Gluten Free Thick Crust Pizza


June 4, 2010 by Flora Dawn

Like most families in America, we love pizza.

Not only was pizza a quick call away, but also a relatively easy make from scratch dinner.

Then we started eating gluten free.

We have tried gluten free pizza at restaurants with mixed feelings and of course the fear of cross contamination.

I have tried a LOT of pizza crust recipes, all claiming to be “just like regular pizza” Well…..they weren’t.

While some of the gluten free recipes I have tried did yield a crispy and tasty crust, but it was more like a cracker than the thick-crusted homemade pizza we used to love.

So after trying numerous versions of gluten free pizza, here is our family’s absolute favorite pizza crust; you might want to add herbs or seasoning to the dough.

I have also found that gluten free crusts work best on metal pans, you can always use a cake pan or springform pan if necessary.  Enjoy!

Sausage and Olive Pizza

Gluten Free Thick Crust Pizza

Although homemade pizza is not as simple as calling the local pizza joint, you can mix all the dry ingredients and store in a resealable bag until ready to use; just add the wet ingredients and proceed with the recipe. If you like a really crispy crust, the last couple of minutes bake the pizza directly on the oven rack (it should just slide right off the pizza pan and onto the oven rack very easily).

dry ingredients:

  • 1 1/2 cups brown rice flour
  • 1 cup white rice flour
  • 2/3 cup cornstarch
  • 1/4 cup potato starch
  • 1/3 cup sweet dairy whey
  • 1 tsp salt
  • 3 Tb xanthan gum
  • cornmeal for dusting pan

wet ingredients:

  • 2 large eggs
  • 1 1/2 cups warm water (about 110)
  • 1/3 cup olive oil
  • 1 packet (2 1/4 tsp) active dry yeast
  1. In a bowl of a stand mixer, combine dry ingredients and mix til combined.
  2. Add all wet ingredients and with mixer on low for about 1 minute. Turn mixer to medium and mix for another 3-4 minutes, adding up to 1/4 cup of cornstarch as needed if dough sticks to side of bowl (or knead by hand for 3-4 minutes).
  3. Lightly oil or spray a 12-inch pizza pan (mine is much larger, so I just estimate the size). Sprinkle cornmeal onto the pan. Dough can be pressed directly onto pan or rolled on a lightly rice floured surface and transferred to pan, pressing with fingers to make sure crust is even; it should be less than 1/2 inch thick.
  4. Allow dough to rise for 45 minutes; at least 15 minutes before has finished rising, preheat oven to 450.
  5. Bake dough, without toppings, for 15 minutes or until crust looks set and is golden brown.
  6. Remove from oven and cover with pizza sauce and desired toppings. Return pizza to oven and continue baking for approximately 10 more minutes or until cheese is melted and browned.
  7. Remove from oven, slice and enjoy!

2 thoughts on “Gluten Free Thick Crust Pizza

  1. Mrs Davenport says:

    I am a homeschool mom too. I am doing low gluten, low dairy in my cooking. Do you know of an alternative to the sweet dairy whey? What does this do for the recipe?

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