Easy Gluten-Free Pizza Crust
If there was one thing I missed being gluten-free, it was pizza. Not cardboard pizza, but thick, crispy, delicious pizza. After years of trying gluten-free pizza recipes that were too dense, too dry, or impossible to work with, this recipe finally changed everything. This truly is The BEST Gluten-Free Pizza Crust that's soft and chewy inside, perfectly crisp on the outside, and easy enough to make any night of the week. You can actually shape and stretch it like real pizza dough without it tearing apart or crumbling in your hands. And once baked, it creates a crust with puffy, chewy edges and a thin, crispy bottom that tastes just as good as traditional pizza.Honestly, even people who aren’t gluten-free go back for seconds every time.
Ingredients
Pizza Dough:
- 3 tbsp whole psyllium husk
- 1 3/4 cups warm water
- 3 tsp active dry yeast
- 1 tbsp sugar
- 1 cup tapioca flour
- 1/2 cup + 2 tbsp sorghum flour
- 3/4 cup brown rice flour
- 2 tsp oil (we use avocado oil)
- 1 1/2 tsp apple cider vinegar
- 1 tsp sea salt
Homemade Pizza Sauce:
- 1 15oz can of tomato sauce
- 1 tsp Italian seasoning
- 3 tbsp minced garlic
- 1 tsp ground black pepper
- 1 tsp sea salt
- 2 tsp dried oregano
Instructions
Psyllium gel:
- In medium size bowl whisk together 1 1/4 cups warm water and the whole psyllium husk. Set aside for a couple minutes until a gel forms. Once the gel has formed, add the olive oil and apple cider vinegar and mix well to combine.
Yeast:
- In a separate bowl, whisk together the active dry yeast, sugar, and 1/2 cup warm water. Set aside for about 10 minutes, until the mixture starts foaming.
Dough:
- In a stand mixer bowl or large bowl, whisk together the tapioca flour, sorghum flour, brown rice flour, and salt.
- Then add the yeast mixture once it's ready and mix well. Next, pour the psyllium gel mixture into the dry ingredients and mix well until all flour is evenly incorporated. The dough will be very soft and sticky without any clumps of unmixed flour. Note: Do NOT add more flour. No matter how tempting it is, do not add more otherwise the dough will be dry and dense.
- Divide the dough into two equal parts and shape into two balls.
Shaping & proofing:
- Set aside a two pieces of parchment paper to later put your pizza crust on.
- Generously flour a working surface and your hands, then set one ball of dough on the flour. Start shaping the dough by pressing down in the center and pushing outwards to spread/flatten the dough out to the edge to make a circle. Use your fingertips to lightly press down into the dough to form the crust edge. Use your hands to gradually increase the size of your pizza circle to finish shaping and rounding the edges. We make our pizza crust about 10 inches wide with a thinner base.Note: The shape of your pizza doesn't matter, you can make a perfect circle, or square, rectangle, etc.
- Set the pizza dough on the piece of parchment paper and cover with a tea towel, set aside, and repeat with the second dough ball. Proof pizza dough for about an hour or less, until they're puffy.Note: The parchment paper ensures the pizza won't stick to any surface and makes the dough super simple to transfer for baking. You don't have to use parchment paper, but generously flour each surface you use with your dough.
Pizza Sauce:
- In a small bowl, combine all pizza sauce ingredients and mix well. Taste and add more seasoning if needed. Note: We like our sauce garlicky and very seasoned compared to most recipes. It's delicious and you can taste all the amazing flavors in the pizza. Fresh garden herbs make the flavors really pop!
Baking:
- Preheat the oven to 475F degrees with a baking stone or an upside-down baking sheet on the middle wire rack.
- Brush the outside edge(crust) with a little olive oil (we use avocado oil). Add your sauce and toppings. (We like to spread the sauce, then cheese, then toppings, and lastly a little more cheese) Once your pizza is prepared set the parchment paper and pizza onto the hot stone or upside-down baking sheet.
- Bake the pizza at 475F degrees for about 18-20 minutes, until the crust is deep golden brown and the cheese is melted and bubbly. Prepare the second pizza with toppings and bake once the first is done. Optional: Allow pizzas to rest about 5-10 minutes before slicing and serving.
Notes
Storage: This pizza can reheat really well! I like to store any leftovers in an airtight container in the fridge, then reheat on a plate in the microwave, or place the slices on a baking sheet, lined with foil, and bake in the oven at 375F degrees, until heated through.
Favorite Topping Ideas: This crust works perfectly with just about any topping combination. We are a split gluten-free and dairy-free house, so you can easily sub the dairy too, if needed. However, we make a LOT of pizza in our house and these are some of our favorites to make:
- Classic Pepperoni: Red sauce, pepperoni, and mozzarella cheese.
- All Meat: Red sauce, bacon, sausage, ground beef, chicken, pepperoni, salami, ham, and mozzarella.
- The Nikki Pizza: I pretty much just add everything I have. The pizza in these photos is my go-to with homemade red sauce, mozzarella, chicken, salami, pepperoni, cherry tomatoes, onions, bell peppers, and green onion.
- Hawaiian: Red sauce, bacon, ham or Canadian bacon, mozzarella, and pineapple.
- BBQ Pork: BBQ sauce base, pulled pork, red onion, and mozzarella.
- BBQ Chicken: Red sauce, BBQ chicken, red onion, and mozzarella or smoked gouda.
- Hot & Sweet: Red sauce, mozzarella, pepperoni, sliced jalapeños, and a drizzle of hot spicy honey.
- Veggie-Loaded: Roasted cherry tomatoes, mushrooms, bell peppers, black olives, caramelized onions, spinach, garlic, and feta or parmesan.
- Mediterranean: Olive oil base, artichoke hearts, kalamata olives, sun-dried tomatoes, and parmesan.
- Breakfast: Cheddar cheese, bacon, sausage, onion, potato, and scrambled eggs.
- Margherita: Red sauce, mozzarella, and fresh garden basil.
- Sauce bases: Red sauce, Pesto, Alfredo, BBQ, or Olive Oil.
- Cheeses: Mozzarella, Cheddar, Goat Cheese, or Parmesan.
- Finishes: Honey, balsamic glaze, BBQ sauce drizzle, fresh basil, lemon zest, garden herbs or edible flowers
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