Foolproof Gluten Free Pizza Crust

Who doesn’t love pizza?! It’s one of those timeless classics that never loses popularity and it can be personalized according to individual preference and allergies. Just because you’re gluten and/or dairy free (among other things) doesn’t mean you still can’t sink your teeth into a slice of delicious pizza.

Or eat the leftovers for breakfast (I’m just sayin’)!  And that’s IF there’s anything leftover.

This pizza is topped with dairy and soy free Daiya Mozzarella Cheese Shreds.

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My girls LOVE pizza, and I love making it for them. I don’t make it very often, but when I do they gobble it up in record time (hence the no-leftovers). Surprisingly, I can even get my children to eat vegetables they dislike (like green peppers) if I put it on pizza. Hooray!

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This Foolproof Gluten Free Pizza Crust is not a thin one, but it’s not overly thick either. It’s just thick enough to hold up to any mountain load of toppings you can imagine piling it with.

So tell me, what are your favorite pizza toppings? I’m all over the map. I like traditional Hawaiian pizzas with gluten/nitrate free Canadian bacon (when I can find it) and pineapple, but I also like not-so traditional pizzas too. Like pizzas with artichokes, sun dried tomatoes and sheep feta. Or Thai chicken pizzas that use a peanut sauce rather than a red sauce. Or dessert pizzas with fresh fruit and chocolate sauce…

Okay… I need to stop. I’m making myself hungry again.

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Foolproof Gluten Free Pizza Crust

Yield: one 14 to 15 inch crust

Ingredients

  • Yeast Ingredients
  • 1 tablespoon honey
  • 3/4 cup hot water (between 105 – 115 degrees F)
  • 2 1/2 teaspoons active dry yeast
  • Dry Ingredients
  • 3/4 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon sea salt
  • Wet Ingredients
  • 1 egg
  • 3 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar

Instructions

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the egg, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry ingredients. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times).
  5. Place the dough onto a parchment lined 16-inch pizza stone (like this one). Wet your hands and smooth the dough out into an even 14 to 15 inch round (continue to wet your hands as needed). Rise in a warm place for 30-40 minutes.
  6. Prebake the crust in a preheated 425 degree (F) oven for 10-12 minutes.
  7. Top with desired toppings, and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.
http://www.allergyfreealaska.com/2013/07/22/foolproof-gluten-free-pizza-crust/

I can’t wait to hear what you top your Foolproof Gluten Free Pizza Crust with!

All my love,
Megan (with a long E)

This post is linked to Pennywise Platter, Make Your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free WednesdaysWaste Not Want Not Wednesday, Simple Lives Thursday, Tasty Traditions and Gluten Free Fridays.

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Comments

    • Megan says

      Thanks, Laura! ;) I know… we never tire of pizza. I think my girls could eat it breakfast, lunch and dinner and still be happy!
      xoxo,
      M

  1. says

    This pizza crust sounds and looks wonderful! I’d like to try it. I don’t have a pizza stone, but I do have an antique cast aluminum pancake griddle – since you use parchment paper, do you suppose that would work?

    I’m new to your column, and I’m really enjoying it!

    • Megan says

      Hi Jeanne,
      Cast aluminum pancake griddle… so is the aluminum on the outside? Or is the cast iron on the outside? I’m just curious… In any case, I think it would work out just fine!

      Thank you! ;)
      Megan

  2. says

    Well this looks just amazing! You and Laura have me drooling with your pizza recipes! Man I love pizza.

    Your crust is really beautiful, Megan. You’re so smart and creative with GF baking.

    xo,
    -Amber

    • Megan says

      Hi Amber,
      Laura’s recipe looked amazing, didn’t it?! Wish we could all have a pizza party… that would be a hoot! :) Thank you, my friend!
      Hugs,
      Megan

  3. says

    Megan,
    Thanks for the tips on the multi-grain bread. Is there another flour I might sub for the sorghum flour on this pizza crust? I don’t have enough and will not be near a store in the near future nor do I want to wait for an order to come. Would like to make a pizza tomorrow. I love pizza and was wondering how I was going to get through this GF without pizza. Now I can have pizza.

    • Megan says

      Hi Tracee,
      More brown rice flour or a mix of more brown rice/millet flour might work. Please keep in mind I haven’t tried this combination, so I’m not sure how it will affect the consistency, etc., but I think it will be fine. ;) Megan

  4. Lyn says

    This sounds wonderful and does not have potato or teff which I cannot have. MOST GF products have potato and/or teff! I have not found sorghum or millet flours yet but I do have brown and white rice flours and GF Hodgson Mills baking mix which has those in it. I am new to this so I don’t know what can be substituted and what doesn’t work. Would the flaxseed egg substitute work here since I have egg sensitivity too? Thank you so much for helping us newbies! God bless!

    • Megan says

      Hi Lyn,
      I’m afraid if you use all rice flour that your crust would turn out really hard, dry, and grainy. Gluten free flours work best when they are mixed with others instead of used on their own (especially in any type of yeast bread).

      I have not tried making this crust egg free, so unfortunately you’d have to try the egg substitute and see if it works. I’d imagine it would be okay though, because there’s only 1 egg in this recipe.
      Good luck!
      Megan

  5. says

    This looks wonderful, Megan! I love pizza, and my pizzas are usually loaded with veggies – broccoli, peppers, tomatoes, pineapple. I have one fully loaded in my freezer waiting to be popped in the oven!
    Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it : )

  6. Grace S. says

    Visiting here from another blog link. :-) Do you think I could just leave out the xanthan gum? If not, could something else be used instead? My girls can’t have it. Thanks!

      • says

        Hi Megan and Grace,

        I am visiting from Living Without’s new blog. I have been on a learning quest since we found out my husband has dairy intolerances, gluten intolerances, refined sugar intolerances, etc. overnight as well.

        I have been baking gluten free without yeast, just so far have not been brave with yeasted bread since I had been grinding the grain and baking my own yeasted gluten bread for years. I figured one mastery at a time.

        Gluten free girl discovered that she could not tolerate neither xanthan gum, nor guar gum, and found that psyllium husk, ground flax, and ground chia seeds makes and
        excellent substitute. It would be used in the same way and in the same proportions as the xanthan gum and guar gum. Just thought I would share, and want most likely need to do the same for my husband.

        I really appreciate your website, especially since my husband also is on the same anti-inflammatory diet and has overlap of the same health issues as you do. Looking at your “white bread” recipe and a couple of other recipes makes me feel confident enough now to try the frontier of yeast bread baking again. Your recipes do have very good nutrition which I have been concerned with as well and our chiropractor insists too. We had a very good diet before, but it still is the change in our lifestyle, and the giving up of many things.

        Blessings,

        Joanne

        • Megan says

          Hi Joanne,
          Welcome to Allergy Free Alaska! Thank you for your sweet compliments. I try to make foods that are as healthy as possible; I think nutrition is so very important!

          Do you mind me asking what your husband has that’s made him switch to an anti-inflammatory diet?

          I am familiar with The Gluten Free Girl and have tested many recipes with the psyllium/chia/flax blend. I’ve found it doesn’t work as a substitute in all recipes (as she suggests), but really depends on what you’re baking and what the other ingredients are.

          If you need an xanthan/guar gum free bread recipe, might I recommend this one: Grain Free High Protein & Fiber Bread?

          Hugs to you!
          Megan

          • says

            Hi Megan,

            My husband has osteoarthritis in his knees, back shoulders feet and hands, and 5 degenerating disks in his spine, and 5 in his neck, scoliosis, reynauds, as well as a dairy intolerance, gluten intolerance, sugar intolerance, beef and pork intolerance, soy intolerance and avoidance of caffeine. He had the symptoms for years of the irritable bowel, and was in such an extreme amount of pain that he just was not functioning.

            We tried the medical route for years and basically was told it was in his head, or he would have to live with it or do scary medication. We asked his podiatrist who is a family friend who he would suggest and he replied that the chiropractor next door (who is not affiliated with his practice) had given him the most thorough examination he had ever received. My husband went to him and I went as a follow-up after the chiropractor had determined if he could help my husband, and what the course of treatment would be. Well, almost to my husband’s dismay, the diet works, so it keeps him motivated to stay in the lifestyle change.

            Just as you, my husband is not pain free, but the pain level is considerably lower. Since we are older and have adopted two small children who are now two and three, this has been so important for the whole family.

            Thank you for telling me about the bread, I will try it, and also for the clarification of the substitutions for the gums.

            I am very glad the diet is helping you, and I am glad for your family. This also encourages me for my husband and my family.

            Blessings and hugs,

            Joanne

  7. says

    I LIKE foolproof! This looks amazing and your pictures made me so hungry!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

  8. Becki says

    Hey Meghan,
    I am really excited about my new pizza ideas. Since I have a nickel allergy, in addition to all the wheat, gluten, yeast, dairy business, I have to be creative. It rules out tomatoes, cheese, and all alternative cheeses, which commonly use soy or pea protein (no can do on the legumes). I use “Nature’s Highlights” brown rice crusts (in the freezer section). They’re AWESOME, and only contain mashed brown rice. Super simple. So, I toast that up in the oven a bit first. And then I coat it with olive oil and italian seasonings, and some salt and pepper. For the next bit, I either do slices of roasted squash or sweet potato tossed in balsamic (for the sweet soft, tomatoey substitute). Next is LOADS of garlic and some bell peppers. Sage is a great addition coupled with the squash as well. Herbs and balsamic are a key component to make it taste like pizza. Sometimes I add bacon pieces that I have crisped up, or some chicken sausage. And man, it really satisfies this pizza loving girl. :)

  9. Maria says

    Hi Meghan,

    Happy to have found you through Pinterest! I noticed you use a lot of millet flour in your bread recipes. I don’t digest millet well. Wondering if you have any ideas for subs in this recipe or others?

    Thanks for your great contributions of both gluten and grain-free recipes.

    • Megan says

      Hi Maria,
      I’m so glad you found me! Welcome to AFA! :)

      For the most part, you can substitute brown rice flour or sorghum flour for millet flour.
      Megan

  10. Liliane Styan says

    Hi Megan,

    My question is as I have a candida problem with sugars; could I substitute with brown rice syrup for the yeast starter part of the recipe?

    • Megan says

      Hi Liliane,
      That’s a great question, but unfortunately I don’t know the answer to it. I’ve never worked with brown rice syrup before, so I can’t say for certain if it will work to proof the yeast or not. I would think it would work though, simply because it does have a “sugar” content to it. I guess you could try proofing some yeast using the brown rice syrup. If your yeast doesn’t get nice and foamy, then you’ll know it didn’t work. ;) Good luck!
      Megan

    • Megan says

      It is such a wonderful round up, Shirley! So many great recipes to choose from. Thank you for featuring my recipe!
      Hugs,
      M

  11. says

    THANK YOU for this recipe! It was SOO good!! I tried it in the oven on my stone and on the grill. Super happy to have pizza with edible crust since I’ve gone gluten-free!
    Plus, I’ll be able to do my Thrill of the Grill BBQ Pizza Pampered Chef parties for gluten-free hosts now too! Love it!

  12. lynn says

    hi megan I notice you use rice flours in your recipes. I am allergic to rice what can I substitute for the rice in the recipes.

    P.S. your strength and faith for what you have gone through is truly inspiring you are an amazing beautiful woman, never give up
    love and best wishes to you

    • Megan says

      Hi Lynn,
      Thank you so much for your sweet compliments! :) I appreciate you saying that!

      You could try substituting more sorghum flour for the brown rice flour. I haven’t tried it myself, but don’t see why it wouldn’t work.

      Hugs to you!!
      Megan

    • Megan says

      Hi Marsha,
      No, I haven’t – my body doesn’t tolerate oats at all. I’m thinking the recipe would do okay with substituting oat flour for the millet, but I haven’t tried it. You’ll have to experiment and try it out! ;)
      Megan

  13. Hannah says

    Would it be possible to make this recipe corn free As well? Possibly substituting arrowroot starch? This looks so good, just so many baby allergies :(

    • Megan says

      Hi Hannah,
      Tapioca starch is corn free, and as long as you use a corn-free xanthan gum the recipe itself is corn-free. But, if you need to use arrowroot starch, you most certainly can substitute it for the tapioca starch. ;)
      Megan

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