Easy Homemade Gluten-Free Pizza Crust
Learn how to make the all-time best easy gluten-free pizza crust for your favorite toppings.
Servings: 1 Pizza crust
Calories: 406kcal
Ingredients
DOUGH:
- 3 cups Gluten-free 1-to-1 Flour (I like to use Bob's Red Mill or King Arthur)
- 1 ¾ cup WARM water
- 1 packet rapid-rise yeast (That's 2 ¼ tsps!; See Notes)
- 1 tablespoon raw honey (You can also use organic cane sugar or brown sugar)
- 2 Tbsps Extra virgin olive oil
- 1 tablespoon arrowroot starch (See Notes)
- 1 tablespoon flaxseed meal (You can also sub w/ Psyllium husk, if desired)
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
TO MAKE THE CRUST:
- In the bowl, whisk together the WARM water, honey, olive oil, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
- Slowly add the flour, arrowroot, flaxseed meal, salt, and garlic powder and using a spatula or wooden spoon, mix together until combined and a dough can be formed when pressed together. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).
- Now, using your hands, lightly knead the dough for about a minute to further work it so that it forms nicely into a dough ball.
LET IT RISE:
- To allow the dough to 'rest' and rise a bit, formulate the dough into a ball and add it to a lightly greased bowl and cover while letting it sit for 20-25 minutes.
- Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
- Add your favorite pizza sauce/toppings and bake as recipe instructs!
- Bon Appetit!
Notes
- STORAGE: Leftover pizza crust dough can be tightly covered in a bowl and refrigerated for up to 2 weeks. Can be frozen for up to 3 weeks.
- PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
- RESTING TIME: You can always skip this step if needed. It isn't a requirement at all. Just substitute active dry yeast with rapid rise yeast.
- RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
- STARCH: If you don't have arrowroot starch, you can simply substitute with all-purpose flour, starch or tapioca flour.
Nutrition
Calories: 406kcal | Carbohydrates: 30g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 2354mg | Potassium: 156mg | Fiber: 4g | Sugar: 17g | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg