Gluten-Free Pizza Crust
This is the best easy Gluten-Free Pizza Crust - it's fluffy, chewy, crispy, and works great for either a thin or thick crust. It's vegan & Top 8 allergy-friendly, and made with just 8 ingredients in about an hour. Time for pizza night!
Servings 2 10" pizza crusts
Ingredients
To activate the yeast
- 7 g (2.5 tsp) Bob's Red Mill active dry yeast
- 100 g warm filtered water
- 20 g maple syrup honey or cane sugar
For the loaf
- 12 g whole psyllium husk
- 275 g filtered water room temperature
- 80 g Bob's Red Mill Potato Starch or another starch like tapioca starch or arrowroot starch, or a combination
- 220 g Bob's Red Mill gluten-free whole grain flours I did a 50/50 blend of Bob's Red Mill millet flour and brown rice flour for the pizzas in the photos; you can also use any combination of sorghum flour, white rice flour, quinoa flour, buckwheat flour, or millet flour.
- 10 g sea salt
- Olive oil
Instructions
- In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel very warm, but not too hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.7 g (2.5 tsp) Bob's Red Mill active dry yeast, 100 g warm filtered water, 20 g maple syrup
- Combine the psyllium husk and the water in a bowl or liquid measuring cup. Let it thicken and gel up for about 5 minutes.12 g whole psyllium husk, 275 g filtered water
- In a large bowl or the bowl of a stand mixer, combine the starch, flour, and salt. Add in the activated yeast mixture and thickened psyllium gel mixture. Mix until a smooth dough forms, making sure to scrape down the sides and the bottom to make sure all of the flour is hydrated. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb.80 g Bob's Red Mill Potato Starch, 220 g Bob's Red Mill gluten-free whole grain flours, 10 g sea salt
- Cover and let rise for 30 minutes at warm room temperature. While the dough rises, preheat the oven to 450ºF with a pizza stone or cast iron pizza pan inside, if you have one. The dough will feel lighter and puffy when it’s ready.
- Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment, dividing it into two balls if making two crusts. Set one dough ball aside. Drizzle the dough with some oil if needed to help it spread more easily.Olive oil
- Use your hands or a rolling pan to press the dough out into a circle, working from the inside towards the outside. You should be able to press it into shape pretty easily! It doesn’t need to be perfect, and remember, the texture of the dough will seem different than traditional pizza dough, because the lack of gluten makes it stretch in a different way.
- Once it’s shaped, slide the crust onto the pizza stone or place on a baking sheet to pre-bake the crust. Bake for about 10 minutes (or 15 for the thick crust), depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper.
- While that crust is baking, press the other crust into shape.
- Once the crust is par-baked to your liking,, remove it carefully from the oven. Slide in your other crust to bake while you add toppings to the first crust.
- Add all of your pizza toppings, and bake for about 10 more minutes, or until the toppings are golden and the cheese is melted.
- Remove from the oven, slice and serve immediately. Enjoy!
Notes
For the pizza in the photos, I used homemade vegan cheese (recipe is in this pizza post) and the vegan pepperoni I used is from The Very Good Butchers.
