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Pizza crust recipe

“Crisp, no flop, thin crust pizza”

Wheat & gluten free Pizza Crust recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 15 mins
  • Cook time: 35 mins
  • Total time: 50 mins
  • Yield: makes one 30cm (12") thin crust pizza

A lot of people who can't eat wheat or gluten miss good pizza. Well this is REALLY good pizza crust. Do you hate those floppy pizzas that you can't pick up and eat with your hands? This pizza crust is crisp and firm—no floppy pizza here!

It's marked as not being vegan or dairy free, but by topping it with a non-dairy vegan cheese it would be suitable for vegans and dairy intolerance sufferers too.

Ingredients (Measures: Metric | US)

85g [1⁄2 cup + 1 tbsp] brown rice flour
85g [3⁄4 cup] tapioca flour
7g [1 3⁄4 tsp] dried yeast (make sure it is gluten free)
2 tsp [2 tsp] xanthan gum
pinch [pinch] salt
1 tsp [1 tsp] dried oregano (optional)
1 tsp [1 tsp] olive oil
1 tsp [1 tsp] vinegar
150ml [1⁄2 cup + 1 2⁄3 tbsp] warm water
toppings of choice

Directions

Preheat oven: 200°C, 400°F, Gas 6

  1. In a mixing bowl combine the rice flour, tapioca flour, yeast, xanthan gum, agar, salt, and optional oregano.
  2. In a separate bowl mix the olive oil, vinegar, and warm water.
  3. Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5-6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.
  4. Line a baking sheet with baking parchment, or lightly oil and rice flour. Put the dough on the baking sheet and using your hands knead the dough a few times until it is smooth. Using either your hands or a brown rice floured rolling pin, form the pizza dough into a smooth circular shape approximately 30cm (12") in diameter. Sprinkling with rice flour to stop it getting sticky as you work. Make the edges slightly thicker to retain the filling.
  5. Bake the pizza crust for 10 minutes.
  6. For the tomato sauce we used plain crushed tomatoes for quickness, however you can make a tomato sauce to suit your taste, or use a store bought version. Then top with grated cheese, chopped veggies, jalepenos, herbs etc.
  7. Put back into the oven for 25 minutes until golden brown and base is crispy.

In case you're wondering why no sugar is used to activate the yeast, it's not needed—the yeast will work okay without using sugar, but if you want to use sugar then you can add 1 tsp to the warm water to dissolve.

This pizza is delicious either hot or cold and family members or guests will not notice the difference. Why not make small pizzas to serve as a great buffet food, or little snacks for the kids.

The pizza crusts can also be frozen. Simply follow the first five recipe steps. After baking for 10 minutes leave the pizza crust to cool completely, then wrap in wax paper and seal in airtight plastic bags, then freeze. To use, allow to defrost fully then top as normal and bake for 25 minutes.

Author: Helen Fletton