Pizza Crust (large recipe)

Gluten-Free Pizza Crust at Gluten-Free Homemaker

This recipe (along with a salad) makes enough for our family (including 3 boys, two of which are teenagers) with some extra for a couple of friends to eat with us or for leftovers. I use Pampered Chef stoneware for this. The recipe makes one bar pan pizza and one round pizza. If you don’t have stoneware, just use a medium sized cookie sheet and a round pizza pan, but bake times may be shorter, so keep an eye on it.  You can find a similar recipe for a single pizza here.

Pizza Crust (large recipe)
Author: 
Serves: Makes 1 round and 1 rectangular pizza
 
Ingredients
For the Crust
  • 1 ¾ cup brown rice flour (can use white)
  • ¾ cup sorghum flour
  • 2 ½ cups tapioca starch
  • ¾ cup dry milk powder (can be omitted for a dairy free crust)
  • 1 Tablespoon xanthan gum
  • 1 ¼ teaspoons salt
  • 1 ¼ Tablespoon sugar
  • 1 ½ Tablespoon instant yeast (see note)
  • ⅓ cup oil
  • 5 egg whites (room temp. can warm up eggs under hot water)
  • 1 ¾ cup warm water (105-115 degrees; reserve some)
Additional Ingredients
  • Olive oil
  • Parmesan cheese, shredded
  • Pizza toppings
  • Mozzarella cheese, shredded
For the Pizza Sauce
  • 16 ounces tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 Tablespoon sugar
  • ⅛ teaspoon garlic powder
Instructions
  1. Combine dry ingredients in mixing bowl. Add oil and egg whites and mix on low speed. Add the water until dough is thin but not watery. Let it mix a while before deciding to add more. Mix on high speed about 3 minutes. I turn my oven on to warm up for this amount of time.
  2. Divide the dough into the pans putting a little more in the rectangular one. Using a baggie sprayed with non-stick cooking spray, pat the dough out to the edges.
  3. Let rise about 20 minutes. I put it in the warm oven for 8-10 minutes, remove it to the stove top and let the oven preheat. Make sure the oven racks have some space between them.
  4. Bake at 400 degrees for 10 minutes. I usually switch them half way through.
  5. While the crust is baking, combine the sauce ingredients in a small bowl. (You could also use a jar of gf pizza sauce.)
  6. Remove from oven, brush a little olive oil over the surface and edges and sprinkle with grated Parmesan cheese. These two steps help keep the sauce from soaking into the crust. Add pizza sauce, mozzarella cheese and toppings.
  7. Bake about 15 minutes more. This second bake does best one at a time, or add the second one half way through the time for the first one. Because I use stoneware, I put them on the lower rack.
Notes
I use instant yeast which can be mixed right in with the dry ingredients. You can buy block packages of it or buy the jars of bread machine yeast. If you don’t have instant yeast, you will have to add the sugar and yeast to the water, but reserve ¼ cup water because you may not use it all.

The pizza dough should look like this:

Gluten-Free Pizza Crust at Gluten-Free Homemaker



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Comments

  1. to-obey-is-better says

    This was amazingly good! Thank you so much!

    I had to make a few adjustments; using rice flour instead of sorghum (don’t have it overseas) and two whole eggs instead of five egg whites (eggs are $2.50 a dozen here), but it turned out great!

    Since I’ve only been eating gluten free for three weeks vs. my daughters four years, I KNOW what real pizza crust should taste like. This was sooooo good and much easier than making a wheat based crust.

    I hope to try this recipe exactly the way you wrote it when we get back to the States!

    Thanks for the help!

    Jennifer

  2. Anonymous says

    I am wondering if you could tell me how to adjust this recipe from using dry milk powder to regular milk. Thanks.

  3. happiness is where it is says

    I was so excited to see you use Pampered Chef stoneware. I LOVE stoneware and all their products that is why I became a consultant. I LOVE their stuff.

    Very excited to try the pizza recipe. I have been only using Namaste Pizza Crust which all the kids love.

  4. Linda says

    Brenna Kate ~ Yes, I do it all the time now. I just omit the powdered milk and only use about 1 1/2 c. water. It's still great.

    • says

      Hi Brittany! I have never made a true deep dish crust myself, but I think this would work well. As I mentioned in my post I use a stone bar pan with sides for one of them. The crust does pull away from the sides when it cooks. You will probably want to brush the edges of the crust with melted butter after the first bake to help give it the right flavor. Let me know how it goes if you give it a try.

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