Gluten-Free Cheese and Herb Pizza Crust12 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture.” - by Lisa
Original recipe yields 1 pizza crust
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray. Stir the all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, baking powder, xanthan gum, Italian seasoning, oregano, salt, and Parmesan cheese together in a bowl; set aside.
- Dissolve 1 teaspoon of white sugar in the lukewarm water in a small bowl. Sprinkle the yeast over top, and set aside until foamy, 3 to 5 minutes. Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar, and the garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture, then stir in the flour until no dry lumps remain. Press the dough into the prepared pan, leaving the outer edge slightly thicker than the center.
- To par bake: Cook in the preheated oven 10 to 12 minutes until the dough has risen and has slightly firmed.
- 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 the pizza from the pan, and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
Amount Per Serving (8 total)
- 117 cal
- 2.9 g
- 20 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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..." See more."
"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 afra..." See moreid 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."
"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 ..." See more(it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks!"
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