In this delicious gluten free pizza dough recipe, a mixture of garbanzo bean flour, white rice flour, potato starch, cornstarch and xanthan gum is used to mimic the texture and flavor of traditional pizza crust. Following this mixture accurately will create a crispy-on-the-outside, chewy-on-the-inside pizza crust that can also be used to make soft doughy rolls or even a savory stuffed calzone! One of the small but easy ways to make gluten-free dough more successful is to let the finished dough rest in order to fully hydrate the flour. This pizza dough doesn’t primarily rely on the yeast for its rise (it has baking powder for leavening too), so this 30-minute rest is mostly to ensure all the starches in the flour are fully hydrated. To bake your pizza on a pizza or baking stone: Place the stone on the center rack of the oven and preheat the oven to 425°F. Drizzle 2 tablespoons olive oil onto the center of a half-sheet piece of parchment paper (about 12” x 16”). Scrape the dough from the bowl onto the oil and paper. *Optional variation for chewier pizza: Instead of 3 cups (420 g) all purpose gluten free flour, use 2 3/4 cups (385 g) all purpose gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch and increase the water by 1 1/2 ounces to 10 1/2 ounces (1 1/4 cups + 1 tablespoon) water. Chewy, crispy, and a little bit doughy—this Almond Flour Pizza Crust is the perfect option for a gluten-free, grain-free, paleo pizza night. Keep the mix on hand for easy pizzas! Jump Directly to Recipe. Share this post: When my healthcare professional first suggested I cut out grains to help reduce inflammation in my body, my first reaction The only gluten-free pizza crust you’ll ever need! Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy! Dozens of reviewers agree this recipe makes the best gluten-free pizza crust ever! Check the comments section for tons of tips and glowing reviews. .

Gluten-free pizza dough is much more delicate than conventional pizza dough, so handle the dough carefully to avoid tearing it. Press down into the dough using your fingers to flatten and spread the dough into a base, making sure not to press into the very edge of the dough so that a thicker crust can form once it cooks. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round. Bake for 8-10 minutes. Add toppings and bake for an additional 8-10 minutes. The gluten in the flour is what gives pizza dough its oomph, it’s elasticity. Regular dough is kneaded and kneaded and kneaded some more. It rises and is punched down, only to rise again. This develops (and relaxes) a gluten network that creates a beautiful texture as it bakes. Gluten-free pizza: deep dish. While I personally have never been to Chicago to experience deep-dish pizza in the most traditional sense, I’ve always been a fan of this style of pizza. It was also the style I was most worried about re-creating, because gluten-free pizza dough is NOT like regular dough. .

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