Gluten-Free Pizza Crust
Looking for a gluten-free pizza crust that comes together with easy ingredients and it’s made with no xanthan gum? This crust recipe combines cauliflower and gluten-free flour to get the ultimate thin crust – crispy edges with a sturdy bottom for all your toppings. The best part about this, is that it doesn’t taste gluten-free and you can easily satisfy all of your pizza craving without feeling like you’re missing something.
Like all of my pizza crusts, this gluten free recipe, makes two at a time and rises in the refrigerator for 24 hours.
During my testing of this recipe, I used King Arthur’s Gluten Free All Purpose Flour.
(not a sponsor with King Arthur, however as an amazon associate, I may receive a small compensation through this link).
Let’ s get to the recipe!
Simple Gluten Free Pizza Recipe
- 1 1/4 cups Lukewarm Water (like a hot cup of coffee to touch)
- 1 packet Active Dry or Instant Yeast .25 oz or 2 1/4 tsp
- 1 tsp Sugar
- 1 cup Riced Cauliflower (Approx. 1/2 head)
- 3 cups Gluten-Free All Purpose Flour divided, + some for your countertop
- 1/2 tsp Baking Powder
- 2 tsp Salt
- 2 TBSP Olive OIl + enough to coat the bowl & drizzle on the crust to bake
- Combine the lukewarm water (hot coffee temperature) with the yeast and sugar and set aside.
- Using a food processor, pulse the cauliflower until appears to be “rice” consistency. (see picture in step 3)
- Dump out the cauliflower into a bowl and measure out one cup. Add that one cup back into the food processor.
- Add one cup of your gluten-free flour into the food processor with the riced cauliflower. The moisture in the cauliflower combined with the dry gluten free flour will give the crust the perfect texture.
- Give it a few quick pulses until it’s combined. It should feel like dry sand. (see picture)
- In your kitchen aide mixer bowl combine the cauliflower-flour mixture with 2 cups of gluten-free flour, baking powder, salt and your water-yeast mixture. Mix with the hook attachment until combined. You may need to stop and scrape the bottom and sides of the bowl.
- After it’s completely combined, while your kitchen aide is on, drizzle in your 2 TBSP of olive oil and continue to mix until evenly distributed.
- It should look like this when it’s all mixed together, it’ll be wet and sticky.
- Sprinkle your counter with a handful of gluten-free flour and dump your dough out on the counter. It will be wet and loose.
- Using your hands, knead the dough and add in the flour on your counter until you can form a ball. It should not be sticky, it will be loose still but it should be able to hold it’s shape.
- Drizzle your bowl with olive oil (about 1 TBSP) and add your dough back into the bowl. Cover with plastic wrap. Place in the refrigerator and let it rise overnight (at least 24 hours but can be up to 72 hours)
- When you’re ready to use, cut the dough in half. Form each dough into a disk. You can make two pizzas or save half for another day.
- Preheat your oven to 425F, with your pizza stone or sheet pan in the oven. Allow your stone/pan to warm up as the oven warms up.
- After your stone (or pan) is heated, remove from the oven and sprinkle on corn meal.
- Place your dough disk on the hot pizza stone. While the stone (or pan) is hot, carefully press out your dough. You can use a rolling pin too! To prevent your rolling pin from sticking sprinkle some cornmeal on the top of your dough disk.
- After it’s rolled out, sprinkle on another handful of cornmeal and drizzle on olive oil, these two things will help keep the crust crispy and sturdy.
- Add your favorite toppings.
- Bake at 425F for 15-17 minutes.