Gluten-Free Cheese and Herb Pizza Crust

Gluten-Free Cheese and Herb Pizza Crust

22
Lisa 2

"Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture."

Ingredients 45 m {{adjustedServings}} servings 79 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
  2. Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
  3. Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
  4. Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
  5. Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
  6. Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
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Reviews 22

  1. 25 Ratings

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GOOBERPIE
1/18/2011

Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough.

Sidhe
1/18/2011

Important to note that the batter is much like pancake batter. Spread it around as such and pre-bake. Comes out great - all the kids asked for more cheese pizza and no one guessed it was gluten-free.

Amie
10/11/2010

Fantastic - made 6 personal pizza crusts for my daughter, and they were her favorite gf crusts so far. Like most gf recipes, the dough is thin, so I spread the dough onto parchment paper pretty thin (it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks!