This gluten-free pizza crust is a breeze to make at home! The recipe yields a thin, crispy-style crust that will go with any of your favorite pizza toppings.
Hello! I’m back.
Long post warning – feel free to skip and scroll down for the recipe!
It’s been a while since I last posted. I stepped away to focus on my health and, recently, I finally received a diagnosis that explains many symptoms I’ve lived with for years. Getting a clear diagnosis has been a relief — it’s allowed me to access proper medical care and join an online support group, which has made me feel less alone. I’m not ready to share many personal details yet, but I’m grateful to be moving forward on a path toward better health.
With many people cooking at home more these days, I’ll be sharing pantry-friendly, nourishing recipes to help keep meals satisfying and simple. This gluten-free pizza crust is one of those recipes: a thin, crispy-style crust that’s easy to make and pairs well with any toppings you like.
I tested this recipe many times to get the texture right. A note about dietary substitutions: this crust is not vegan and I don’t recommend omitting the egg. In gluten-free baking, eggs often provide structure that replaces the elasticity gluten normally offers. I am experimenting with psyllium husks and other methods to create vegan versions, but for now please follow the recipe as written for best results.
I hope you enjoy it!
Gluten-Free Pizza Crust
2
Batches
Ingredients
Step One
- 1 1/2 Tsp Yeast
- 1 Cup Warm (not hot) Water
- 3/4 Tbs Sugar
Flours
- 1 Cup Brown Rice Flour
- 1 Cup Cassava Flour
- 1/2 Cup Almond Flour NOT almond meal
- 1/2 Cup Potato Starch
- 1 Tsp Salt
Step Two
- 2 Tbs Olive Oil
- 1 Egg
Instructions
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Start by combining the warm water, yeast, and sugar in a small bowl. Let sit about 10 minutes, until the surface is foamy.
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While the yeast activates, whisk together the brown rice flour, cassava flour, almond flour, potato starch, and salt in a mixing bowl.
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When the yeast is ready, add the yeast mixture, egg, and olive oil to the flour mixture. Stir with a spoon until the dough comes together. It may be slightly crumbly; press it into a ball with your hands while still in the bowl.
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Cover the dough with plastic wrap or a clean towel and let it rest for 30 minutes.
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This recipe makes two batches. Cut the dough in half; use one half immediately and refrigerate the other wrapped in plastic for up to one week. Do not freeze.
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When ready to bake, roll the dough on an oiled metal pizza or baking tray. Do not skip the oil. The dough may crack at the edges; press pieces together with your hands to shape the crust.
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Preheat the oven to 425°F (220°C). Bake the crust for exactly 8 minutes. Remove, add toppings, then bake an additional 10–15 minutes until the edges are browned.
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Let the pizza cool 5–10 minutes before slicing. Enjoy!
Notes
- For the pizza shown here I used pesto with mozzarella and feta, but you can use any toppings you prefer.
- Please follow the instructions closely for best results.
- Do not substitute the flours in this recipe; the specific combination is important for texture.
- I have not tested this recipe without an egg. Eggs provide structure in many gluten-free baked goods; a flax egg may work but results are not guaranteed.
https://wellandfull.com/2020/04/gluten-free-pizza-crust/
Tried this recipe?
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P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your creations. I love seeing your takes on these recipes.