Gluten-Free Pizza Crust

Pizza. Need I say more. You don't need gluten for good pizza. This is gluten-free pizza.

8 servings
  • 350 grams all-purpose gluten-free flour mix
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil, plus more for sprinkling
  • 1 large egg, at room temperature
  • 3/4 cup warm water
  • Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.

  • Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.

  • Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.

  • Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.

  • If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.

  • Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.

  • Pull out the pizza dough and top with whatever toppings you desire.

  • Variations: If you want to make the pizza dough and freeze it for later use, put the dough just after it has risen into a large plastic freezer bag. It should stay fine in the freezer for up to 3 months. Take it out of the freezer in the morning and bake it for dinner that night.

Suggestions: If you cannot find or use psyllium, try using 1 teaspoon of freshly ground chia seeds here. But the psyllium performs a little better than the chia.

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4.0 5
This is a very good crust.  The recipe is easy, and the dough is very forgiving.  I have not had any problems making this, and my family has had no problem eating it!  My husband and oldest son are not gluten free, but they eat that way at home.  Both thought that this tasted like a wheat crust, and they should know!  This makes a very filling, very hearty pizza.  I generally eat one small piece because it's all I can handle.  They eat larger pieces, and we still have leftovers. This is one of the best, and easiest dough recipes out there. item not reviewed by moderator and published
Yes, the parchment is a big question. Also, I have found differences in gluten free flour mixtures, which can make or break a recipe. Which are recommended ones? Will update rating when I can make the pizza, can't wait! item not reviewed by moderator and published
What happens to the piece of parchment paper that is UNDER the dough? Does it go into the oven on the baking stone??????????? Please update directions! item not reviewed by moderator and published
Delicious. I have tried other gluten free pizza doughs before and I have found this one to be the best. It is light and has a nice flavor. You can get the psyllium husk powder at Whole Foods. Thanks for sharing your recipe. It was very easy to make. I found once I weighed the gluten free flour mixture it ended up to be like 1 3/4 cups. The kitchen scale was very helpful. item not reviewed by moderator and published
Best gluten free pizza crust I've tried to date. Easy to make. Taste and texture fabulous. I did have to add more water than recipe called for, but overall, this is a keeper! Thanks gluten free girl! item not reviewed by moderator and published
I recommend the King Arthur Flour Company's gluten free multi purpose flour. I use it in all of my GF baking and cooking- it tastes the same as regular flour!!! - I hope this helped item not reviewed by moderator and published
There are two layers of parchment, one goes in the press the dough between two sheets and then only remove the top one, putting olive oil and whatever else on top, then baking as instructed. A pizza peel is the flat thing with a long handle that professional pizzerias use to put the pizza in the oven. item not reviewed by moderator and published

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