“I hate pizza.” ~ said no one, ever.
Ok, maybe that’s a stretch, but chances are, you know VERY few people who are not big, huge fans of pizza.
Especially the tiny humans in our lives, mine included.
And pizza, in all of its glory, isn’t necessarily an unhealthy choice.
Toppings and boatloads of cheese aside, the crust is the most likely culprit to give you a pizza hangover. This seemingly innocent player is typically made with highly processed white flour (translation = gluten), along with cheap GMO-laden oils (soybean, cottonseed, canola).
The good news? You can totally D-I-Y a healthier pie with a few simple swaps that leave your tastebuds in tact and the kids begging for seconds (and thirds).
Pizza is one of the FIRST foods my Superwomen come out of the program wanting to indulge in. But because many learn during our time together that they are sensitive to gluten (something they had been “living with” for way too long), they avoid it like the plague for fear of an intestinal armageddon. Can you blame them?
It’s time to stop the madness, my gluten-fearing friends!
You can have your pie and eat it too, with a DELICIOUS and healthy homemade gluten-free pizza crust that rivals the best parlors in town. (Tweet this out!)
This is my favorite gluten-free pizza dough recipe. Say goodbye to cardboard texture and gross aftertaste, and hello to delicious!
- 1 cup white rice flour (buy here)
- 1 cup tapioca flour (buy here)
- ½ cup brown rice flour (buy here)
- ½ cup potato starch {buy here}
- ¾ tsp. xanthan gum (buy here)
- 1 tsp. Celtic sea salt (buy here)
- 1/2 tsp baking powder (buy here)
- 2 tbsp. palm sugar (buy here)
- 1 tbsp. active dry yeast (buy here)
- 1 1/4 cup warm water, divided
- 1 tbsp. extra virgin olive oil (buy here)
- Preheat oven to 350 degrees.
- In a small bowl, combine the yeast and 3/4 cup of warm water (about 110 degrees). Let sit for 5 minutes.
- In a separate bowl, combine flours, xanthan gum, salt, baking powder, and palm sugar, and mix until combined.
- Add the yeast mixture, the olive oil, and remaining 1/2 cup warm water and mix until well-combined.
- On a baking sheet, place dough on Silpat mat (buy here) or parchment paper, and using additional white rice flour if it gets too sticky. Press down and work outward to spread the dough out to the edge, until it’s about ¼ inch thick.
- Pre-bake dough for about 20 minutes.
- Remove from oven, top with your favorites, and place back in oven for another 20 minutes, or until the crust looks golden brown and the toppings are warm and bubbly.
- Let cool for a couple of minutes (if you can stand it) before cutting and serving.
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Finally !!!! Yay!!! Throw a huge parade !!! A pizza that has the taste of a real dough-like crust. No eggs or powdered milk!?!? My dairy free friends will love this! It reminded me of Papa Murphy’s Delite Pizza which is the last thing my family and I had before going gluten free. My son Ryan is 15yrs old and has Type 1 Diabetes, Celiac Disease and ADD so impressing him with pizza is hard when he remembers so well what it use to taste like. This was so easy to put together and it fit on my 14-inch size pizza pan perfectly. Ryan is so tired of these standard little 10-inch size gluten free pizzas. As a mother, I’m tired of the cost and I’ve done all the healthy/mystery ingredient type of pizza’s. I just wanted a dough-type of pizza I could really enjoy.
P.s. I put homemade marinara, Parmesan cheese, a little cheddar cheese, Canadian bacon, pineapple and olives on mine. So delish! Thank you so much for making my night easy. I’ll be making this over and over again! ??❤
We are starting to try a gf diet and I recently bought Bob’s redmill 1-to-1 baking flour. Can this be used in place of all the other flours you used? Also I don’t have palm sugar, can another type of sugar be substituted? Thanks for you help!
Hi, Could I substitute the yeast somehow?
All I am going to say is this is 100% the BEST Gluten FREE Recipe that my wife has ever gotten her hand on thus far.
I do not like to eat pizza anymore because we haven’t been able to find a satisfying crust that isn’t too bland. OMG was I wrong about this one though, very great recipe.
Thank you for your time.
-George and Jayme
Very good and easy too! I covered mine and let it rest 15 minutes prior to baking.
I followed the recipe and was disappointed after reading all of the positive comments. The crust was too tough to eat. My husband and I both scraped off the toppings and just ate them.
I’m looking forward to trying this as the ingredients are similar to the only restaurant pizza I can eat, which also has great flavor and texture. However, it seems strange that a yeast dough is not given any time at all to rest or rise.
I may divide the dough and try it as written but also given a traditional rise time to the rest of the dough.