I found the perfect gluten-free pizza crust that even your kids can help you make, and then we were able to go back to wheat. Maybe that is why we ate gluten-free…to learn how to make a gluten-free pizza crust! So, okay. That probably isn’t it, but this really is a good gluten-free pizza crust that stands up to the weight of your toppings and tastes great too!
I originally got this recipe from The Roasted Root, which you can also check out for yourself. However, I adapted the recipe for what I had on hand.
Gluten-Free Pizza Crust
1 TBL of active dry yeast
3 TBL of coconut sugar
3/4 cup of warm water
1 large egg
3 TBL of olive oil
1 TBL of apple cider vinegar
2 1/2 cups of gluten-free flour (see my DIY gluten-free flour mix here) OR almond meal
2 1/2 cups of tapioca starch
1 tsp of sea salt
- Add the dry yeast and sugar to the warm water and allow it to sit for about 20 minutes. Beat the egg with a fork into the yeast and add the oil and vinegar. Finally, add the dry ingredients.
- Stir and then knead the dough until it forms a ball, using either your hands or a mixer.
- Cover, and allow it to rise in a warm, draft-free place for about and hour, or until it doubles in size.
- Roll out the dough onto your pizza pan and press or use a hand roller to roll the dough out to the edges of the pan.
- Bake at 375 degrees for about 15 minutes or until lightly browned.
- Pull out of the oven and add your sauce toppings and cheese.
- Then bake at 400 until the toppings are bubbly and the cheese is completely melted.
- Cut into pieces and serve with a salad.