This is the easiest, best gluten free pizza crust! With minimal ingredients and no kneading, you can have gluten-free pizza your whole family will love on the dinner table in no time.
If you’re new to baking gluten-free, this is the perfect recipe to start with. With my step-by-step directions, there’s no need to be intimidated.
Ingredients
Yeast Ingredients1 tablespoon honey
¾ cup hot water (between 105 – 115 degrees F)
2 ¼ teaspoons active dry yeast
Dry Ingredients¾ cup sorghum flour
¾ cup brown rice flour
1 cup tapioca starch
2 teaspoons xanthan gum
1 teaspoon sea salt
Wet Ingredients1 large egg
¼ cup olive oil
½ teaspoon apple cider vinegar
Method
- Lightly oil and dust a large 14-inch pizza pan with cornmeal (or sorghum flour, or gluten-free all purpose flour).
- To proof the yeast, combine the honey and warm water in a small mixing bowl and stir until the honey is mostly dissolved.
- Sprinkle in the yeast and give it a quick stir. Allow the yeast to proof for 7-10 minutes; it should be foamy. Make sure you have the other wet and dry ingredient mixed and ready to go when the yeast is done proofing.
- Using an electric mixer with a paddle attachment, combine the sorghum flour, brown rice flour, tapioca starch, xanthan gum, and sea salt.
- In a separate mixing bowl, whisk together the egg, oil, and apple cider vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Mix on low and slowly add the yeast mixture. Continue to mix on low for 15 seconds. Scrape down the sides of the bowl, then mix on medium for 2-3 minutes until the dough is smooth.
- Place the dough on the prepared pizza pan and oil your hands. Starting in the middle of the dough and working out towards the edge, form into a disk. Continue to press the dough out with your hands or use a roller to roll the dough out evenly. Rise for 30-40 minutes.
- Preheat the oven to 425 degree (F).
- Prebake for 10 minutes, or until the crust is just starting to turn golden brown along the edge.
- Top with desired toppings, and bake for an additional 10-14 minutes.