Perfectly Crispy Gluten-Free Pizza Crust
Enjoy this deliciously crispy gluten-free pizza crust that’s perfect for your favorite toppings. Made with a blend of gram and tapioca flour, this crust is not only easy to prepare but also offers a delightful texture that rivals traditional pizza crusts. This recipe is versatile and can accommodate various dietary needs, making it suitable for gluten-free eaters, those with dairy restrictions, or anyone simply looking for a healthier alternative. Whether you create a classic Margherita or load it up with your favorite toppings, this crust will become a staple in your kitchen.
N/A
Servings
135
Calories
13
Ingredients
Ingredients
dry yeast
1 tablespoon
gram flour
2/3 cup (can substitute with fava bean flour)
tapioca flour
1/2 cup
powdered milk or non-dairy powdered creamer
2 tablespoons
xanthan gum
2 teaspoons
salt
1/2 teaspoon
unflavored gelatin
1 teaspoon
Italian seasoning
1 teaspoon
water
2/3 cup (at 110 degrees F)
honey or agave syrup
1/2 teaspoon
olive oil
1 teaspoon
cider vinegar
1 teaspoon
rice flour
as needed (for dusting)
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
In a medium mixing bowl, combine the dry yeast with 2/3 cup of warm water (110 degrees F). Allow it to sit for about 5 minutes until it becomes frothy.
3
In a separate large mixing bowl, whisk together the gram flour, tapioca flour, powdered milk (or non-dairy alternative), xanthan gum, salt, unflavored gelatin, and Italian seasoning until well combined.
4
Add the frothy yeast mixture, honey or agave syrup, olive oil, and cider vinegar to the dry ingredients. Using regular beaters (not dough hooks), blend on low speed until combined, then increase to high speed and beat for about 3 minutes. If the dough appears too stiff, add water by the tablespoon until it reaches a soft, slightly sticky consistency.
5
Transfer the dough to a lightly greased 12-inch pizza pan or an 11 x 7-inch pan for a deep dish version. Sprinkle rice flour liberally over the dough to prevent sticking.
6
Gently press the dough into the pan, using more rice flour as needed. Create slightly thicker edges to hold your toppings securely.
7
Pre-bake the crust in the preheated oven for 10 minutes. Remove it from the oven.
8
Spread your favorite pizza sauce evenly over the crust and top with your choice of toppings.
9
Return the pizza to the oven and bake for an additional 20 to 25 minutes, or until the crust is golden brown and crisp.
Nutrition Information
4g
Fat
17g
Carbs
3.7g
Protein
1.7g
Fiber
0.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for?
This recipe is for a Perfectly Crispy Gluten-Free Pizza Crust.
Is this pizza crust gluten-free?
Yes, this recipe is specifically designed to be gluten-free using gram and tapioca flours.
What is the total calorie count per serving?
Each serving contains approximately 135 calories.
How much protein is in this crust?
The crust provides 3.7g of protein per serving.
What are the primary flours used in this recipe?
The recipe uses a blend of gram flour (chickpea flour) and tapioca flour.
Can I substitute the gram flour?
Yes, you can substitute the gram flour with fava bean flour if needed.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees F (220 degrees C).
How long do I pre-bake the crust?
The crust should be pre-baked for 10 minutes before adding any toppings.
What is the final baking time after adding toppings?
Bake the topped pizza for an additional 20 to 25 minutes until golden brown.
How long should the yeast bloom?
The yeast should sit in warm water for about 5 minutes until it becomes frothy.
What temperature should the water be for the yeast?
The water should be warm, specifically around 110 degrees F.
Can this recipe be made dairy-free?
Yes, you can use a non-dairy powdered creamer instead of powdered milk.
Is there a vegan alternative for the sweetener?
Yes, you can use agave syrup instead of honey to make the recipe vegan.
What is the purpose of xanthan gum in this recipe?
Xanthan gum acts as a binder to help provide structure in the absence of gluten.
What size pan should I use for a standard pizza?
A 12-inch pizza pan is recommended for a standard thin crust.
How do I make a deep dish version?
For a deep dish version, use an 11 x 7-inch pan instead of a circular pizza pan.
What should I do if the dough is too stiff?
If the dough is too stiff, add water by the tablespoon until it reaches a soft, slightly sticky consistency.
Should I use dough hooks to mix the dough?
No, the instructions specify using regular beaters rather than dough hooks.
How long should I beat the dough on high speed?
You should beat the dough on high speed for about 3 minutes.
What prevents the dough from sticking to my hands while pressing?
Sprinkling rice flour liberally over the dough and your hands will prevent sticking.
What is the fiber content of this pizza crust?
The crust contains 1.7g of fiber per serving.
Does this crust contain any fat?
Yes, each serving contains 4g of fat.
What seasonings are used in the dough?
The recipe calls for 1 teaspoon of Italian seasoning and 1/2 teaspoon of salt.
What kind of vinegar is required?
The recipe uses 1 teaspoon of cider vinegar.
Why is unflavored gelatin included?
Unflavored gelatin is used to improve the texture and elasticity of the gluten-free dough.
How many ingredients are in this recipe?
There are 13 ingredients in total.
What is the carbohydrate count?
There are 17g of carbohydrates per serving.
How much sugar is in the crust?
The crust contains a very low amount of sugar, approximately 0.3g.
Do I need to grease the pan?
Yes, the dough should be transferred to a lightly greased pizza pan.
How should I form the edges of the crust?
Press the dough to create slightly thicker edges to securely hold your toppings.