If you’re like me then you LOVE pizza. If you’re really like me you then you’re probably here because you can’t eat gluten. Either way, gluten-free is definitely the way to go when it comes to delicious, homemade pizza! Think about it, how many times have you seen someone refuse to eat their crust? That’s because it’s just regular-old-pizza-crust. Try this gluten-free recipe and stop picky eaters in their tracks!
I’ve had pizza on the brain ever since I cut gluten and dairy out of my diet. Out of all the foods I can no longer eat, I’ve missed pizza the most. It turns out that my true problem is with gluten. I was honestly very relieved when I realized I didn’t have to give up dairy for good. I could go my whole life without eating another grain of wheat, but life without dairy? No way! Coffee just isn’t the same without milk, and I’m a huge fan of cheese and yogurt. I’ve been scheming up ways to make a gluten free pizza, but it’s been way too hot lately to bake. The other night it was finally cool enough to turn on the oven.
My husband was totally on board to make gluten-free pizza for dinner. After listening to me talk about pizza non-stop for months now, we were both excited! We’ve made tons of pizza over the years, and have perfected our crust recipe. We found that baking spices into the actual dough really adds a lot to the finished product. This was our first attempt at making a gluten free pizza though, so I wasn’t sure what to expect.
We used a mix of garbanzo bean and brown rice flours to make the gluten-free crust. I’ve never made anything with garbanzo bean flour before, so we decided not to use a lot of it. We added basil, oregano, garlic, pepper, and onion powder to the flour mixture to give it some extra character. Fresh onion, spinach, and olive slices are also great additions when baked right into the dough. In the past we’ve even added pizza sauce when the dough felt a little dry.
When it came time to knead the dough, it was way too sticky to work with. We decided to add more garbanzo bean flour since we hadn’t used a lot of it. After adding half a cup of flour, the dough was still very gummy. The garbanzo bean flour seemed to be giving the mixture a creamy consistency, rather than stiffening up like pizza dough. This makes sense if you’ve ever had hummus, so we decided to add more brown rice flour to see if that would help. For a few minutes it seemed like we wouldn’t be able to save the wet crust-mix. One cup of brown rice flour later and the dough was finally the right consistency to roll out.
This recipe produces two medium-sized pizzas, and is enough to feed 4 to 6 people. We decided to save half the dough for later, so we sealed it in an air-tight container and stuck it in the fridge. We rolled out the rest of the dough and cooked the thin crust for about 12 minutes. The pizza turned out great, but my husband and I both agreed that we could definitely taste the garbanzo bean flour. It wasn’t terrible (we still ate the whole thing!), but it was definitely noticeable.
Since we still had the other half of the dough, we made a second pizza the next day! After a night in the fridge the dough tasted even better, and the garbanzo bean flavor was completely gone! If you can, I highly suggest making your pizza dough the day before you want to use it. Trust me, it makes all the difference!
Once you bake the crust, don’t forget to load it up with pizza sauce and all of your favorite toppings! We love adding lots of vegetables and turkey pepperoni in this household
Gluten-Free Pizza Crust
1 c garbanzo bean flour
2 – 2 1/4 c brown rice flour
3 c gluten-free flour
herbs & spices – to taste (optional)
1 pkg. instant yeast
2 tbs olive oil
1 c warm water
- Combine the flour and yeast together in a large mixing bowl. Add your favorite herbs and spices, such as, basil, oregano, garlic, and onion powder.
- Add the olive oil and warm water. Mix the ingredients together until the dough is too stiff to stir with a utensil.
- Knead the dough by hand. If the dough is too dry, add pizza sauce 1 tablespoon at a time until it’s the right consistency. If the dough is too wet, gradually add flour.
- Divide the dough in half, cover, and let them rise for 10 minutes. See baking instructions below.
Regular Pan-Crust Pizza
- Using two greased 9x9x2″ baking pans, press the dough into the bottom of the pans and 1″ up the sides for the crust. Cover the pans and let the dough rise until it’s doubled in size (approx. 35-45 minutes).
- Bake the crust at 375 degrees for about 25 minutes or until brown.
- Top with pizza sauce, cheese, and your favorite meats and vegetables.
- Bake for another 20 to 25 minutes at 375 degrees
- Roll the dough out onto two 12″ round pizza pans. Do not let them rise.
- Bake at 425 degrees for about 12 minutes or until golden brown.
- Add the pizza sauce and toppings while the crust is still hot.
- Bake at 425 degrees for about 12 minutes – 15 if you like it crispy.
Our gluten-free pizza was so good that my husband and I even thought about making it again for the third night in a row! Let me know how your crust turns out!