Gluten Free Thin Pizza Crust
Posted June 2014
We like this crust best when it is thin and piled high with goodies, including some non-traditional ingredients like sliced zucchini. It has a stronger flavor than typical pizza crust but we think it adds to the overall flavor of the pizza. Sometimes we cover it with a tomato-based sauce. Sometimes we skip the sauce and just pile on the goodies. It's good both ways. When we make it on an oiled pizza stone, it comes out crispy on the bottom and a little chewy.
I bake this crust on a seasoned pizza stone. I'm not sure how it will do in other types of pizza pans, but I did get one hint the last time I made it. I had more batter than I needed for the size pan I was using, so I spread the rest on an oiled aluminum cookie sheet that did not have a nonstick coating. The crust really stuck to the pan.
February 2021 update: I am experimenting with different flours and found another combination we like. The substitutions are in red font beside the ingredient they replace. This is a lighter, crispier crust with a milder taste.
This recipe fits a 10½-inch by 15½-inch baking stone with sides. The new version is for a 12-inch diameter pizza stone with sides. The batter is a little runny so you do need the sides on the pan.
Mix together well:
1/3 cup GF corn flour (NOT corn meal)
1/3 cup potato starch 1/3 cup tapioca flour
1/3 cup quinoa flour 1/3 cup garbanzo bean (chickpea) flour
1/2 cup teff flour 1/3 cup sorghum flour
1½ teaspoons GF baking powder
1/8 teaspoon salt
Add:
1/4 cup olive oil
3/4 cup water
2 teaspoons apple cider vinegar
Stir well. Use olive oil to oil the bottom and sides of the pizza pan. Too much oil will make the crust oily. Spread the batter evenly on the bottom of the pan and let sit for 20 – 30 minutes. The new version does not need to sit for 20 - 30 minutes before cooking. Preheat the oven to 375 ºF. Bake the crust, without the toppings, for about 20 minutes. It will be cooked through but still soft, and may be starting to develop some cracks. If you over bake it, the crust will get tough and hard to chew. Take the pan out of the oven and add sauce and other goodies while the oven heats up to 425 °F. Bake on the top shelf of the oven until the pizza looks ready to eat. We like it when the cheese is browned on top.
Posted June 2014
We like this crust best when it is thin and piled high with goodies, including some non-traditional ingredients like sliced zucchini. It has a stronger flavor than typical pizza crust but we think it adds to the overall flavor of the pizza. Sometimes we cover it with a tomato-based sauce. Sometimes we skip the sauce and just pile on the goodies. It's good both ways. When we make it on an oiled pizza stone, it comes out crispy on the bottom and a little chewy.
I bake this crust on a seasoned pizza stone. I'm not sure how it will do in other types of pizza pans, but I did get one hint the last time I made it. I had more batter than I needed for the size pan I was using, so I spread the rest on an oiled aluminum cookie sheet that did not have a nonstick coating. The crust really stuck to the pan.
February 2021 update: I am experimenting with different flours and found another combination we like. The substitutions are in red font beside the ingredient they replace. This is a lighter, crispier crust with a milder taste.
This recipe fits a 10½-inch by 15½-inch baking stone with sides. The new version is for a 12-inch diameter pizza stone with sides. The batter is a little runny so you do need the sides on the pan.
Mix together well:
1/3 cup GF corn flour (NOT corn meal)
1/3 cup potato starch 1/3 cup tapioca flour
1/3 cup quinoa flour 1/3 cup garbanzo bean (chickpea) flour
1/2 cup teff flour 1/3 cup sorghum flour
1½ teaspoons GF baking powder
1/8 teaspoon salt
Add:
1/4 cup olive oil
3/4 cup water
2 teaspoons apple cider vinegar
Stir well. Use olive oil to oil the bottom and sides of the pizza pan. Too much oil will make the crust oily. Spread the batter evenly on the bottom of the pan and let sit for 20 – 30 minutes. The new version does not need to sit for 20 - 30 minutes before cooking. Preheat the oven to 375 ºF. Bake the crust, without the toppings, for about 20 minutes. It will be cooked through but still soft, and may be starting to develop some cracks. If you over bake it, the crust will get tough and hard to chew. Take the pan out of the oven and add sauce and other goodies while the oven heats up to 425 °F. Bake on the top shelf of the oven until the pizza looks ready to eat. We like it when the cheese is browned on top.