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!
- 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
- In a small bowl, mix warm water, yeast, and sugar, and let it sit for 10 minutes or until frothy.
- In a medium bowl whisk the flours, baking powder, and seasonings until combined.
- 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.
- Cover bowl with towel and let rise for an hour.
- 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.
- 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.
- Bake still covered at 375 degrees for 10 minutes.
- Take the crust out of the oven, put your toppings on, and then bake for another 10-15 minutes.
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- 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!