Last summer I made a vegan gluten-free strawberry shortcake from Without Adornment. It was super yummy. And as I ate it I thought, this would make a fabulous pizza crust. And it sure did. This was a huge triumph for me in the pizza crust department. Up until that time I had nothing but bad luck with gf pizza crusts. Some store bought were so terrible I could barely choke them down. So what makes this a nice recipe for pizza crust? Well, for starters, it's strong and can hold ingredients, it doesn't have a funky flavor or aftertaste, and it's easy and very, VERY inexpensive. And best of all, my son can eat it - and that makes mommy super happy. Does it taste just like a gluten crust...no. But it does the job and thus my family eats pizza each week and without all the gunk (especially yeast - I stay far away from that stuff). I made a video of how to make the pizza, as the trick to getting it right is baking it on cooling wire, so I recommend viewing the video to see how I bake the crust. We usually make pizza on the weekends. Fun and easy. Okay, so please let me know if you have any questions about this recipe. Have fun...hooray for pizza.
Allergy-Free Pizza Crust
Recipe slightly adapted from Without Adornment
*I highly recommend weighing the flours. Just a small difference in measurement and the recipe will turn out quite different. Just sayin'.
-140 grams brown rice flour (1 cup)
-60 grams tapioca flour/starch (1/2 cup)
-40 grams arrowroot starch (1/3 cup) or 1/4 cup potato starch.
-1 teaspoon xanthan gum
-1 tablespoon gluten free baking powder
-1/2 teaspoon salt
-1/4 cup olive oil
-3/4 cup filtered water
-1/2 teaspoon apple cider vinegar
Preheat oven to 400 degrees
1. Mix dry ingredients in a bowl and wet in a separate bowl. Combine.
2. Mix and form into a ball. Flour your baking mat and roll out dough (see notes). Bake 12 minutes. Tthe crust should be on a mat and then placed on a rack to bake. (If you don't like using silicone baking mats, roll out the dough on parchment paper and then bake on a baking sheet). See Ricki notes below (she baked it this way).
3. After the crust bakes for 12 minutes, transfer crust from the mat to the cooling rack to cool.
4. Build the pizza. See here for homemade pizza sauce, and we love this dairy free cheese. Keep the crust on the rack. After piling on your topping, bake another 10-12 minutes (on the rack). The longer you bake the harder the crust will get, so be careful. I like the texture at the 12 minute mark.
5. Remove crust from oven and allow to cool on the cooling rack it was baked on. When cool, transfer to cutting board (or cut on a mat)
1. If you make the crust too thick it will have a biscuit texture. Go for a thin crust for a more traditional texture.
2. Caution: don't let the dough sit too long in the bowl after you combine the ingredients, as it will start to "grow" from the apple cider vinegar and the baking powder and get really soft. Please see the video. And add as much flour as your need to roll it out. I've made this so many times, so I'm quite used to working with this dough, so be patient with it and yourself. The more flour you add, the more it will come together for and you'll be able to roll it out.
3. You can add spices and flavors to the dough, such as garlic granules. oregano, Italian Seasoning, onion granules, etc.
4. If you're not comfortable using your cooling racks to cook the crust (or not sure if they are oven safe) Bed Bath and Beyond sells a cooking/baking rack for pizzas (however, it looks like the same exact material as my cooking rack). But some folks might feel more comfortable with this: Pizza Baking Rack
Video: Making Pizza