Enjoy pizza night again with this Thick and Chewy Gluten Free Pizza Crust. This crust is soft and chewy, but strong enough to hold up to whatever toppings you put on it.
Last summer I posted a crisp gluten-free pizza crust recipe that was for a thin, crispy pizza crust.
This crust recipe is for those that like a slightly thicker, soft, chewy, bendable, holdable, and foldable pizza crust. Now there is something for everyone.
I started making this chewy pizza crust after we got back from a family trip to Minneapolis. While we were there, we went to eat at Pizza Lucé, and I have been craving a good, chewy pizza crust ever since.
They have some seriously good pizza there, plus they have some pretty wild topping ideas, but so delicious. I would never thought of mashed garlic potatoes on my pizza, but it is so good!
I thought of that pizza the whole 8 hour drive home, trying to figure out how I could recreate such a chewy crust. After a little playing in my kitchen, I figured it out, and we’ve been enjoying it a few times a month ever since.
I’ve served this chewy gluten free pizza crust to numerous teens, and not one of them realized they were eating a gluten free pizza.
They went back for seconds. And thirds. Yes – teen approved!
Make your Thick and Chewy Gluten Free Pizza Crust ahead of time, and freeze the crusts for later!
Here’s a note from a reader:
“Hey Jeanine, the frozen pizza crust experiment was a success. I made your chewy pizza crust, baked 10 minutes as directed and when they cooled I put wax paper between them and threw them in the freezer. A week later we thawed them, added toppings, and they turned out every bit as good as fresh.”
Thick and Chewy Gluten Free Pizza Crust recipe:
- 1 2/3 cup brown rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1/4 cup dry milk powder (optional, can be omitted without a problem)
- 1 Tablespoon instant yeast
- 1 Tablespoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 - 1 cup warm water (start with 3/4, and add more until you get a dough that is still soft, but not too sticky)
- 1 large egg
- 1 large egg white
- 2 Tablespoons olive oil
- 1 teaspoon apple cider vinegar
Place the flours/starches, dry milk powder, xanthan gum, yeast, salt, and sugar in the bowl of a stand mixer fitted with a paddle attachment. Run the machine just to combine the dry ingredients.
In a small bowl, whisk together the water, egg, egg white, olive oil, and apple cider vinegar.
With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed and mix for 3 minutes, scraping down the bowl as necessary.
With a rubber spatula, divide the dough between pizza pans lined parchment paper. Lightly sprinkle the parchment paper, and the top of the dough with a small amount of tapioca starch. This will keep it the dough from sticking to your rolling pin. If it is still too sticky, cover the dough with plastic wrap and roll it out that way.
Place dough in a warm, draft free place and let rise for about 30 minutes, or until it is starting to look puffy. Poke the crust with the tines of a fork so that it will not puff up when baking.
Bake in preheated 425° oven for 10 minutes. Remove from oven and top with your desired toppings (at this point, before you top the pizza, you can remove you partially baked crust from the parchment paper and place it directly on your pizza pan, if you wish). Return to oven and continue baking another 10-15 minutes, or until your toppings are hot and bubbly and the cheese is just starting to brown.
Remove the pizza from oven and let it sit for 5 minutes before slicing. This helps the cheese and toppings to stay on the pizza instead of sliding off when you cut it.
To prepare crusts ahead of time and freeze them:
Bake crusts 10 minutes as directed and when they cooled put wax paper between them and throw them in the freezer. When you want to use them, take them out of the freezer, place them on a pizza pan, add toppings, and bake as directed. They turn out every bit as good as fresh.
Now that you have a Thick and Chewy Gluten Free Pizza Crust, your imagination is your only limitation. You can top it with anything! Not sure what to do? Take a look at some online menus for popular pizza places, you will find an array of ideas.
The pizza that we made was inspired by a Philly Cheesesteak Sandwich. The caramelized onions, steak sauce, roast beef and Provolone cheese really brought the flavours of the popular sandwich onto a pizza.
- 1 14-inch gluten free pizza crust
- 2 Tablespoons olive oil
- 1/2 cup onion, sliced thinly (if you like onions, feel free to add more)
- 1/4 cup chopped green pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1 Tablespoon gluten-free Worcestershire sauce (note, Lea & Perrins is gluten-free in the U.S., but not in Canada)
- 3 Tablespoons gluten-free steak sauce (I used Hp steak sauce, my family's favorite)
- 1 cup shredded Mozzarella cheese
- 3-4 ounces (about 100 grams) shaved roast beef (from the deli)
- 5-6 slices of Provolone cheese
This recipe, and images, were updated in February 2018.