Easy Gluten Free Pizza Crust

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As much as I enjoy cooking, I’ll admit that, many times, I’d rather come home from work and let someone else fix my dinner. But calling in a pizza order is not an option for my family, at least until a dedicated gluten-free pizza joint opens in my small town. Frozen gluten free pizza crust, you ask? My local grocery store happens to carry them, for the “bargain” price of just $10 for a pack of 4 tiny personal-size pizzas. Did I mention that $10 buys the crust only? No sauce, no cheese, no toppings…. zip.

There are several gluten free mixes on the market, but they usually require additional ingredients like eggs or milk. As these mixes range in price from $4 to $8, they can end up being almost as expensive as frozen prepared crusts.

But I don’t need to spend a lot of money for convenience.  I’ve come up with a gluten free pizza crust that is quick and easy. Since I stock my pantry with King Arthur Flour’s gluten free multipurpose flour, I can make this crust in a pinch. The ingredients are simple and there are no complicated steps. Simply mix, spread in a pan, let the dough rise, and bake.

Everything you need to quickly make gluten free pizza crusts.

Everything you need to quickly make gluten free pizza crusts.

Like true New York-style pizza dough, this recipe contains only flour, salt, sugar, yeast, water, and a little olive oil. Unlike traditional pizza dough, however, you won’t be kneading this dough or tossing it up into the air. This mixture, like most gluten free doughs, is very wet and tacky; perhaps pizza “spread” is a better term. But don’t worry – the finished product is wonderful!

Gluten Free Pizza Crust

Ingredients:

1 1/2 cups King Arthur Flour’s Gluten Free Multipurpose Flour
1 tsp xanthan gum
1 1/2 tsp sugar
1/2 tsp salt
1 packet gluten free rapid-rise yeast
1 tsp extra virgin olive oil
1 cup warm water, heated to 105-115 degrees Fahrenheit

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Using a stand mixer, combine all of the dry ingredients. Add olive oil and warm water (~110 degrees F) and mix until just blended. Scrape the bowl and beaters, and then beat on highest speed for 2 minutes.
3. While dough is mixing, coat two 9-inch or 10-inch ridged pans with olive oil (I use my springform pan bottoms). Fill a small bowl with warm water.
4. Divide dough and scoop onto centers of oiled pans. Wet your palm and fingers in the bowl of water, then press the dough and work in a circular motion to spread it to the outer edges of the pan, re-wetting hand as necessary to keep the dough from sticking.

Miss Muffet loves to help with this easy glute free pizza dough.

Miss Muffet loves to help with this easy gluten free pizza dough.

5. Let the dough rise in a warm place for 30-40 minutes. The dough should become bubbly and increase in height.
6. Place pans in the oven and bake pizza for ~15 minutes. The pizza crust should become golden in color and cooked through.
7. Remove pizza crust from the oven and add the toppings of your choice. My daughters like pizza sauce, prosciutto, pepperoni, and cheese. My husband and I prefer to top the crust only with olive oil, adding seasonal ingredients from the garden, or a variety of herbs, sun-dried tomatoes, cured meats, and goat cheese. Since this recipe makes two crusts, we can all get what we want!

Gluten free pizza crusts baked and ready to top. All gluten free pizza crusts will shrink a little after baking.

Gluten free pizza crusts baked and ready to top. All gluten free pizza crusts will shrink a little after baking.

8. Return the pizza to the oven for an additional 5-10 minutes. (For a crisper crust, remove the pizza from the pan and place it directly on the oven rack during this final bake).

I hope you enjoy this quick and easy gluten free pizza crust. Make plans to throw your next pizza party – this recipe doubles easily! The dry ingredients, minus the yeast, can be mixed ahead and stored in the freezer for a stock pizza dough mix. These crusts also freeze well – simply pull a couple out of the freezer and add your toppings for a quick meal during the work-week… no thawing required!

Easy Gluten Free Pizza Crust
 
This recipe makes two 9- or 10-inch pizza crusts (or don’t split the dough and make one large, adjusting the cooking time).
Author:

Ingredients
  • 1½ cups King Arthur Flour’s Gluten Free Multipurpose Flour
  • 1 tsp xanthan gum
  • 1½ tsp sugar
  • ½ tsp salt
  • 1 packet gluten free rapid-rise yeast
  • 1 tsp extra virgin olive oil
  • 1 cup warm water, heated to 105-115 degrees Fahrenheit

Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using a stand mixer, combine all of the dry ingredients. Add olive oil and warm water (~110 degrees F) and mix until just blended. Scrape the bowl and beaters, and then beat on highest speed for 2 minutes.
  3. While dough is mixing, coat two 9-inch or 10-inch ridged pans with olive oil (I use my springform pan bottoms). Fill a small bowl with warm water.
  4. Divide dough and scoop onto centers of oiled pans. Wet your palm and fingers in the bowl of water, then press the dough and work in a circular motion to spread it to the outer edges of the pan, re-wetting hand as necessary to keep the dough from sticking.
  5. Let dough rise in a warm place for 30-40 minutes. The dough should become bubbly and increase in height.
  6. Place pans in oven and bake pizza for ~15 minutes. The pizza crust should become golden in color and cooked through.
  7. Remove pizza crust from oven and add the toppings of your choice. Return the pizza to the oven for an additional 5-10 minutes. (For a crisper crust, remove the pizza from the pan and place it directly on the oven rack during this final bake).

Notes
If you decide to use a different gluten free flour blend, you will most definitely need to change the amount of water used in this recipe, or you could end up with pizza dough soup. I suggest starting with just ¾ cup a water and gradually adding water until you reach a smooth consistency.

 

19 Comments

  1. donna

    May 20, 2013 at 11:29 pm

    Why would u eat regular pizza when u could have a gluten free pizza that tastes as good as this!

    • Ma Hubbard

      May 21, 2013 at 5:39 am

      Thank you, Donna! I agree!

  2. Just me

    May 22, 2013 at 10:08 pm

    Thank you . Simple n amazing recipe! I used another brand if gluten free multipurpose flour but the crust was really nice!

    • Ma Hubbard

      May 23, 2013 at 6:37 am

      Wonderful! I’m glad to hear that you enjoyed it.

  3. Ali

    June 24, 2013 at 8:19 pm

    Do you cover the pizza dough while it rises?

    • Ma Hubbard

      June 24, 2013 at 8:46 pm

      No need to cover it… Enjoy!

  4. Danielle Smith

    July 18, 2013 at 5:31 pm

    Trying it tonight! (: thanks for the recipe!

  5. Merrilee

    August 11, 2013 at 10:40 pm

    OMG this was so good!!! I miss bread & pizza – we gave it up 6 weeks ago. I may try piping this dough through a corner of a baggie to see if it would become a decent breadstick!

    • Ma Hubbard

      August 15, 2013 at 9:59 am

      I’m so glad to hear that you enjoy this as much as we do. Best of luck on your gluten free journey!

  6. Connie

    August 29, 2013 at 10:22 pm

    Where did you find the ridged Pizza pans?

    • Ma Hubbard

      August 30, 2013 at 10:33 am

      They are the bottoms of springform pans… they work great for pizza!

  7. Nora Clark

    November 23, 2013 at 5:42 pm

    Is there a way to make this w/o yeast? Would it just be more like flat bread?

    • Ma Hubbard

      November 24, 2013 at 5:08 am

      Nora, I’m not aware as I’ve never tried. Sorry that I can’t provide any answers to your questions.

  8. April

    May 1, 2014 at 10:52 am

    We made this last night and it was fabulous. I made this recipe for my husband, and then a traditional recipe for the rest of us. I actually liked this crust better! Next time I will double your recipe and make it for all of us. I used the recipe for gluten free flour mix from King Arthur’s website. Thanks for posting this! Love your site!

    • Ma Hubbard

      May 2, 2014 at 7:15 pm

      Wonderful! Thanks, April!

  9. Suzanne

    July 27, 2014 at 4:06 pm

    SO good! So, so, so good!!! I’ve tried just about every gf pizza crust out there and this wins for taste and ease of prep. I add garlic powder, onion powder, oregano, and basil to the crust. Big YUM!! We have our Friday night pizza nights back! Thank you!!

    • Ma Hubbard

      July 28, 2014 at 1:23 pm

      You are most welcome! Glad to hear it was a hit!

  10. Kelli

    December 27, 2015 at 1:49 pm

    I have made this recipe just a couple of times but I must be doing something wrong my dough never rises to be bubbly,it does rise but not much