This post is a labor of love. There are so many trials and errors that have come with developing a recipe for gluten free pizza crust—more errors along with my trials than I care to admit.
However, this recipe for gluten free pizza crust is a win for me. It’s super simple, with limited ingredients, it’s not chewy but also not crunchy. It’s that perfect in-between that you’re searching for with a pizza.
Admittedly, I tend to use Bob’s Red Mill gluten free flour. It was one of the first brands I initially found that was comparable to regular flour.
But I’ve since found Anita’s gluten free blend. It’s Canadian, and I love it.
I won’t lie, there is always a place in my heart for the tried and true, so I flip flop between the two.
This recipe for gluten free pizza crust also doubles as a perfect time to discuss the Onni Pizza Oven we purchased. We bought the Ooni 3 (I wanted the Frya, I still do, but we wouldn’t have received it until lord knows when!!).
I went into it, thinking how simple this pizza oven situation would be. I thought the hardest part was going to be figuring out and perfecting a recipe for gluten free pizza crust.
Oh boy, was I wrong!
Don’t make my mistake. The pizza oven, too, is a labor of love. The first few times, our pizzas took way longer than 1 minute to cook.
It turns out you can heat it incorrectly.
Then when you do get the proper flames roaring, you can quickly lose it, so you need to be ON it monitoring it regularly. Not easily done when you’re solo parenting with a curious toddler. The thing gets HOT HOT HOT.
Also, if you put too much flour on the peel, you’ll burn it on the bottom of your pizza, and it’ll taste horrible.
So lessons learned, we’ve now figured out most of these things. I think we still
have 1-2 more uses on the Ooni before we can safely say we are pros.
All of that to say, I still would recommend this to anyone. It’s an entertaining activity, and for us, it is used every Friday night for pizza night. We love it! It just takes some serious finessing. Don’t assume you’re going to nail it on the first try… like I did! LOL
Anyways, yes to the pizza oven, yes to this crust. My ultimate goal though is to create a recipe for gluten free pizza crust that feels, tastes, and acts exactly like regular pizza crust. Wish me luck!!
Recipe for a Gluten Free Pizza Crust
Makes 2 x 12 inch pizzas
+ 2 Tbsp olive oil
+ 450 g all-purpose gluten free flour
+ 2 tbsp + 1/4 tsp instant dry yeast
+ 2 large eggs (sub 2 tbsp flaxseed + 6 tbsp water for vegan option)
+ 1 1/4 cup water
+ 2 tsp xanthum gum (unless your flour blend contains it)
+ 1/2 tsp salt (optional)
+ 2 tbsp fresh rosemary, chopped
+ desired pizza toppings
1. In a large bowl, combine flour, yeast, olive oil, eggs, water, xanthan gum, salt, and rosemary (if adding).
2. Knead the dough for approximately 2-minutes or until you have a very smooth-textured dough that is not sticking to your hands.
3. If your dough is slightly too sticky, add a little bit more flour, 1 tbsp at a time. If it is too dry, add a little bit more water, 1 tbsp at a time.
4. Once your dough is well-kneaded, lightly oil your bowl and place your dough in the bowl. Cover the bowl and let stand in a draft-free, warm place for approximately 1 hour to allow the yeast to do its work and have the dough rise.
5. Lightly flour your pizza stone, pizza peel, or whatever you might be cooking your pizza on.
6. Split the dough into two halves and roll it out the dough using your hands or a rolling pin. As you’re rolling it, continuously flip it to make sure it doesn’t stick. * If you’re using a pizza oven, DONT OVER FLOUR. The flour will burn and taste like garbage.
7. Cooking your dough
+ Pizza Oven: Cook for 2 minutes, rotating every 30-45 seconds with toppings on.
+ Oven: Preheat oven to 400F. Before adding toppings to your pizza, bake for 15 minutes. Add your toppings and bake another 15 minutes (until your cheese is golden brown).
+ BBQ: Preheat your BBQ to medium/high heat. Before adding toppings to your pizza, bake for 10 minutes. Add your toppings and bake another 10-15 minutes (unit your cheese is golden brown).
TOPPING OPTION: I went basic with the pizzas pictured in this post. Both had tomato sauce with mozzarella, then one had jalapenos on it, and the other had salami and tomatoes.