Gluten-free pizza with a crisp and chewy crust that will rival any pizzeria! Use all your favorite toppings for a fabulous meal.
This gluten-free pizza isn't your typical gluten-free pizza crust. It's fluffy on the inside and crunchy on the outside, just like the gluten-laden versions at your favorite pizzeria!
When you started eating gluten-free, what was your number one concern? Pizza, right? I don't know about you, but I can't imagine a life without pizza. But not just any pizza - the crust has to be amazing! And this recipe definitely fits the bill.
I don't have any gluten sensitivities and I usually make no-knead whole grain pizza dough, but this crust has made its way into our regular pizza rotation. If you taste the dough without any toppings on it, you can tell it's got some gluten-free flour in there. Just load the pizza with some pepperoni or your other favorite topping and you're good to go.
As much as I love pepperoni, it can get boring after a while. For a vegetarian alternative, this kale and sweet potato pizza is a great way to mix things up!
This dough seriously puts other gluten-free pizza recipes to shame. Do yourself a favor and try it today.
And you can't forget dessert! These gluten-free peanut butter brownies are quick and easy enough to prepare while the pizza's in the oven.
For the Dough:
- 1 cup Brown Rice Flour
- 2 1/2 tablespoons Potato Starch
- 5 tablespoons Arrowroot Starch, or tapioca flour
- 2 tablespoons Nonfat Dry Milk
- 1 tablespoon Granulated Sugar, or honey
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 teaspoon Xanthan Gum
- 1 cup Water
- 1/4 cup Olive Oil, divided
- 1 1/2 teaspoons Instant Yeast
- 1/3 cup Marinara Sauce
- 1 1/2 cups Mozzarella Cheese
- 1/4 cup Parmesan Cheese
Mix together the dry ingredients (except the yeast) in the bowl of a stand mixer until thoroughly combined.
In a small bowl, mix together the warm water, 2 tablespoons of olive oil, yeast and 1/2 cup of the dry mixture. Let this sit uncovered for 30 minutes or until the mixture is bubbly.
Add the wet mixture to the dry mixture and beat on medium high speed with a stand mixer or electric hand blender for 4 minutes. It will be very thick and sticky.
Cover the bowl and let it sit in a warm place for 30 minutes.
Preheat the oven to 425°F.
On a 12" round pizza pan or a baking sheet, drizzle the remaining 2 tablespoons of olive oil onto the center.
Scrape the pizza dough onto the center of the pan.
Using wet fingers, press the dough into a 12" to 14" circle. Let the pizza dough rest for about 15 minutes before baking.
Bake the pizza crust for 10 minutes or until it appears to be set. It shouldn't have started browning.
Remove the pizza from the oven and add the marinara sauce, mozzarella, Parmesan and any other additional toppings.
Continue baking the dough for another 10-15 minutes or until the cheese starts to turn a light golden brown.
Remove the pizza from the oven and serve.