This pizza crust is incredibly easy to make. The hardest part is waiting for the dough to rise, but when it does the result is a not-too-soft and not-too-hard pizza crust that tastes divine. I know we said before that Gluten Free Pantry’s french bread mix made the best pizza crust ever, but we were wrong. (It happens sometimes…) This recipe – based on our gluten free white bread recipe – results in a lighter crust and has little to none of that gluten free after taste. No having to make sure that every inch of this crust is covered with sauce! In fact, this is the closest to a wheat flour pizza crust that we have eaten so far – and we have eaten many a gluten free pizza.
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Yield: 4 servings or one 14-inch pizza crust
Prep time: 10 minutes
Rise and bake time: 1 hour 30 minutes
What you’ll need:
1 cup warm water (90 – 120 degrees)
1 tablespoon sugar
1 teaspoon yeast
1 3/4 cups Cup 4 Cup all purpose gluten free flour
TIP: You can find a copy cat Cup 4 Cup recipe here.
½ teaspoon salt
OPTIONAL: 1/2 cup grated parmesean or mozza
OPTIONAL: These ingredients add lift and stretch but can be left out without affecting the flavour.
1 ½ tablespoons expandex modified tapioca starch
TIP: Expandex is hard to find here in Canada. We ordered ours online. You can leave it out without changing the taste. It really just adds more lift to the texture.
2 tablespoons whey protein
TIP: We use “100% Whey Protein” which can be purchased at health food and body building stores. Be sure you buy one that’s unflavoured.
What you’ll do:
Mix water and sugar together and add yeast. Set aside for at least 5 minutes.
In the meantime, put remaining ingredients in a large bowl and mix well.
Make a well in the centre of the dry ingredients and add yeast mixture. Stir well. The dough will be sticky and quite wet.
Spoon the dough into the centre of a greased or parchment lined 14 inch pizza pan. Using a spatula or icing spreader, carefully spread the dough out to the edges of the pan. Remember that it will double in thickness, so don’t worry about it being too thin. As long as you can’t see the pan through the dough, you’re golden.
Cover with plastic wrap or a moistened tea towel and set in a warm, draft free location to rise for 1 hour.
When you are ready to make the pizza, preheat your oven to 400 degrees.
Remove the cover from the dough. It will look something like this:
Spread with pizza sauce. Catelli makes a good gluten free pizza sauce (gf at time of posting) or you can make your own or use our recipe which you’ll find here.
Put on toppings of your choice.
TIP: The pizza in the photo at the top is Hawaiian – ham and fresh pineapple.
Cover with grated mozzarella cheese and bake for 30 minutes. Let cool for 5 minutes and enjoy!
TIP: Leftovers – like you’ll have any 🙂 – are best reheated in a covered frying pan on medium heat with a spoonful of butter or margarine to spread the heat evenly and keep it from sticking.
Photo credit: gfandme.com
gluten free recipes from Red Deer, Alberta, Canada
Hi, can you recommend where you bought your Expandex or could we use regular tapioca starch. What’s the difference?
Like the whey powder, the modified tapioca starch replaces some of the functions of gluten in recipes. We purchased ours online from Qualifirst foods. If you don’t use it, I recommend just leaving it out of the recipe. The crust might not rise as much, but the flavour will be the same.
Looks great! Any other alternative to using Expandex as personally I don’t want to use any chemicals/modified starches in my food where possible (just my preference!)
Thanks! If you don’t want to use the modified starch, just leave it out. The taste will be the same but the crust might be a bit more dense.
Sounds good. I like your leftover tip. 🙂 I have to try that if I ever have any left. (Rarely do anymore since I make everybody individual sized ones now.)
Thanks rural route lupiac. The frying pan works really well. Microwaving it always makes it soggy and baking it again just dries it out. The frying pan toasts the crust, and well, I just think almost everything is a little better with butter/margarine. 🙂
I had not heard of Expandex modified tapioca starch. I’ll have to look into that. Thanks! Oh, and your pizza looks absolutely perfect!
Thanks so much!
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