The Best Gluten Free Pizza Crust
A truly good pizza crust has been somewhat elusive for those on a gluten free diet.
My original crust has been around for years and I was amused when Emeril–yes Bam!–Emeril decided to change one flour in my recipe to soy flour and then feature it on his tv show.
At least one top chef thought our old crust was good enough to call his own!
After many years of tinkering around with it though, I finally hit upon a recipe that is indeed a revolution. I substituted some of the tapioca flour with mashed potato– we always have some leftover so I just freeze it in 1/2 cup increments. Grated potato works as well.
Not only is this recipe a wonderful discovery but I have written it here with options for those who have to avoid dairy, eggs, or corn. We learned what worked best by doing substitutions for our farmers market customers a few years ago.
For these photos I also made a fresh pizza sauce and pesto….and my husband bought soppressata from Salumi’s (Batali/Merlino heritage) ………the combination of it all was superb!
Revolutionary Gluten Free Pizza Crust
Various substitutions are shown for those who must avoid multiple ingredients.
tip: Use cured meats (instead of uncooked sausage which needs to cook at least 20 minutes) so you can remove the pizza when you think the crust looks perfect.
1 cup sorghum flour
1 cup millet flour
1 cup tapioca flour
½ cup corn starch OR arrowroot flour
2/3 cup instant, non-fat dry milk powder OR finely ground almonds OR oat flour
1 ½ teaspoons guar gum or xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1 1/4 cups water (105 degrees-115 degrees F.)
3 tablespoons olive oil
4 egg whites at room temperature*
½ cup mashed OR grated potato
Olive oil for spreading pizza dough
Makes two thick crust, 13-inch pizzas or two thin crust, 13-inch pizzas + one small thin crust pizza
Grease pizza pans well, using organic shortening. In the bowl of a heavy-duty stand mixer, combine the flours, milk powder, guar gum, salt, yeast, and sugar. In a measuring cup, combine 1 1/4 cups warm water and 3 tablespoons olive oil. With mixer running, gradually add most of the olive oil-water mixture (reserving about ¼ cup water) to dry ingredients, then egg whites and potato, mixing well. (Only add the reserved ¼ cup water if batter is somewhat dry and heavy.) Beat on high speed for 4 minutes.
Divide dough among the pans. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about ½ tablespoon of olive oil over your hand and each portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each pan and the rest of dough. Let dough rise up to 20 minutes. ( if you own a pizza stone place it in the oven, when oven is preheated you will place the pizza pan on top of the stone to bake it, use for a crisper crust. I actually use two pizza stones, one placed on an upper oven rack and one in the bottom 1/3 of the oven to radiate the heat above and below the pizza)
Preheat oven to 425 degrees F. Bake pizza crusts (one crust on the upper rack and one on the middle rack of oven) for 4 minutes then using tongs and a pot holder reverse the pizza pans in the oven, bake 4 more minutes ( a total baking time of 7-8 minutes, until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can top the pizza and bake. (You could bake the crusts at 450 degrees for a shorter time—high heat works well with this recipe.)
*egg substitution for 4 egg whites: use 4 tablespoons of finely ground flax seed or chia seed whisked together with 3/4 cup boiling water. Whether you make a dairy free or egg free crust: add 1 teaspoon of baking powder for the extra rise you will need.
The toppings we love include homemade pizza sauce, homemade pesto, sun-dried tomatoes, Salumi soppressata, mozzarella, and parmesan.
Here is a close up of the crust with lots of air pockets and rise, this is actually a leftover slice that was reheated and it still looks pretty good:
We were curious if the flavor would be better by placing the soppressata under the cheese or on top. My preference is to put it under the cheese so the oils from the soppressata meld with the whole pizza.
Wine Paring with Pizza
Pizza wine is always Sangiovese..
Montepulciano d’Abruzzo DOC is made up of 85% montepulciano and 15% sangiovese. We found a good one available– at the moment –at Costco:
2010 Masciarelli Marina Cvetic. I believe it was in the $20-25 range.
Twelve years ago we were featured making pizza in this Seattle Times Pacific Magazine 8-page spread about celiac disease. At the time our book was sold on Amazon and it was at the top of the gluten free category for many years. We had full distribution across the country and in most libraries. As a publisher and an author that was a gratifying accomplishment navigating the book world as a newbie. But times have changed with shipping and printing costs eating up the budget. We have found a new way to keep the recipes available for you at an affordable cost ($7.99 each) and in your pocket for shopping ease (on your phone) with ebooks. This format also allows for gorgeous full-color photography without having to print in China. With ebooks I am able to keep the investment in America as a Made in the USA product.
For more favorite gluten free recipes:
Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition is now available for instant download here. Our original title with updated recipes now in ebook form.
Cooking Gluten Free for the Holidays ebook features all of the essentials you will need from turkey to pie !
Thank you for stopping by– your support through ebook purchases keeps our lights on! ♥