This chewy pizza crust tastes like it has gluten in it and it’s actually so easy to make, you’ll have pizza in two hours from start to finish!
If you are gluten-free and are longing for good pizza, not just the frozen gluten-free option they have at restaurants, this will change your world! It’s airy, it has the chew factor, and actually has a crisp bottom. So good. You are going to be in love!
Inspiration for this Recipe
This recipe was inspired by a quick yeast bread recipe I found in a gluten-free bread baking Facebook group. The credit goes to Roman Jan for the inspiration and recipe that I tweaked to make into a pizza dough.
I think the one food I miss being gluten-free is pizza so developing this recipe was a super exciting challenge after a few fails.
Seeing that crust puff up in the oven and seeing how it very much resembled “regular” pizza was a thrilling moment. And then having it taste great on top of that!? So exciting.
Ingredients in this recipe
Gluten free flour blend – For this recipe I used a mix of sorghum flour, potato starch, tapioca starch, and arrowroot starch. I like using Bob’s Red Mill brand for these flours.
Psyllium Husk – psyllium husk is such a magical ingredient in gluten-free baking. It acts like gluten as it adds to the “chew” factor and helps to bind everything when there is no gluten present. The brand I used for this is Yerba Prima Organic Psyllium whole husks. You can buy it right on amazon.
Sugar – this doesn’t necessarily add sweetness but it adds the right balance with the other ingredients. You can use any sugar you want. I went with maple sugar for this since I try to stay away from regular cane sugar.
Olive oil – Any oil will do here like avocado oil, or melted coconut oil!
Instant yeast – to add to the “quick” factor, you’ll need instant yeast for this recipe. It only takes about 1 hour to rise and you are good to go!
Step by step instructions
In the bowl of a stand mixer with the paddle attachment I weigh out all the dry ingredients and then weigh and add all of the wet ingredients. Just add it all to the same bowl for ease!
Mix the dough for 5 minutes on medium speed.
Shape the dough into a ball, cover it with plastic and a towel on top and let it rest in a warm place for ~1 hour or until it rises almost double in size.
Preheat the oven and a pizza stone to 485°F.
Once the dough is ready cut it in half, covering the dough you are not using again with the plastic.
On a piece of parchment paper, add a generous dusting of flour (I used white rice flour).
Press the dough out on the parchment with your fingers or with the help of a rolling pin, making sure the crust is pretty thin and you shape some crust at the edges.
Brush the crust edges with olive oil to prevent it from drying out.
Top the pizza with toppings of your choosing! (I used Rao’s pizza sauce, red peppers, onions, mushrooms, dried oregano, dried basil, and cracked pepper- no I don’t use cheese on my pizza :))
Cut around the edges of the parchment so that there is about 1/2 inch of excess.
Carefully transfer the pizza with parchment onto the pizza stone. I used an upside down cookie sheet since I don’t have a pizza paddle and just dragged the pizza by grabbing it by the parchment paper. (It’s actually easier than it sounds!)
Cook pizza for 10 minutes. Cook 2 more minutes with parchment paper removed. (you may need to use a spatula if the pizza has stuck to the parchment at all)
Transfer the pizza to a cutting board and let it cool for a few minutes. Cut and enjoy!
Tips for Success
Can you refrigerate the pizza dough?
Yes! You can refrigerate the dough for a few days after it has been proofed out. Just make sure it is wrapped tight so it doesn’t dry out. To insure it doesn’t dry you can also coat it with some olive oil before you wrap it. When you are ready to use it just pull it out of the fridge and start shaping it right away.
Do I need a scale for this recipe?
I have not converted this recipe to volume measures. When baking, especially gluten-free recipes, I usually always weigh my ingredients so that it’s the most consistent. Gluten-free flours can be pretty finicky and it’s best to weigh everything to make sure it comes out just right! You can buy one right off amazon, it is a great investment and actually saves you lots of dishes since you are not using tons of measuring spoons/cups!
Be sure to comment below if you try this recipe and let me know how you liked it 🙂
Cara ♡
Gluten-free vegan pizza crust
Equipment
- stand mixer paddle attachment
- round pizza stone
- parchment paper
- kitchen scale
Ingredients
- 100 grams sorghum four
- 50 grams potato starch
- 50 grams tapioca starch
- 15 grams arrowroot starch
- 12 grams psyllium husk whole husks
- 3.5 grams instant yeast
- 6 grams salt
- 230 grams water
Instructions
- In the bowl of the stand mixer weigh out all the dry ingredients and mix them together. Then add all the wet ingredients to the bowl. Don't worry about adding them in any particular order.
- Mix the dough for 5 minutes on medium speed with a paddle attachment.
- Shape the dough into a ball, cover with plastic wrap and a towel. Let rest in a warm place for about 1 hour or until the dough has visible bubbles and has almost doubled. (see picture above for reference)
- Once dough is ready, preheat the oven and a pizza stone to 485°F. Cut the dough into two sections and cover and set dough you are not using aside.
- On a piece of parchment paper dust flour to prevent dough from sticking (I used white rice flour) press the dough out with your fingers or help from a rolling pin making sure it is thin and there is a crust shaped on the edges.
- Brush the crust edges with olive oil, to prevent it from getting dry and then top the pizza with sauce and your toppings of choice!
- Cut around the edges of the parchment so that there is about 1/2 inch of excess.
- Carefully transfer the pizza with parchment onto the pizza stone. You can use an upside down cookie sheet or cutting board and just drag the pizza by grabbing it by the parchment paper. Transfer it to the cutting board/cookie sheet first and then onto the pizza stone.
- Cook the pizza for 10 minutes.
- Cook 2 more minutes with parchment paper removed. (you may need to use a spatula if the pizza has stuck to the parchment at all)
- Transfer the pizza to a cutting board and let it cool for a few minutes. Cut and enjoy!
Good article!
Thanks!