Gluten-Free Pizza Crust

This crust achieves the perfect balance of crispy exterior and chewy interior through careful flour blending and proper hydration.

Ingredients

• 200g brown rice flour
• 100g tapioca starch
• 50g potato starch
• 2 tsp xanthan gum
• 1 tsp salt
• 1 tsp sugar
• 1 packet (7g) active dry yeast
• 250ml warm water
• 2 tbsp olive oil

Method

1. Activate yeast: Dissolve sugar in warm water, add yeast. Let foam 5 minutes.
2. Mix dry ingredients: Whisk flours, starches, xanthan gum, and salt.
3. Combine: Add yeast mixture and oil to dry ingredients. Mix until smooth.
4. Rest: Cover and let rise in warm place 1 hour until doubled.
5. Shape: Oil hands and press dough onto oiled pizza pan or parchment.
6. Pre-bake: Bake at 425°F for 10 minutes until set but not browned.
7. Top and finish: Add sauce and toppings, bake 12-15 minutes more.

Key techniques

• The dough will be stickier than wheat dough - this is normal
• Oil your hands generously when shaping
• Pre-baking ensures a crispy bottom

Flour blend alternatives

You can substitute with a quality GF flour blend (use 350g total), but ensure it contains xanthan gum or add your own.

Make-ahead tip

Shaped dough can be wrapped and frozen for up to 3 months. Thaw and pre-bake from frozen, adding 2-3 extra minutes.