The *Best* Gluten Free Pizza Crust!
This will be the best gluten-free pizza crust you've ever made! It's also dairy-free so you can completely customize your toppings to fit your needs.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
- 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.