice flour
- 100 g tapioca starch
- 50 g sorghum flour
- 4 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cups plain full-fat Greek yogurt
- 1 tbs olive oil
Pizza Sauce:
- ¼ cup tomato paste
- 2 tbs tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven 400 deg F (200 C).
- Combine all the dry ingredients in the mixing bowl and whisk together.
- Mix Greek yogurt and oil together. Add to dry ingredients in mixing bowl.
- Combine wet and dry ingredients with a fork until dough comes together. Dough will be sticky.
- Shape dough into a ball.
- Use tapioca starch to lightly dust a sheet of parchment paper large enough for the rolled out pizza crust. (The paper size should be about the size of your oven rack, wider than it is tall, if making one large pizza.) Place dough in the center of the parchment paper.
- Work dough a few times to smooth it out, dusting the parchment and your hands as necessary with tapioca starch so the dough doesn't stick.
- Dust a rolling pin with tapioca starch and gently roll out the dough, dusting the rolling pin often.
- Use fingers to finish pressing out the dough. Roll up the edges for a crust, if desired. Again, dust your fingers with tapioca starch as necessary.
- Poke holes in the crust with a fork.
- Having a firm hold of the parchment paper, transfer the crust and parchment directly to an oven rack set in the upper part of the oven. Bake for 15 minutes.
- Carefully remove the crust from the oven by holding the parchment paper on the sides, just as you did when you placed the crust in the oven. (The parchment paper will be cool enough for you to handle with bare hands...just don't touch the oven itself!) Place on a cooling rack.
- (Once the crust is done, you can prepare the pizza right away with toppings or keep the crust available for using later.)
- Increase oven temperature to 425 deg F (220 C).
- Top pizza crust with sauce, cheese and your favorite toppings.
- Again, use the parchment paper to transfer the pizza directly to the oven rack. Bake for 10-15 minutes until cheese is gold and bubbly.
- Remove the pizza from the oven holding the parchment paper on either side of the pizza and transfer to a cooling rack.
- Let cool 5 minutes before slicing.
Notes
- Volume Measurements:
- ¾ cup + 2 tbs brown rice flour
- ¾ cup + 3 tbs + 1 teaspoon tapioca starch
- ⅓ cup + 2 ½ tbs + ½ teaspoon sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- Bake the crust ahead of time for use later in the day, or even the next day!
- Brush the crust edge with olive oil, or seasoned olive oil for a more flavorful crust (garlic, salt, parsley, etc.)
- For an extra kick, mix ½ teaspoon chili pepper flakes into your pizza sauce before spreading on your pizza crust!
- If you want to reheat leftover pizza, reheat slices in the oven for about 5 minutes at 400 F (200 C). The crust will be just like it's first baked!
Nutrition
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like:
-
- Cauliflower Crust Pizza
-
- Rice Crust Pizza
-
- Cauliflower Pizza Bites
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.
Just use this recipe for our pizzas last night and it was wonderful! I did not have sorghum flour, so I directly substituted with amaranth flour, and also didn't have greek yogurt but had some Siggi's skyr so used that instead- it was fantastic! We loved the taste; I added a little garlic salt to the dry ingredients as well. What a great find, we will be making this again and again!
Hey Hillary! Thanks so much for trying out my recipe and for sharing about the substitutions! That's great that the recipe worked out with the amaranth flour and the skyr...I'm so glad to know that there are other ways to make this recipe work!
This is truly the best gf pizza crust and so easy!!! I have been making it regularly for the past year or more without any issues. Always comes out perfect. I was happy to see some used different flours and it still worked as once in a while you run out of one or the other. I make 2 - 12” pizzas. Usually one a week later after having stored the dough in plastic wrap in the fridge. Comes out just the same as a fresh dough. When I pull out of the oven after prebaking, I take it off the parchment paper and slide back directly on the rack to finish with the toppings. It makes for a crispier crust…if that’s what you like. My BF says this recipe is the bomb!
Thanks so much, Maree! It makes me really happy to hear that my pizza crust recipe has worked so consistently for you and that you and your boyfriend enjoy it so much! also I love the idea of baking it without the parchment after the prebake to get a crisper crust, too! Thanks for your comments! 🙂