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
- 2¼ teaspoons (1 package) gluten-free active 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. If using a pizza pan, lightly grease it and transfer the dough to the pan. If using a pizza stone, preheat the stone and transfer the dough using parchment paper or a pizza peel. Prick the dough with a fork and 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 for 8–10 minutes, or until the cheese is melted and lightly golden and the edges of the crust are crisp and browned.
Notes
Pizza size: This recipe makes one pizza, or about 8 slices. The finished diameter will depend on how thick you roll the dough. A thinner crust may bake more quickly, while a thicker crust may need a few additional minutes. Use the visual doneness cues in the instructions as your guide.
- 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
