Want to make your own gluten free pizza dough at home? This recipe makes a good gluten-free pizza crust to top however you want for reliable homemade gluten free pizza.
Start by whisking rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt in a large bowl. If there are any lumps in your flour, you may want to sift these ingredients together.
After that, take a small bowl and mix two tablespoons of oil with the warm milk, warm water, sugar, and yeast. When it’s mixed, add about ½ cup of the flour mixture and mix until no lumps remain.
Cover the bowl with a kitchen towel, and set this mixture aside in a warm place for about 30 minutes until bubbly.
After that, add this mixture to the flour mixture. Using a stand mixer, beat the mixture for 4-5 minutes until it is a bit sticky and completely mixed. This dough will be very sticky!
Cover the bowl and set it aside for another 30 minutes.
While this sits, preheat the oven to 425°F.
Line a large baking sheet with parchment paper. This is very important! Drizzle the other 2 tablespoon of oil over it and then empty the bowl over it.
Using your hands, press the dough into the pan to your desired pizza shape. This should be enough dough to make a 12-inch pizza base. (see notes below if your hands stick to the dough)
Once the dough is in the pan in your pizza-crust shape, let it rest for another 15 minutes. This is important to ensure the gluten-free grains and starches absorb all the liquid. It keeps your crust from being ‘grainy’
After that, place the dough in the oven and bake for 8-10 minutes so that it is just set.
Then, take it out and sauce it up! Place some cheese and toppings of your choice on it. Pop it in the oven for another 10-15 minutes. Take out your delicious gluten-free pizza, slice it, and it’s ready to serve!
Notes
If the dough is sticking to your hands, there are a couple things you can try:
You can spray your hands with some cooking spray
spray some plastic wrap with cooking spray and lay it over your dough (cooking spray side down) and use the plastic wrap as a barrier between your hands and the dough.
*Calorie count is for crust only and depends on ingredients used, and may vary widely.