If you are seeking a chewy gluten free pizza crust, I am sorry, this is not that recipe. This recipe creates a nice, thin, crisp gluten free pizza crust. For a chewy, holdable, foldable crust, check out my recipe for thick and chewy gluten free pizza crust instead.
All others, please continue reading, it’s worth it, I promise.
If you are looking for a thin, Crisp Gluten Free Pizza Crust that holds up to whatever toppings you throw its way, this pizza crust is for you. So good, even your gluten-eaters will love it.
When I was was first diagnosed with Celiac Disease, I tortured my family.
I didn’t mean to, and I didn’t try to, but goodness…the things that I made them eat and called it pizza…I’m embarrassed to even admit.
Thankfully, my family is very forgiving (or maybe that just shows their love for pizza, either way, I’ll take it). Many of my early ‘crusts’ were so horrible, they were inedible. They were really, really tough. So tough that you couldn’t cut through them, or eat them, for that matter.
Yeah, really kind of defeats the purpose when you eat the toppings OFF of the crust, and leave the crust.
But now, well, we can have pizza once a week, and no one complains. Everyone loves when I make pizza now, even if it is just a simple cheese pizza (which seems to be the kid’s favorite).
I have made this pizza crust over 50 times already, and have always had great success with it. My Mom makes this crust as well, and she really likes it too (thank goodness she didn’t have to have the learning curve I did, I’m not sure my Dad could tolerate those ‘crusts’ that I made when I was newly diagnosed). So, now it is time to share it with you!
First off, throw all ideas of tossing your pizza crust dough out the window. Gluten free dough will not work that way. It just won’t. You need gluten to give your dough the ability to stretch like that, and that can’t be replicated in gluten free dough.
You can, however, roll it out.
I very lightly put some tapioca starch on the outside of the dough, you don’t need much, just a little. This will let you roll the dough out without a problem. I like to use my little pizza rolling pin, it makes it easier to roll the dough out evenly.
I roll the dough out on parchment paper, and transfer the parchment paper to my pizza baking pan. I like to use a pizza pan that has holes in it – you’ll see why in a minute.
To ensure a crispy crust, I pre-bake my crusts before putting the sauce and toppings on. Although I pre-bake it on the parchment paper, I remove the parchment paper before putting my toppings on. That way, the second time I bake it, the bottom stays nice and crisp because the holes in the pizza pan allow any extra moisture to escape.
After baking and cutting my pizza, I like to place the pizza pan on a wire cooling rack to allow steam to escape from under the pizza. Otherwise, it will start to accumulate moisture under your pizza, and your crust will not stay as crisp.
What kind of pizzas to make with this Crisp Gluten Free Pizza Crust?
- Barbecue Chicken Pizza (the one with cheddar cheese pictured above is a BBQ Chicken pizza)
- Gourmet Chicken Pizza (the white sauced pizza pictured is a Gourmet Chicken Pizza)
- Garlic Mashed Potato Pizza
- Spinach Garlic Pizza
- Philly Cheese Steak Pizza (scroll way to the bottom for this one)
Crisp Gluten Free Pizza Crust Recipe:
- 1 2/3 cup brown rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon rapid-rise yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon Italian seasoning (optional)
- 1/2 teaspoon garlic powder (optional)
- 3 tablespoons olive oil
- 1 large egg
- 1 cup warm water (start with a few tablespoons less, add more if necessary)
In the bowl of a stand mixer fitted with a paddle attachment, add all of the dry ingredients. Stir to combine.
With the mixer running, add the olive oil, egg and 3/4 cup water, adding up to 1/4 cup more if necessary. The dough should come together in a ball around the paddle. If it still seems too dry, add a few more tablespoons of water. You don't want the dough to be too sticky.Beat on medium speed for 2-3 minutes.
Divide the dough into two balls, forming each into a crust on a sheet of parchment paper (two 14" round pizzas). Flour your hands with tapioca starch before handling the dough, and you should be able to work with it without it being too sticky to roll out. If it is still sticky, place a sheet of plastic wrap over the top to help you roll it out.
Allow dough to rise for 30 minutes in a warm, draft free place (this gives a lighter, more crisp crust.)
Preheat oven to 425 degrees F.
Bake pizza crust in the preheated oven until lightly browned around the outside (approximately 12 minutes).
Remove from oven, slide the parchment paper out, and top the pre-baked crust with your favourite gluten free sauce and toppings.
Return to oven and bake until toppings are bubbling and cheese is starting to brown (another 10-15 minutes, depending on your toppings).
Remove from oven and cut into slices immediately. Place the pizza pan on a wire cooling rack to let steam escape from the bottom of the pizza.
Recipe and images updated March 2018.