We’ve been experimenting for about two and a half years with gluten-free pizza crusts. We’ve bought several at the grocery store, some were good, some were passable, some were down right gross. After making our own very gluteny pizza crusts for years, we went through a bit of pizza withdrawal. About two years ago, we bought a gluten-free vegan cookbook which had a pizza crust recipe in it. I think the whole reason we bought the book was for the pizza crust recipe. It uses chickpea flour which is okay but it still wasn’t our favorite crust. After eating pretty good store-bought crusts, we attempted a crust that’s a combination of two different recipes and we loved it so much we wanted to share it. I first have to acknowledge that without the help of the Flying Apron Gluten-Free & Vegan Baking Book and the Gluten-Free Goddess, our recipe would not have come about. Also the flours I use in this recipe were ground in our Vita-Mix and may not be commercially available.
Gluten-Free Pizza Crust
Makes 2-3 10″ pizzas
2 cups brown rice flour
1 cup millet flour
1 3/4 cup quinoa flour
1 tsp xantham gum
1 tsp sea salt
1/2 tbsp dried oregano
1/4 cup maple syrup + less than 1/4 tsp to mix with yeast
1 packet active dry yeast
1 1/4 cup warm water
1/4 cup olive oil
1/4 tsp rice vinegar
Mix the flours, xantham gum, oregano and salt in a large bowl.
Dissolve the yeast in lukewarm water with a dab (less than 1/4 tsp) of maple syrup added to the water.
To the dry ingredients add egg, maple syrup, olive oil and rice vinegar to the bowl. Mixing well. The dough will be dry and crumbly at first but with a bit of work it will form a nice sticky ball of dough. Hand kneading the dough in the bowl can help.
Preheat oven to 400°F.
Set dough aside in a warm space for 15 minutes.
Divide dough into 2-3 balls. Roll out the dough on a pizza stone or cookie sheet. Brush with olive oil, bake for 20 minutes at 400°F before adding toppings.
Add toppings to the crust and bake for another 20 minutes.
Remove from oven and enjoy!