- 2 1/2 cups All-Purpose Gluten-Free Flour Blend
- 1 tablespoon rapid-rise yeast
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 3 tablespoons olive oil (plus more to use when spreading dough)
- 1 large egg, room temperature
- 1-1/4 cup warm water (add a tablespoon or two more, only if necessary to bring dough together)
Favorite Thin Gluten-Free Pizza Crust
This pizza is hands-down our favorite gluten-free pizza crust, and I have made many versions. Gluten-free doughs only require one rise, making them easy, although they tend to be sticky. After trying lots of different techniques to spread the dough into a thin crust, my favorite trick is to pour some olive olive into a small bowl or ramekin and dip my spatula into the oil. The dough will spread easily and without sticking. If it starts to stick to the spatula again, simply re-dip in the oil. I like to brush any remaining oil over the top of the dough before allowing to rise, but this isn't required.
Yields Two (12-inch round) pizza crusts; about 26 ounces dough.
Yields Two (12-inch round) pizza crusts; about 26 ounces dough.
Ingredients
Instructions
- In the bowl of a stand mixer, add all of the dry ingredients. Stir to combine.
- With the mixer running, pour in the olive oil, egg and water. Beat on medium-high speed for 2-3 minutes. The dough will become very smooth, almost like a thick cake batter.
- Using an oiled rubber spatula or offset spatula, spread the pizza dough evenly on two large baking sheets lined with parchment paper. (SEE TIP IN COMMENT SECTION ABOVE.) I like to make two pizzas that are 12 inches in diameter or two pizzas that are 10×14-inch rectangles. (I have made round pizzas with 10-inch diameters. This works well heartier or saucier toppings, but in general we prefer the slight crispiness of the thinner crust.)
- Allow dough to rise for 45-60 minutes in a warm, draft free place. It will puff up slightly. There is no need to cover.
- Preheat oven to 450 degrees F.
- Bake the pizza crusts in the preheated oven (I like to bake one at a time) until lightly browned around the outside (approximately 10 minutes). Remove from oven and top with your favorite toppings. Return to the oven and bake until the toppings are hot and the cheese is melted (another 5-10 minutes, depending on your toppings; watch so cheese doesn’t brown too much).
- Remove from the oven and cut into slices immediately. TIP: Carefully slide a wire cooling rack underneath the parchment paper. This will allow steam to escape and keep the crust crisp. If you leave the pizza (and parchment) directly on the baking sheet, steam will build up and your crust will become damp and lose its crispness.
Notes
- I make this with my all-purpose gluten-free flour blend. If substituting your own tried-and-true mix and it does not have xanthan gum as an ingredient, add 1 1/2 teaspoons xanthan gum to the dry ingredients.
- As an option, you could add 1 teaspoon Italian seasoning and/or 1/2 teaspoon garlic powder to the dry ingredients.
- I have also baked the pizzas at 425 degrees F, adding about 2 minutes to the initial baking time.