Prep Time15 minutes
Cook Time50 minutes
Total Time1hour hour 5 minutes
Servings 8 (servings)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly1 Month (par-bake before freezing)
Does it keep?1-2 Days
Ingredients
- 1 Tbsp dry active yeast
- 1 ¼ cup warm water (divided)
- 2-3 Tbsp sugar (divided)
- 3 cups gluten-free flour blend (see notes)*
- 1 tsp salt
- 1/2 tsp baking powder
- 1 Tbsp olive oil
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a small bowl, combine yeast and 3/4 cup (180 ml) warm water – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
- In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness. Whisk until well combined.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
- If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
- Put the pizza in the oven to pre-bake for roughly 20-25 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
- Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 15-25 minutes (depending on toppings), or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Cut immediately and serve. Reheats well the next day in the oven or microwave.
Notes
*To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
*Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings.
*Recipe yields enough for 2 small-medium pizza crusts or 1 large.
*The gluten-free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all-purpose if not gluten-free.
*You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh.
*If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme, and garlic powder.
Nutrition (1 of 8 servings)
Serving: 1 servingCalories: 215Carbohydrates: 48 gProtein: 3.2 gFat: 1 gSaturated Fat: 0.2 gPolyunsaturated Fat: 0.27 gMonounsaturated Fat: 0.35 gTrans Fat: 0 gCholesterol: 0 mgSodium: 7 mgPotassium: 89 mgFiber: 2 gSugar: 3.3 gVitamin A: 0 IUVitamin C: 0 mgCalcium: 6.43 mgIron: 0.64 mg
