This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on October 16, 2019
Growing up, every Tuesday was pizza night at our house. For special occasions it was restaurant carryout, but for the typical weeknight, our pizza was the cheap fare from the Walmart deli aisle. This homemade, gluten free pizza crust is not only healthier, but it tastes better too!
There are plenty of cauliflower crust recipes out there, and while they taste great, they can be a little tricky to master. They also don’t taste quite the same as the “real thing.” I wanted something that not only ditched the gluten, but was delicious and closely resembled regular pizza crust.
A few years ago I mastered a gluten free Naan bread recipe, which you can get here, but pizza crust had eluded me. I finally came up with this amazing pizza crust recipe though! It’s soft, chewy and everything a good pizza crust should be.
This delicious pizza crust is soft and chewy, perfect for those who can't have gluten and dairy.
- 2 cups white rice flour
- ¾ cuparrowroot powder
- 1 T xanthan gum
- 1 ½ tsp . gelatin
- 1 ½ cups very warm water
- 1 tsp sea salt
- 1 Tbsp Italian seasoning, optional
- 1 tsps packageyeast, 2 ¼
- 2 tsps sugar
- 1 T olive or coconut oilplus more for greasing
- Combine the yeast and sugar together in a medium size bowl. Add the warm water. You want the water to feel hot, but not be simmering or boiling, otherwise it will kill the yeast. I test mine by sticking a clean finger in. If it feels comfortable and not burning, then it’s ready.
- While you’re waiting on the yeast to bubble, whisk or sift together rest of the dry ingredients in a large mixing bowl.
- After the yeast has been sitting in the water for 5 minutes or so, add the olive oil and yeast/water mixture to the dry ingredients. Mix with a dough hook for 4 minutes. The dough will start to form a ball and you’ll see strands of dough.
- If you don’t have a dough hook attachment, then mix all of the dry ingredients together in a large mixing bowl, and add 1 ½ cups of the dry mixture to the wet mixture. Use the beater attachment until it’s mixed thoroughly. Add the rest of the dry ingredients and mix and knead with your hands for 5 minutes, until smooth and springy. The dough will be sticky.
- Transfer the kneaded dough to a large mixing bowl greased with olive or coconut oil. Let rise in a warm place for 30 minutes. I set mine next to the oven.
- After the dough has risen about 20 minutes, preheat the oven to 375. You want it to be hot when the pizza crust goes in.
- Once the dough is ready, grease your hands really well with oil. Generously grease the baking sheets or pizza trays you’re using. Place half of the dough on one sheet, and half of the dough on the other.
- Using your oiled fingers, press the dough gently to the edges of the pan a little at a time. Re-oil your hands as needed to keep the dough from sticking to your hands. The dough will be very wet.
- Bake at 375 for 9 minutes. For a crisper bottom crust you can transfer the pizza crust directly onto the rack for the last few minutes.
- Add your desired toppings and pop the pizza back in the oven until the cheese is melted and toppings are warm.
This recipe was inspired by this one.