Tangy, flavorful, and slightly chewy, this gluten free pizza crust is made without xanthan gum. One thing I really like about this recipe – it doesn’t require much planning ahead, unlike the crispy crust or the chewy and puffy outer crust pizza.
Of course, you could give this dough the cold shoulder by refrigerating it overnight like my go-to recipe, but that isn’t necessary here. Unsweetened yogurt imparts the crust with a hint of sourdough that tastes somewhat like a longer fermented dough.
Back? A 2 quart pyrex works great for this easy one-bowl pizza crust recipe.
Slightly Chewy 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.
Add to tapioca gel in bowl:
1/3 cup unsweetened Greek yogurt
3 tablespoons olive oil
3 tablespoons water
Sprinkle dry ingredients over liquid and blend:
2 cups sorghum flour blend*
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon salt
Cover dough and let sit at room temperature for one hour. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal or cornflour. Use a #10 disher to scoop dough for each crust. Sprinkle with more cornmeal/flour and shape as desired. Dough can also be shaped with well-oiled hands.
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: 6 single serve pizza crusts
*Combining many flours usually gives the best result for gluten free baked goods. I used a sorghum bread flour blend for the pizza crust.
Sorghum Flour Bread Blend
Mix together thoroughly. Use this blend in recipes when making gluten free bread or muffins. Get more info on gluten free flour blends here.