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The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free

June 19, 2014

The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
Quite a claim, eh?!

The *best*?!

I know it is a bold statement –but I have to admit, I love making pizza so much that I have gone through just about every imaginable way of making crust that fits a gluten free lifestyle.

Let’s be honest. Gluten is SO good. Right?! Fluffy, flavorful, and, well…gluten-y!

But I am convinced now, more than ever, that the majority of people would be better off gluten free – especially the type of wheat most people are buying in the stores right now. It just isn’t worth the inflammation and digestive punch that it makes over time.

The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
So for years I have been playing around with gluten free pizza crusts that would mimic a wheat crust as much as possible. Tapioca flour helps give dough a “gluten-y” texture. And fluffy egg whites usually did the trick to make a great dough rise, but in the last year I have committed to more of an egg free home. Not only do I have a nephew with a severe allergy, but in the last few months I have decided to take them out of my diet for a while to work on some inflammation/thyroid issues since my last pregnancy.

The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
I have made a *lot* of gluten free/egg free pizza crust FAILS. Thankfully my family is gracious enough to just eat the flops – I mean who doesn’t love goopy cheese and roasted garlic toppings?!

The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
This has been my gold mine crust though. Perfectly flavorful and a beautiful rise.

The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
Try some different toppings to change things up. Very often I skip the raw cheese and just drizzle olive oil and butter. And this summer try some thin sliced zucchini – it is one of my girls’ favorite pizza toppings!
5.0 from 2 reviews
The *Best* Gluten Free Pizza Crust! :: Gluten, Egg, & Dairy Free
Author: 
 
Ingredients
  • ½ cup warm water (warm to touch – not hot or it will kill the yeast)
  • 2 tsp gluten free active dry yeast
  • 1 TB organic pure cane sugar
  • ½ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup brown rice flour
  • ½ tsp aluminum free baking powder
  • 1 TB dry basil or Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 TB olive oil
Instructions
  1. In a small bowl, mix warm water, yeast, and sugar, and let it sit for 10 minutes or until frothy.
  2. In a medium bowl whisk the flours, baking powder, and seasonings until combined.
  3. Add the olive oil and frothy yeast mixture to the dry ingredients and stir well to combine. You are looking for a wet batter – just a little thicker than pancake batter. If it feels too thick/stiff/dry add another few tablespoons of room temp/warm water.
  4. Cover bowl with towel and let rise for an hour.
  5. Slide the batter onto parchment lined pizza pan or baking sheet, coat your hands with some olive oil, and spread out the batter into a circle or square of your choosing.
  6. Cover the pan lightly with aluminum foil, and let the crust rise for 10-15 minutes in a warm spot. I set mine up on top of the stove while the oven is pre-heating.
  7. Bake still covered at 375 degrees for 10 minutes.
  8. Take the crust out of the oven, put your toppings on, and then bake for another 10-15 minutes.

Product links in this section are from affiliate partners. There is no extra cost to you, and it helps maintain the site and provide free content to you! Know that I would never recommend a product that I wouldn’t use or feed my family!

Tips:

  • It isn’t as fussy as it looks. If you don’t have time to wait for the hour rise on a busy weekday, you can make up the crust on the weekend, cook it off the first 10 minutes, and then freeze it up. During the week you only have to take it out to thaw add your toppings to bake!
  • THIS is the yeast I use.
  • I get my tapioca flour ,white rice flour, and brown rice flour on Amazon for the best price.
  • THIS is the aluminum free baking powder I use.

Let me know if you give this a try on your next pizza night!

 

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27 Comments

  • Reply Kristin June 19, 2014 at 2:13 pm

    This looks absolutely amazing!! Can’t wait to make this. Thanks for such a great recipe.

    • Reply Renee Kohley June 19, 2014 at 2:22 pm

      Thanks Kristin! I hope you love it as much as we do!

  • Reply Jennifer Margulis June 19, 2014 at 2:16 pm

    Quick question: Do you think I could use honey or agave instead of the sugar in this recipe?

    • Reply Renee Kohley June 19, 2014 at 2:24 pm

      Jennifer honey should work – the yeast just needs something to wake it up and feed on. I do not recommend agave. I hope that helps!

  • Reply Jessica June 19, 2014 at 2:19 pm

    You know I can’t wait to try this, right??

    • Reply Renee Kohley June 19, 2014 at 2:24 pm

      Yeah! Let me know how the boys like it 🙂

  • Reply Raia June 19, 2014 at 2:44 pm

    That does look pretty tasty! 🙂

  • Reply Melissa August 22, 2014 at 7:08 pm

    I made this tonight and I had to comment! It was absolutely fantastic and easy to make! Thank you for the wonderful recipe!! 🙂

    • Reply Renee Kohley August 22, 2014 at 7:35 pm

      Oh yay! Thanks for letting me know! (now i wish i had some pizza 😉 )

  • Reply Pizza Muffins :: Perfect For "Pizza Day" At School! - Raising Generation Nourished September 8, 2014 at 6:02 am

    […] original thought was to ensure we had gluten free pizza night sometime within the week before this pizza day so that my daughter didn’t have to feel left out. […]

  • Reply stephanie September 24, 2014 at 1:02 am

    This was delicious! My crust looked just like yours. I’ll be making this again!!

    • Reply Renee Kohley September 24, 2014 at 5:54 am

      Hi Stephanie! Perfect! Thank you for coming back to let me know!

  • Reply 7 Lunches You Can Make and Freeze - Live Simply October 4, 2014 at 8:10 pm

    […] packing variety, and unpacking slow cooker fiesta soup, veggie beef soup, spinach lasagna soup, or pizza night leftovers (or whole wheat pizza) makes for a happy camper! Take your guacamole or refried beans from taco […]

  • Reply Real Food Baking Made Easy - Raising Generation Nourished October 19, 2014 at 7:50 pm

    […] roll pans and a silpat for each one. Then you can make large batches of granola bars, biscuits, pizza dough, etc much […]

  • Reply Real Food Weekly Meals: What a Real Food Blogger Feeds Her Family - Recipes to Nourish January 26, 2015 at 2:18 am

    […] cold cuts + more stuff meal – this was so fun and inspired by my friend Renee’s {of Raising Generation Nourished} New Year’s Eve meal that she shared on Instagram. We had organic sliced […]

  • Reply 7 Kitchen Staples To Stop Buying and Start Making - Live Simply April 15, 2015 at 8:18 pm

    […] really good! Get the kids in on the action of picking toppings. Make a great whole wheat crust or gluten-free crust and dress it up how you like. I used to always try to get a load of veggies on mine to my […]

  • Reply Amy July 21, 2015 at 4:13 pm

    I haven’t worked with all these different gluten free flours much at all, so I was scared to try this crust! I’m so used to wheat flour! I made this last night and the entire family loved it! I doubled and made 2 pizzas so we had variety and leftovers for lunch. It was great last night and great for lunch today!

  • Reply Alicia July 29, 2015 at 10:29 am

    Hello! Just curious if you would be willing to share your old version of crust with the the egg in it? I’d love to try it 🙂 thank you!

    • Reply Renee Kohley July 29, 2015 at 10:51 am

      Hi Alicia! I don’t even remember it anymore – I did it so many different ways. I actually have been doing a different crust in the last few months that I like even better (easier! quicker!) and I just have to test it one more time to be sure it is behaving the same each time and I will post it 🙂

  • Reply Kelly December 30, 2015 at 12:36 pm

    Hi there! Looking for a gf crust for my family and this looks great. Is this enough for 4 people? (2 adults and 2 older kiddos?) Or would you double it? Thx!

    • Reply Renee Kohley December 30, 2015 at 1:09 pm

      Hi Kelly! I usually spread this between 2 pizza pans or a large jellyroll pan and it feeds my family of 5 – 2 adults and 3 small children, well. I think you would be good with just one recipe 🙂 We usually have side salads to if that helps 🙂

  • Reply Kelly December 30, 2015 at 5:43 pm

    Thank you! Just got the ingredients. I’ll make some shishito peppers on the side. 🙂

  • Reply jamie August 5, 2016 at 2:25 pm

    Do you think the crust can be frozen after it is baked? Thanks!

    • Reply Renee Kohley August 5, 2016 at 3:54 pm

      Hi Jamie! I have a friend that does this! She par-bakes it – as in she stops after the first baking time (before putting the toppings on and baking again), cools it, and freezes.

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