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My review
Gluten-Free Pizza Crust or Flatbread
21
Allen Seidman
"This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts."
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Ingredients
1 h servings 1632Original recipe yields 1 servings (1 large crust)
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- US
- Metric
Directions
{{model.addEditText}} Print- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Footnotes
- Cook's Notes:
- The recipe for my gluten-free flour mix is on this site.
- Use any kind of herbs you like.
- After baking, add whatever toppings and cheese you like and return to the oven until the toppings are heated through and cheese melts.
Nutrition Facts
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
7/6/2017
I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend ...
Most helpful critical review
5/3/2018
This tasted entirely like apple cider vinegar, even though I mixed it well and used the right amount. Next time I will use either milk or water and update my review
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7/6/2017
I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend ...
3/26/2017
Gluten free brothers and sisters gather 'round. I believe we have a winner! This recipe is quite accurate and obviously well thought out. I used the submitter's flour mix and, even though I norm...
6/5/2017
I made this tonight, and totally buggered it up because I didn't follow the instructions well - hello doughy middle. However, the result was so very tasty that my husband preferred the gluten fr...
5/3/2018
This tasted entirely like apple cider vinegar, even though I mixed it well and used the right amount. Next time I will use either milk or water and update my review
4/2/2018
I used a mix of garbanzo bean, potato, and sorghum flours. No xanthum gum or gelatin. No parchment paper; just pressed out on a pizza stone sprayed with Pam and baked for about 20 minutes; coole...
8/30/2017
Best GF crust hands down! Used Presidents Choice GF flour and it turned out amazing. Thanks for sharing.