This is the best gluten free pizza crust you will ever have. It is now the only GF pizza crust I make. My new site allows users to leave ratings and I encourage you to try the recipe and come back to comment & leave a rating. I am that confident.
To make it the best crust ever you NEED a pizza stone. NEED. It will change your GF pizza life. I have this one in red and love it. I would cuddle it, and sleep with it, and give it sweet kisses all day if I were outwardly weird like that. But I’m not. So I just have odd thoughts but keep them to myself.
P.S: This gluten free crust is also “rice free.” Great crust and no grainy arsenic ridden rice flour! woot!
- 1 cup water, approx 110 degrees
- 1 packet yeast
- 1 tablespoon sugar
- ½ cup millet flour
- ½ cup sorghum flour
- ⅓ cup teff flour
- ⅔ cup potato starch (not flour!)
- ⅓ cup tapioca flour + more for shaping the dough
- 1 teaspoon xanthan gum
- 1 teaspoon knox gelatin
- 1 teaspoon salt
- dried herbs, optional
- 1 egg
- 2 tablespoon olive oil
- parchment paper - necessary if using a pizza stone
- Preheat oven & pizza stone to 500 degrees or as high as your oven will go.
- In mixer bowl combine water, yeast, and sugar. Set aside to proof.
- In small bowl whisk together millet flour, sorghum flour, teff flour, potato starch, tapioca flour, xanthan gum, gelatin, salt, and herbs (I honestly almost never use them - the crust tastes great without I think).
- Once yeast is proofed (about 10 mins), turn on the mixer to low and add the egg and oil. Slowly add in your flour mixture and then increase the speed to medium-high and mix well, about 1 minute.
- If using a pizza stone, get yourself a piece of parchment paper that is about the same size and lay it out flat on the counter. If using a regular pizza pan, cover the bottom with parchment paper.
- Scrape the dough, which really is more batter-like, onto the center of the parchment. Sprinkle liberally with tapioca flour & cover your hands as well. Working from the center and using the heel of your hand spread the dough out in a circle, adding tapioca starch as needed to prevent sticking.
- Slide dough onto the preheated pizza stone* (this is a 2-person job because you will not be able to just pick up the parchment paper with dough on it - it must be slid, see tip below if you're on your own!). Bake for 5 minutes.
- After 5 minutes remove the pizza. If using a stone you can now pull the parchment out from the under the pizza - it will slide right out, no problem at all. Add sauce and toppings. Place back in the oven and bake another 5-10 minutes until cheese is cooked.
- Let cool 5-10 minutes before slicing. The longer you let it cool the sturdier the crust will become. The photo above was taken at about 9 minutes out of the oven.
pull the pizza stone out and set it on the counter or stove top. I then
take a pizza pan & flip it upside down. Holding the now upside
down pizza pan like a waitress holding a tray, I carefully slide the
parchment & dough onto it. I then carry it to the pizza stone &
slide it onto the stone.
For those of you wondering what in the heck kind of toppings I have, it is the Peach, Basil, Mozzarella, and Balsamic Pizza recipe from Two Peas & Their Pod. It’s my family’s all time favorite pizza & we look forward to it every summer. That blog has some pretty killer other pizza recipes as well though that I encourage you to try. My kids actually love their Sweet Potato Kale pizza as well – and my kids are weird sometimes but they’re not that weird – the pizza is just that good….when used on my crust of course 🙂