Gluten Free All Purpose Pizza Crust

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 531
Rating: 3.18
You:
Rate this recipe!
Servings 8people
Prep Time 15minutes
Cook Time 15 - 20minutes
Passive Time 10 - 15minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 531
Rating: 3.18
You:
Rate this recipe!
Servings 8people
Prep Time 15minutes
Cook Time 15 - 20minutes
Passive Time 10 - 15minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat an oven to 425°F and grease a 10- to 16-inch pizza sheet.
  2. Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.
  3. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.
  4. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. For a thicker crust, let rise for 10 - 15 minutes. Otherwise, continue with the baking directions below.
  5. Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.
Recipe Notes

*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 5 minutes, then use in place of egg.

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

24 thoughts on “Gluten Free All Purpose Pizza Crust

    1. Recipe Specialist

      Xanthan Gum is a binding ingredient that is commonly used in gluten free baking. When wanting to substitute this item, you will need to use another ingredient that can bind ingredients together. Flaxseed meal gel and chia seed gel, are good options in baked goods such as cookies.
      Flaxseed Meal: Mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let sit for a few minutes. Add to wet ingredients.
      Chia Seeds: Soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.

      If you do not have flaxseed meal or chia seeds on hand, feel free to add an extra egg to the recipe.

      If you have any more questions, feel free to contact us again.

      Reply
    1. Recipe Specialist

      We have not tested this recipe without the use of yeast. However, you may be able to successfully do so by adding a small amount of baking soda to the recipe and skipping the rising period.

      Reply
      1. Mountain Mama

        I made this dough without yeast and used 1 tsp baking soda. It made a very fluffy yet sturdy crust. Quite good. But I prefer a thinner crust so next time, I plan to increase the oil and only use a 1/4 tsp baking soda.

        Reply
    1. Recipe Specialist

      Gluten free alternatives to traditional wheat based goods do not have the same texture and consistency, especially when they are in the dough stage. This is especially true in regards to gluten free pizza dough. This dough will have a consistency closer to a batter. Once baked, it will produce an acceptable pizza crust.

      Reply
  1. Susan

    Can I make this pizza crust using the 1 for 1 flour mix instead of the AP flour, and omitting the xanthan gum?

    Reply
    1. Recipe Specialist

      It is not recommended to use our Gluten Free 1-to-1 Flour in place of the Gluten Free All Purpose Baking Flour called for in this recipe.

      Reply
    1. Recipe Specialist

      Yes, you may hand mix the dough and still be successful. Keep in mind that this dough is very sticky and it is important to thoroughly combine all ingredients.

      Reply
  2. Michelle

    I’ve made this many times and it comes out great. I always let is rise a little because I like the crust less thin. I also always double the recipe to make a larger, round pizza.

    Reply
    1. Recipe Specialist

      This recipe was specifically formulated for use with our Gluten Free All Purpose Baking Flour. Our Gluten Free 1-to-1 Baking Flour is a lighter flour and will not support yeast fermentation in the same manner. Because of this, you should use our Gluten Free All Purpose Baking Flour in this recipe and not our Gluten Free 1-to-1 Baking Flour.

      Reply
    1. Recipe Specialist

      Our Gluten Free All Purpose Pizza Crust recipe does not require to be baked before putting the toppings on. However, doing so will not cause any harm.

      Reply
  3. Kelsey

    I made this with almost 1/4 cup extra all purpose gluten free baking flour to make it thicker. I also baked the crust for 5 minutes before putting toppings on. It was perfect.

    I also put parchment paper on my pizza pan (because it has holes in it and this touch isn’t thick enough for that) and put the dough right on it; no sticking at all.

    Reply
    1. recipe specialist

      Hi Norah,
      Our Gluten Free Pizza Crust dough can be frozen for later use and stored for up to one month. After the dough has risen, wrap it in plastic wrap and put in a freezer-safe plastic bag. The day before you want to use the dough, transfer it to the refrigerator to defrost. The day of use, let the dough come to room temperature and then shape on a pizza pan as directed. Alternatively, we also recommend preparing, shaping, and par-baking the dough for 7-9 minutes before freezing. The crust can then be taken out of the freezer, defrosted quickly in the microwave or at room temperature, topped and baked for an additional 15-18 minutes.

      Reply
  4. Sandy Charbonneau

    The Best Gluten Free Pizza I have made! I doubled the recipe and used a jelly roll pan. The pre-baking of the crust gave a wonderful crispness yet thick crust.

    Reply
    1. recipe specialist

      Hi Ron,
      This dough should work for Stromboli, but it may take some practice as this dough tends to be very wet and slack (like most gluten free doughs). You make be interested in this recipe from the blog “She Knows,” which uses our mix to make Stromboli.

      Reply
  5. Kori

    I made this for dinner last night and it was the first time I’ve made GF pizza crust. It was definitely more of a batter, even after adding extra flour. I used 2T of chia seeds as I didn’t have any xanthum gum. I did add some sunflower seeds and 2T honey to the batter. I couldn’t roll it out on a sheet pan so I poured it into a glass pan and baked it for a few minutes before adding my toppings. I thought it came out quite delicious! My mom thought it tasted like a foccacia type of bread but she loved the flavor. Will definitely make this again!

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *