What's your latest food quest? Share your adventure
TELL US

Gluten-Free Pizza Crust Recipe

Gluten-Free Pizza Crust
Difficulty: Easy | Total Time: 50 mins | Makes: 1 (12-inch) pizza crust

A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven.

What to buy: Potato starch is a very fine flour that is often used a thickener. It’s made from the starch in potatoes and does not have much flavor. Do not substitute potato flour for potato starch; potato flour is made from cooked, dried, and ground potatoes and has a distinct potato taste. It will not yield the same results.

Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.

Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.

Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores.

White rice flour is produced from long-grain rice and is gluten-free. Do not purchase sweet rice flour, also known as glutinous rice flour or mochiko; it is produced from sticky rice grains and will not yield the same results.

This recipe was featured as part of our gluten-free photo gallery.

INGREDIENTS
  • 2/3 cup warm low-fat (1 percent) milk (about 105°F to 115°F on an instant-read thermometer)
  • 1 tablespoon active dry yeast
  • 2 1/2 teaspoons granulated sugar
  • 2/3 cup plus 3 tablespoons potato starch
  • 3 tablespoons sorghum flour
  • 2 tablespoons tapioca flour
  • 1 tablespoon olive oil, plus more for coating the parchment paper and brushing on the crust
  • 2 teaspoons cider vinegar
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon fine salt
  • White rice flour, for dusting
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the bottom third. Line a large baking sheet with parchment paper and generously coat the paper with olive oil; set aside.
  2. Place the warm milk in a small bowl and sprinkle in the yeast and sugar. Let sit until foamy, about 5 minutes.
  3. Place the yeast mixture, potato starch, sorghum flour, tapioca flour, measured oil, vinegar, xanthan gum, and salt in a food processor fitted with a blade attachment and process until a sticky mass forms around the blade, about 30 seconds.
  4. Scrape the dough out into the center of the prepared baking sheet. Dust the top of the dough liberally with the rice flour. Dusting your hands with rice flour as needed to prevent sticking, gently push the dough into an even 12-inch circle that is slightly thicker at the edges.
  5. Bake until lightly browned on the edges, about 10 minutes. Remove from the oven and brush the top all over with olive oil, then flip the crust over. It is now ready to be topped and baked, or you can cool it completely and store it in the refrigerator until ready to use.
  6. When you’re ready to make your pizza, heat the oven to 425°F and arrange a rack in the middle. Add your desired sauce, cheese, and toppings to the pizza crust and bake until the cheese is brown and bubbling, about 15 minutes.