RECIPE CARD: Gluten-Free Pizza Crust Recipe (Printable)
A homemade gluten-free pizza crust made with brown rice flour, potato starch, tapioca starch, guar gum, and yeast.
Servings: 8 slices
Calories: 185kcal
Ingredients
- 3 cups brown rice flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- ½ teaspoon Knox gelatin
- 1 teaspoon onion salt (or regular salt)
- 2¾ teaspoons guar gum
- ½ teaspoon brown sugar
- 1 package gluten-free rapid-rise yeast (0.25-ounce/7 g)
- 1½ cups warm water, divided
- 2 tablespoons olive oil
Instructions
- Prepare the yeast: Dissolve the brown sugar in ½ cup warm water. Add the yeast and set aside.
- Combine the dry ingredients: Mix brown rice flour, potato starch, tapioca starch, gelatin, salt, and guar gum.
- Make the dough: Whisk the remaining 1 cup warm water and olive oil. Then add a little of the dry mixture and whisk until smooth. Mix in the yeast mixture, then add the remaining dry ingredients until a ball forms.
- Knead: Transfer to a floured surface and knead until no longer sticky, adding flour as needed.
- Rise: Transfer to a lightly greased bowl, cover with plastic wrap, and rest for 1 hour.
- Par-bake: Preheat the oven to 375°F (190°C). Roll out the dough, transfer it to a greased pizza pan or stone, and prick it with a fork. Bake for 5–7 minutes, until set but still soft.
- Finish: Increase the oven to 425°F (220°C). Add the sauce and toppings, then bake until the cheese in the center is melted and golden brown.
Notes
- Use room-temperature ingredients whenever possible for more even mixing.
- Be careful not to add too much extra flour when kneading, as it can dry out the crust.
- A smaller pizza pan produces a thicker crust, while a larger pan creates a thinner crust.
- Par-baking before adding toppings helps prevent a soggy center and creates a sturdier crust.
- The bottom is lightly golden and crisp.
- The edges are firm with light browning.
- The cheese is completely melted and beginning to brown.
- The center feels set rather than soft or doughy.
- Refrigerator: Store leftover baked pizza in an airtight container for up to 4 days.
- Freezer: Freeze the baked crust or fully baked pizza for up to 3 months. Wrap it tightly before freezing to help prevent freezer burn.
- Make Ahead: Prepare and par-bake the crust up to 24 hours in advance. Let it cool completely, then wrap and refrigerate until you’re ready to add the toppings and finish baking.
Nutrition
Serving: 8slices | Calories: 185kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Sodium: 240mg | Potassium: 70mg | Fiber: 2g | Calcium: 8mg | Iron: 0.8mg
