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 pizza crust. For a chewy, holdable, foldable crust, check out my other pizza crust recipe instead.
All others, please continue reading, it’s worth it, I promise.
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 3 1/2 years ago). 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 will need parchment paper, and either a rubber spatula or an offset spatula to spread the dough to your desired thickness. The recipe I give you will give you two round(ish) pizzas, as pictured above, or one large rectangle pizza (the way we usually have pizza here).
This time, I spread the dough out on the parchment paper, and using the back of my large cookie sheet as a pizza paddle, placed the pizza (on parchment) directly on the oven rack. I then removed the crust, added the toppings, and put it back in the oven until hot and bubbly.
If I’m doing a large rectangle pizza, I spread the dough on the parchment paper, which is lining the baking sheet. I then bake it on the baking sheet, works well too.
If you bake the crust right away, this is what the crust looks like. It is rather dense. Thin. Crisp. I’ve been doing it this way the majority of the time, because, well, when I think of pizza, I want it now. Instant. However, good things do come to those that wait.
Do you see this picture? THAT is what the crust looks like if you have the patience to let it rise for 30 minutes. Look at all those little air bubbles. Aren’t they pretty? This is now my new way of doing it. Either way is delicious, but when you give it the extra 30 minutes to rise, magic happens. The crust is not bready, or chewy. It is just aerated, and light, but still crisp.
After baking and cutting my pizza, I like to slip a wire cooling rack under the parchment paper 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.
This crust, as my model shows you, easily holds its shape when you are eating it with your hands. It does not droop in the middle like a soggy, flimsy piece of rubber. It holds up the toppings, making it easy to eat with your hands, and this is true if you let it rise or if you bake it right away.
Give my family’s favorite gluten-free pizza crust recipe a try, and So, embrace pizza night at your house again.
- 2 1/2 cups all-purpose gluten-free flour (see Note)
- 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 1/4 - 1 1/2 cups warm water (start with 1 1/4 cups, add more if necessary)
- In the bowl of a stand mixer, add all of the dry ingredients. Stir to combine.
- With the mixer running, add the olive oil, egg and 1 1/4 cups water. The dough should become a nice, smooth dough, similar to a thick cake batter. Beat on medium-high speed for 2-3 minutes.
- Using a rubber spatula or offset spatula, spread the pizza crust dough out evenly on a sheet of parchment paper (two 14" round pizzas, or one large rectangle pizza).
- 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 10 minutes). Remove from oven and top with your favorite 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. Carefully slide a wire cooling rack underneath the parchment paper, to allow steam to escape. If you leave the pizza (and parchment) directly on the baking sheet, steam will build up and your crust will not stay crisp.
So, there you have it. Don’t be afraid to have a pizza party with the kids, or have everyone down for “the big game”. This is a crust that everyone will enjoy.
What toppings will you be putting on this crust?