- 1 tablespoon active dry yeast
- 2/3 cup warm water (110° to 115°)
- 1/2 cup tapioca flour
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons xanthan gum
- 1 teaspoon unflavored gelatin
- 1 teaspoon Italian seasoning
- 1 teaspoon cider vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 to 1-1/3 cups brown rice flour
- Pizza toppings of your choice
- In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).
- On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.
- Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through. Yield: 6 servings.
Reviews for Gluten-Free Pizza Crust
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We made this tonight for the first time and the kids loved it! We have only 2 members of the family that are gluten free, but everyone said it was the best we had made so far. I did substitute an egg for the gelatin as the other reviewers suggested and it turned out soft on the inside and crusty on the outside! I didn't have any dairy free powdered milk so I substituted part of the warm water with warm rice milk. It tasted great! We also had to double the recipe to feed our 6 person family. I will definitely be keeping this recipe and using it frequently. Thank you!
Best gluten free pizza recipe ever! I used Gluten free Mama's Almond flour blend and 2 eggs And 1/4 c more flour and no gelatin.
i haven made this yet...cant wait 2 try it out however id like 2 know wat can i substitute broen rice flour with as its not readily available in south africa and wen it is its really expensive
YES!! Finally a GF pizza crust I like. The only change I made is I used buttermilk powder instead of dry milk and also an egg instead of the gelatin because thats what I had on hand. Turned out great, even my son who isn't crazy about GF foods loved it!
Thanks for a great recipe.
I didn't have gelatin the first time I made this dough, so I added an egg. It turned out very well. I was pleased with how it rolled out. The second time I made this dough I added the gelatin and it didn't turn out as well. It was tough to work with and dry even though I added a little more water. It seems that the wet to dry ingredient ratio is wrong. I will make this again, but with the egg instead of the gelatin.