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 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
Wet Ingredients:
- 1 1/2 cups plain full-fat Greek yogurt
- 1 tbs olive oil
Pizza Sauce:
- 1/4 cup tomato paste
- 2 tbs tomato sauce
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp 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:
- 3/4 cup + 2 tbs brown rice flour
- 3/4 cup + 3 tbs + 1 tsp tapioca starch
- 1/3 cup + 2 1/2 tbs + 1/2 tsp 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 1/2 tsp 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.
Heidi
June 10, 2019 at 10:20 amHi Lisa, thank you so much for sharing this recipe, I was searching for a sorghum pizza recipe that didn’t use yeast. I did also make a few alterations since I didn’t have yoghurt. I used almond milk (half the amount of the yoghurt) and added 1tsp apple cider vinegar. I also didn’t use BP, but halved the amount and used baking soda. I don’t know if you have different BP in HongKong, but I have done that substitution in a few other recipes with baking powder and baking soda and it has worked fine. In this recipe I was an overwhelmingly strong flavor. Thankfully the veggies and sauce covered some of it, but it was still Strong for the kids. I think I would make this recipe again…. but maybe I would try it with half the amount of baking leavening and see if that works. The milk and yogurt exchange seemed to work fine. Thanks again for sharing your recipes!
Lisa
June 12, 2019 at 6:38 amThanks for your comments, Heidi, and for taking the time to explain all your substitutions! I have read that if you use too much baking soda, it can result in a bitter flavor and there’s a fine balance between these leavening agents and acidity, etc…there’s a lot of chemistry at work! Let me know how your further attempts at the recipe go!
Joann
May 18, 2019 at 10:42 pmDo u know how many carb 1 piece has?
Lisa
May 21, 2019 at 6:53 amThanks for the question, Joann. According to the website, happyforks.com where I entered in the recipe information, it says one slice has about 34g of carbs per slice.
Nurul Bandi
April 23, 2019 at 11:18 amThank you for sharing the recipe Lisa. Can I sub brown rice to white rice flour? thanks
Lisa
April 23, 2019 at 10:47 pmYes, white rice flour is fine to substitute for the brown rice flour.
Rebecca D
April 15, 2019 at 5:16 amLooks delicious! Can this crust be made and frozen?
Lisa
April 15, 2019 at 7:22 amI have made these crusts ahead of time and refrigerated them, so I can’t see why freezing them would be any problem. Thanks for the question, Rebecca!
PB
April 13, 2019 at 8:46 pmI noticed that quite few of your recipes have xantham gum in it. nstead of xanthum gum, can I use grounded chia or flax seed or eggs as a substitute? I am on gluten free for health reason and also diary free but can eat eggs.
Lisa
April 13, 2019 at 10:49 pmI have not tried substituting the xanthan gum, but I have read that chia seeds, ground flax seed, or psyllium husk work. I have also read that you can omit it! If you leave it out when you make the crust, or try substituting it for one of the other ingredients, please let me know how it turns out!
Denise
March 17, 2019 at 5:56 amcan i replace the sorghum whit chickpea flour ,
Lisa
March 17, 2019 at 8:34 amThanks for your comment, Denise. I have read that you can substitute chickpea flour for sorghum 1:1, although I have not tried it myself. If you try it, please let me know how it turns out!