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
Units
Scale
- 2 cups (around 250g) gluten-free all purpose flour or our homemade gluten-free flour (without xanthan gum)
- 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
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
