Monday, January 31, 2011

Gluten Free Pizza Crusts- From Scratch

I remember having home made pizza growing up, in my moms kitchen. I remember having to share the juice from the can of pineapple with my sister. I remember the herbs sprinkled into the tomato sauce. And I remember loving it. As much work as it is to make pizza from scratch, it's worth it. Today, I prefer this gluten free recipe from epicurious to any pre-made pizza crust you can buy at the store.

3/4 cup tapioca starch
1/2 cup white rice flour
1/3 cup chickpea (chana) flour
1/3 cup sorghum flour
1 tsp xanthan gum
1 tsp fine sea salt
1/2 cup milk of your choice (we use almond)
2 1/4 tsp active dry yeast
2 tsp sucanat
2 large egg whites, lightly beaten
2 tbsp olive oil

In a large bowl, or your stand mixer, whisk together first 6 (dry) ingredients.
In a small saucepan over medium-low heat, stir 1/2 cup milk with 1/4 cup water and heat until warm, but not hot (don't let it boil!) approximately 105F-115F on a candy thermometer if you've got one. Stir in yeast and sugar to dissolve.

Add wet ingredients from the pot into your bowl of dry ingredients along with the egg whites and olive oil. Beat at medium speed, scraping the bowl when necessary until the dough is smooth & thick.


Preheat the oven to 400F & place two pizza pans or cookie sheets in the oven. 

Divide the dough in half and form into two balls, each on a 12" sheet of parchment. Using plenty of olive oil to coat your hands and the dough, spread each ball into a 9" pizza crust, leaving it thicker around the edges if you wish. Loosely cover each with plastic wrap & let rise in a warm, draft free place for about 20 minutes.

Transfer one crust to each of the preheated pizza pans or cookie sheets and bake in the oven for 5-10 minutes, or until the top has begun to puff up and the underside is crisping up.

*Pre-baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.

Spread each crust with sauce of choice (I love using basil pesto as pizza sauce!), leaving a 1/2" border around the outside, and sprinkle your toppings. 

Continue to bake the pizzas until your cheese had melted (if you're using cheese), the crust is browning up and the toppings have heated through. 
This my dear is something you WONT get with a store bought crust. LOOK at those air pockets! Enjoy!


  1. Oh hey, that's looking really good! I haven't tried that recipe at all yet. I've tried so many different pizza crust recipes, I think that was more difficult to figure out than good bread. :P I will have to keep this in mind the next time we have pizza! :)

  2. This comment has been removed by a blog administrator.