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 wasn’t going to post another pizza crust recipe so soon, but couldn’t resist.
This crispy, with a nice bit of chewiness, pizza crust recipe is a 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. Also, the technique is a little different.
What is normal anyway?
Crispy Gluten Free Pizza Crust
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.
Add to tapioca gel in bowl:
1/3 cup water, room temperature
3 tablespoons oil
Sprinkle dry ingredients over liquid and blend:
¾ cup tapioca flour
½ cup sorghum flour
½ cup almond meal
1 tablespoon sugar
¾ teaspoon instant yeast
½ teaspoon salt
Tomorrow, stir into dough:
¼ teaspoon instant yeast dissolved in 1 tablespoon water
After mixing thoroughly, cover dough and refrigerate overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Dissolve ¼ 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 desired.
Bake for about 12 minutes in a 350 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. Yield: 4 single serve pizza crusts
~ Notes ~
- The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce. Brilliant, huh?
- 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.
- Sorghum flour came from the nice guys at Nu Life Market. I used tapioca, almond meal, and cornmeal from Bob’s Red Mill.