Pizza is so weird. It calls my name on a daily basis. And being a good sport I usually answer with “Sure, I’m game.”
Did you ever wonder if it’s possible to make a gluten free pizza crust without xanthan gum or any of the usual binder suspects? If so, this post is for you. I hadn’t planned on writing about pizza again so soon, but couldn’t resist.
This slightly chewy, yet crisp, pizza crust is the favorite of a certain civilian taste tester who compared it to “normal” store bought pizza. Then quickly apologized thinking I’d been insulted. Not at all.
It’s not like that word gets thrown in my direction every day.
Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like bake your dough the same day you’ve mixed it. An overnight stay in the fridge does wonders for yeast breads and pizza dough.
Also, the technique is a little different. Tapioca starch made into a gel eliminates the need for binders and eggs in this tasty pizza crust recipe.
Easy recipe for gluten free vegan pizza without the usual binding gums. Do plan ahead though; an overnight stay in the fridge substantially enhances the texture of gluten free pizza and breads. See notes after recipe for more!
- 1 teaspoon tapioca starch + 1/3 cup water
- Additional 1/3 cup water, room temperature
- 3 tablespoons oil
- 3/4 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup almond meal
- 1 tablespoon sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon salt
- Additional 1/4 teaspoon instant yeast dissolved in 1 tablespoon water
In a microwave safe bowl, combine 1 teaspoon tapioca starch + 1/3 cup water. Heat for 30 seconds at full power in the microwave. Stir. Heat for another 15 seconds. Let gel cool slightly before continuing. Feels just like an egg, doesn’t it? It’s tapioca gel.
To tapioca gel, add additional 1/3 cup water and 3 tablespoons oil. Stir.
Sprinkle dry ingredients (tapioca starch, sorghum flour, almond meal, sugar, instant yeast, and salt) over liquid ingredients. After mixing thoroughly, cover dough and refrigerate overnight (or about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using.
Dissolve 1/4 teaspoon instant yeast in 1 tablespoon of water and stir into dough. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal. Use a #10 disher to scoop dough for each crust. Sprinkle with more cornmeal/corn flour and shape as you like.
Bake for about 12 minutes in a 350 degree oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Par baked crusts can be frozen to use as needed.
- The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce. Brilliant, huh?
- Microwave cook time will vary depending on how powerful your oven is. Experiment a bit.
- A 2 quart pyrex bowl works great for this one-bowl recipe.
- An overnight stay in the fridge enhances the flavor and texture of pizza crust. It is essential for this recipe.
- A small amount of yeast stirred into pizza dough just before baking will refresh the oven spring.
- Here’s another vegan pizza crust recipe that I love. It uses psyllium husk powder as a binder.
- Sorghum flour came from the nice guys at Nu Life Market. I used tapioca, almond meal, and cornmeal from Bob’s Red Mill.
- Still hungry? Find some of my favorite gluten free recipes here.