Description
Skip the overpriced store-bought options, and make this quick and easy gluten-free no yeast pizza crust recipe with just five simple ingredients instead!
Ingredients
- 2 cups (around 250g) gluten-free all purpose flour or our homemade gluten-free flour (without xanthan gum) *see notes
- 3 1/2 teaspoons aluminum free baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon fine grain kosher salt
- 3/4 cup (or up to 1 cup) warm water
- 1 Tablespoon light olive oil for brushing, divided
Instructions
- Preheat the oven to 425 F.
- Whisk the flour, baking powder, xanthan gum, and salt together in a mixing bowl until combined. Measure out a cup (250ml) of warm water.
- Slowly pour 3/4 cup water into the dry mix, stirring as you pour. Depending on the type of flour used, you may need closer to 1 cup water to create a soft sticky dough. If the dough is too dry, add a bit more water, 1-2 Tablespoons at a time.
- Place the dough out onto a floured surface and form into a smooth ball.
- If the dough is too warm or still sticky to knead and shape into a ball, place it in the fridge for 20 minutes to chill. NOTE: Gluten-free flour has no gluten protein, so you won’t need to knead it much.
- Using a well floured rolling pin, flatten the dough then shape into a 10-inch circle about 1/2-inch thick. Gently transfer the dough onto a greased cast iron or pizza pan. Using your fingers, pinch the edges up to create a thicker outer edge for the crust. Drizzle a 1/2 tablespoon olive oil on top. Parbake for 8-10 minutes or until the edges are golden. For a softer crust, parbake your pizza dough for about 6-7 minutes—just enough to set the dough without browning it.
- After 8 minutes, remove the crust from the oven and add the toppings of choice. Increase the temperature to 450F and bake with the toppings for 8 to 10 minutes or until the cheese is melted and the crust is golden brown.
- If preferred, keep the parbaked pizza crust for later use. Wrap in plastic wrap and store in the fridge for up to 7 days.
Notes
Gluten-Free Flour Notes – I tried making this recipe using gluten-free 1:1 flour (which has xanthan gum) instead of gluten-free all-purpose flour. It still works, but the result isn’t as soft and chewy. To make it up for it, you’ll need to cut the xanthan gum and baking powder in half.
Storage Tips – Freeze the unbaked dough wrapped in wax paper and sealed in a Ziploc bag for up to 1 month. Allow to thaw out overnight in the fridge before rolling out flat and baking. To freeze a par-baked crust, wrap the crust tightly in plastic wrap or place it on a parchment paper-covered sheet pan. Freeze for up to 4 months.
- Prep Time: 10 min
- Cook Time: 16 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 132
- Sugar: 0 g
- Sodium: 244.5 mg
- Fat: 1.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 1.7 g
- Cholesterol: 0 mg
