The Best Gluten-Free Pizza Crust
Yesterday I made what has to be the very Best Gluten-Free Pizza Crust. It uses just 7 ingredients total, and the GF flour blend is only 3 ingredients plus a bit of Xanthan gum, so you don’t need a cupboard full of exotic-sounding powders that it will take you years to get through. It actually rises in the oven, it bakes up to a beautiful golden colour, you can generally bite into the edges without breaking your teeth, and it even tastes good raw 😉
So where did I find this recipe? It comes from Minimalist Baker, “a website devoted to simple cooking. All recipes require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare.” Most of their recipes are “special-diet friendly, specifically plant-based and gluten-free” and just looking at them makes my mouth water! I have adapted Minimalist Baker’s Best Gluten-Free Pizza Crust for Thermomix and I highly recommend it. I will also be going back to the site for things like their Shawarma Roasted Cauliflower “Steak” which sounds like heaven on a plate to me!
- 160 g white rice
- 160 g brown rice
- 120 g tapioca (or tapioca flour)
- 40 g sugar
- 10 g dried yeast (1 ½ - 2 packets) or 25 g fresh yeast
- 300 g water
- 1 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. xanthan gum
- 15 g olive oil
- Preheat oven to 180° C.
- Add white rice, brown rice and tapioca to TM bowl. Mill 2 minutes/Speed 10. Tip out and set aside.
- Add sugar, yeast and water to TM bowl. Heat 5 minutes/37° C/Speed Spoon to activate the yeast. Give a short Turbo burst to froth up the mixture.
- Add the reserved gluten free flour mix, salt, baking powder, xanthan gum and olive oil and knead 1 minute/dough setting.
- Lightly coat a baking sheet or pizza stone with non-stick spray (I used olive oil to good effect) and place your dough in the centre. Using your hands and a little brown rice flour or olive oil if it gets too sticky, work from the middle and push to spread and flatten the dough out to the edge. Continue spreading until you have a reasonably even crust about 1/4 inch/0.5 cm thick.
- Put the crust in the oven to pre-bake for about 15 minutes, or until it begins to look dry and cracks start to appear.
- Remove from oven and spread generously with your favourite pizza sauce, cheese and desired toppings. Pop back in oven for another 10-15 minutes, 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.
- Minimalist Baker’s original instructions give a much longer cooking time and I found that my crust was fully cooked even before I put the toppings on. My timings reflect a shorter baking time so do take care and watch your crust. Trust yourself as to the doneness; if you think it’s done, take it out. If you think it needs more time, leave it in. As I said, trust yourself!
- I found that this crust mixture tastes better than any other gluten-free mixture I’ve tasted – even when it’s raw, but who’s to admit that I eat raw dough? 😉
- Recipe yields 1 ½ crusts, enough for 2 small-medium pizzas or 1 large and 1 personal pan.
- Minimalist Baker says that “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.” I agree. I baked my personal pizza fresh after mixing at lunch, then spread out the larger crust on a well-oiled tray, covered with cling film and baked at dinner time after ThermoHubby John came home. I enjoyed my freshly-made pizza crust at lunchtime more than the made-ahead crust we ate at dinner. It’s so fast and easy to make this gluten-free flour blend and this pizza crust that you should hopefully be able to find the time whip it up on the spot.
- If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking, or dip your fingers into the olive oil on your tray.
- Gluten-free flours are notorious for sticking to baking trays so don’t skimp on the oil on your tray, and if you line your tray with baking paper I’d advise you to oil the paper, too. I haven’t yet tried using non-stick spray but since this crust is so nice, I shall try it the next time I make it!
Bon appétit with Why is There Air !