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- Total Time:3 hours 30 minutes
- Yield:1 thick crust or 2 thin crusts 1x
- 1215g psyllium husk
- 300g filtered water, room temperature
- 150g gluten-free sourdough starter, can be active or fresh discard
- 80gstarch of your choice, such as potato starch, tapioca starch, or arrowroot starch
- 145ggluten-free whole grain flours of your choice, such as quinoa flour, sorghum flour, brown rice flour, or combination. I have tested with these three.
- 10g sea salt
Whats The Best Way To Shape The Dough
When youre ready to bake, preheat the oven with the Lodge Cast Iron Pizza Pan inside, and then lightly grease a sheet of parchment paper. Flip the dough out onto the parchment. Drizzle the dough with some oil if needed to help it spread more easily.
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 doesnt 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!
Choose Your Toppings Wisely
While pizza toppings are not often talked about when discussing the making of pizza dough, they do play an important step in the actual baking of the dough. When making any pizza, it’s important that you avoid piling on the sauce and toppings. Too many toppings can affect the structure of your pizza dough and cause a soggy crust.
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If You Want Something Done Right You Have To Do It Yourself
I dont think this is a rule to always live by, but its very applicable here. Making my own pizza crust became a priority. I couldnt find a good gluten free pizza spot.
But even if I had, I like to make pizza more often than I can afford to go out anyway.
I searched for years to find a half decent gluten-free pizza crust recipe.
I wanted to find the best gluten free pizza crust recipe.
And after many soggy bottoms, disappointing mush, and cardboard replicas, I found our staple pizza recipe.
I seriously make this almost every Friday for our family movie night.
Whats In Gluten Free Bread Flour
The gluten free bread flour blend from Gluten Free on a Shoestring Bakes Bread is a combination of an all purpose gluten free flour blend like Better Batter, whey protein isolate plus Expandex modified tapioca starch .
Whey protein isolate is simply a milk protein powder that is nearly 100% protein and is often used for bodybuilding and low carb recipes these days. Ive found that it behaves a lot like gluten in baking.
However, whey protein isolate tends to make raw dough very soft. Together with Expandex modified tapioca starch, it allows for the creation of gluten free bread recipes that look, feel and taste more like conventional yeast bread.
The gluten free bread flour and the recipes in GFOAS Bakes Bread is so important to me and valuable to readers. But I understand that its reach is limited.
If you can purchase whey protein isolate and Expandex, and tolerate dairy you can and should use the gluten free bread flour. There is no perfect nondairy substitute for whey protein isolate.
Whey protein isolate in gluten free bread flour
The whey protein is essential to the gluten free bread flour since milk protein is the protein that behaves most like wheat gluten in baking applications. Chemically ?, theyre very similar. ?
But that means that I cant provide viable suggestions for a dairy-free version of those recipes. Baking with whey protein does cause the dough to relax quite a bit.
Modified tapioca starch in gluten free bread flour
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Whats In This Pizza Crust
Okay, you know how I mentioned this recipe only calls for six ingredients? Well, two of those ingredients are salt and water, which barely count. So really, youve only got four ingredients! Heres what youll need:
- Gluten-Free Sourdough Starter: I have instructions in my for how to make one! The starter does not need to be active, it can be after the full rise and fall of the starter. However, I wouldnt use old discard, like one thats been sitting in your fridge for a few days.
- Psyllium Husk: this acts as the gluten in this recipe. It gives the crust a nice chew and helps make the dough easier to work with. You can read more about psyllium husks role in gluten-free bread baking in this post.
- Water: when mixed with the psyllium, these will form a gel that will help make a smooth, hydrated, workable dough! I prefer using filtered water.
- Starch: Ive done most of the recipe testing with potato starch, but tapioca flour or arrowroot flour will also work well here!
- Gluten-Free Whole Grain Flours: Ive used brown rice flour, quinoa flour, and sorghum flour in the test here. Any whole grain gluten-free flour should work well.
- Salt: I like using sea salt or pink salt
What Makes This Gluten Free Pizza Crust Different
This pizza crust is NY style because it has a thin, chewy crust that folds in half on the horizontal when you grab a slice. Its only slightly crispy on the very, very outside, like in darker spots underneath the pie and on the edges.
Almost no matter how thin you make it, youre not going to have a cracker-like crust. A super crispy crust is not a bad thing. But its just not the texture were going for here.
They say the price of a slice of pizza in New York City tracks the price of a subway ride . When I lived in Manhattan and then Brooklyn, I dont remember ever ordering a whole pie except for delivery.
You generally buy pizza by the slice, and then you eat it walking down the street. And if youre going to eat it walking down the street , youre going to want to fold it in half. You end up finishing it way too fast, but again, you dont know thats bad because youre 20.
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Can You Freeze Gluten Free Pizza Crust For Later
Yes! I dont recommend freezing the dough, but the pizza crusts can be frozen after the first bake.
Once theyre cooled to room temp, wrap them in plastic wrap and a layer of foil and pop them in the freezer.
When youre ready to eat some pizza simply unwrap the frozen pizza crust, add your toppings, and bake at 425 degrees F for 15-20 minutes.
You can also top the pizza before freezing, then pop it in the freezer unwrapped until its frozen solid .
Once its frozen, wrap it in plastic wrap and a layer of foil.
Cook the frozen pizza on a pan for 15-20 minutes at 425 degrees F.
Free Your Baking Space Of Gluten
When crafting any gluten free recipe, it’s important to assess your cooking environment. Celiac disease and gluten allergies can be triggered by even the smallest amount of gluten. Have you recently prepared foods with wheat flour in your kitchen? Before you begin crafting your dough, it’s important to fully wipe down all baking surfaces and remove any gluten-containing products that are nearby. Cross-contamination can be very dangerous for those who are gluten intolerant and you’ll want to avoid it at all costs.
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Yeast Free Pizza Dough
Like yeast pizza dough recipes, there must be an ingredient in the dough that helps it to rise. Instead of yeast, baking powder is used in this recipe. Making waiting hours for the dough to rise no longer required! Simply mix the baking powder with the remaining ingredients, let chill, then roll.
To get started, gather the equipment and ingredients then follow the step-by-step instructions. A free printable recipe card is available below. We also share all our favorite gluten-free pizza topping ideas!
Ingredients Youll Need To Make Gluten Free Pizza Crust
Creating a great gluten free pizza crust is no easy feat. One of the very things that makes pizza crust chewy is the very thing were missinggluten! But, with a few ingredients and my gf bread flour blend, were able to create a gluten free pizza crust that is JUST LIKE its gluten-filled counterpart:
- Kims gluten free bread flour blend there really is NO substitute for this flour blend. If you need to make things dairy free, there are suggestions right on my flour blends page.
- Additional xanthan gum this helps with the stretch of the dough.
- Instant yeast if all you have is active dry yeast, youll need to bloom it in the water for the recipe. The water will need to be warm, not over 110 degrees F.
- Psyllium Husksyou can make this pizza crust without psyllium husks. However, adding them makes the dough a dream to work with and helps with the stretch.
- Kosher salt
- Honeyyou can sub equal amounts of sugar if you cant have honey or want to make this vegan.
- Olive oil use extra virgin
- Water it doesnt need to be warm, unless youre not using instant yeast.
Add the dry ingredients to the bowl of a stand mixer and mix with a hand whisk until combined. On low speed and with the dough hook, slowly add the liquids . Turn the speed up to medium high and knead for 5 minutes.
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Vegan Margherita Pizza With Cashew Mozzarella By Vegan Richa
You can find pizza sauce and vegan cheese inspiration in this post, along with 7 different gluten-free vegan pizza crust recipes, and advice on how to make the cashew cheese gluten-free as well. Make sure to check the notes right above the recipe box!
or on the image above for the full recipe.
If youve never tried using psyllium husk powder in a recipe, this is your chance! This pizza crust comes out crispy on the outside, chewy on the inside, and is freezer-friendly as well.
or on the image above for the full recipe.
Have some gluten-free pizza flour on hand? Try this recipe for a true Neapolitan Pizza experience, in a gluten-free way. Top it with your favorite veggies and vegan cheese of choice!
or on the image above for the full recipe.
Gluten Free Pizza Night = A Night Off
Its so easy to make this basic gluten free pizza crust that the day you make it for dinner, itll feel like a night off. I promise. I first started Friday night pizza nights in my house when my oldest child started full-day kindergarten.
All my daughter could talk about was that they served pizza in the school cafeteria every single Friday. The kids lined up forever to buy itand you know it most likely wasnt very good. But they got it every Friday!
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More Gluten Free Pizza Crust Recipes
If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Note: based on reader feedback and retesting, we reduced the pre-bake time by 5 minutes on 10/17/2021 to ensure a perfectly baked crust every time!
Can I Use A Toaster Oven To Make Pizza
I have never used a toasters oven to make pizza, but I have used one to reheat pizza.
If you make this gluten-free pizza dough in a toaster oven please come back and tell me about your experience.
If I ever I make this gluten-free pizza dough in a toaster oven I’ll make sure to update this post with my results.
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Gluten Free Pizza Faqs
Can I Make and Bake the Crusts Ahead of Time?
I get this question a lot and the answer is YES!! You can bake the crusts without any toppings beforehand and load your freezer with them! To do this, bake for only 3-4 minutes without broiling, remove from the oven and allow to cool. Wrap well and freeze. Of note, the crusts without any toppings tend to puff up and get bubbly. I personally love those craters, but if you dont, feel free to prick them with a sharp knife or skewer to allow the air to escape. When ready to make a pizza, pull out a crust from the freezer, load it with toppings, and place it in the oven under the broiler for a few minutes. The crust is already mostly baked, so you dont need to bake it much further and youre just heating up the toppings and melting the cheese until crusty.
Can I Make Whole Pizzas and Place Them in the Freezer?
YES!!! I love this idea because you can have a hot pizza on the table in minutes with no prep work! Roll out the dough onto parchment, add the toppings, and place the pizza on a flat surface . Freeze the pizza until solid enough to wrap in plastic wrap and freeze. I like to put mine on a cardboard round, such as a cake round like this one. Preheat your oven to 450 degrees F with your pizza steel on the middle rack. Slide the pizza onto the steel and bake for about 10 minutes, or until the crust is puffed and the cheese is melted.
I Dont Have a Pizza Steel. Can I Still Make This?
The Dough Gets Better With Age
You can double or even triple this recipe, and the longer it sits in the fridge the better it gets! You can make the dough one day and have pizzas the following day, or even up to 10 days afterward!! How great is that?
Letting the dough sit in the fridge actually increases fermentation. Fermentation is when yeast feeds off the sugars in dough and creates gas, which helps the dough rise. The gasses produced by the yeast during fermentation is what gives bread its flavor and aroma. Generally, more fermentation means tastier bread, or in this case, tastier pizza dough. It also helps with the stretch of the dough. Its similar to the effects of sourdough without fiddling with a starter!
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Where Is The Best Place For Rising Gluten
Yeast pizza dough rises best in a warm location. My oven has a bread proofing mode and that is where I allow my pizza dough to rise. When the oven is set in bread proofing mode it is 100°F.
If your oven does not have a proofing mode you can preheat the oven to 200°F. Once it gets to 100°, turn off your oven.
I know that some people proof their dough ontop of their oven as they preheat it to 425°F. The pizza dough needs warmth to rise properly.