This gluten-free pizza crust is a breeze to make at home! The recipe yields a thin, crispy-style crust that will go with any of your favorite pizza toppings.
Hello! I’m back!! :)
Long post warning – feel free to skip and scroll down for the recipe!
It’s been a hot minute since I’ve posted last! You may be wondering why I’ve been gone. Well, I had gotten to a place where I absolutely needed to step back from working to focus all of my energy on healing. Very recently I was diagnosed with a chronic illness that answers A LOT of questions I’ve had for years. I remember a post I wrote back in 2016 – this one specifically – wondering, quite frankly, what the hell was going on with my body.
In 2016, I wrote: “But there HAS to be something else going on with my stomach, because this is way out of the realm of normalcy, even for IBS patients. I’m putting a lot of hope in the doctor that I’m seeing today. It’s all I can do.” Unfortunately, my hope was misplaced. That doctor listened to my symptoms, sent me home with a peppermint oil supplement, and did nothing else for me. For the past four years – yes, four – I’ve been fighting the medical system for answers. I can’t tell you how difficult, frustrating, and demoralizing it is to feel like nobody’s helping you. Doctors didn’t take me seriously. Many of my family members thought I was being dramatic. People judged me for having to miss out on parties, events, and hang-outs.
But I persevered. Turns out there was actually a very big problem. It’s something that can be very hard to diagnose. It’s a lifelong, chronic illness with no cure. And there may be a complication from this illness that has yet to be diagnosed.
As hard as this is to wrap my head around (and I don’t feel ready to share more than this now), getting a concrete diagnosis is allowing me to finally get the medical treatment I need. I’ve been able to join an online support group for people with this disease so I feel less alone. I’m hoping that I can finally turn the page, and start forwards on the path to healing.
With all the craziness that’s going on right now with the coronavirus, I know that many people are going to be cooking at home more often. I’ll have you covered with lots of healthy, pantry-friendly recipes that’ll hopefully keep your body nourished and spirits lifted while you’re home!
This gluten-free pizza crust is a crispy, thin crust-style treat that’s super easy to make. It took me probably 10-12 recipe tests to get this down, but the result was worth it!
Unfortunately this gluten-free pizza crust is not vegan, and I don’t recommend making it without the egg. I’ve found it very, very difficult to do any sort of gluten-free baking that is also vegan – without the stretchiness of wheat-based flour, many gluten-free baked goods fall apart without an egg to make up for it. However, I had a promising test that resulted in a gluten-esque, stretchy dough for a different recipe, using psyllium husks. I’m going to try recreating this recipe with psyllium to see if the egg can be replaced. For now, though, please do not omit the egg!
I hope you enjoy the recipe!
Gluten-Free Pizza Crust
This gluten-free pizza crust is a breeze to make at home! The recipe yields a thin, crispy-style crust that will go with any of your favorite pizza toppings. Please DO NOT make any substitutions for the flours in this recipe, or the recipe won't work.
- 1 1/2 Tsp Yeast
- 1 Cup Warm (not hot) Water
- 3/4 Tbs Sugar
- 1 Cup Brown Rice Flour
- 1 Cup Cassava Flour
- 1/2 Cup Almond Flour NOT almond meal
- 1/2 Cup Potato Starch
- 1 Tsp Salt
- 2 Tbs Olive Oil
- 1 Egg
To start, add the water, yeast, and sugar into a small bowl. Let the mixture sit for about 10 minutes, or until a foamy bubble situation happens at the top of the water.
While yeast is setting, whisk together the flours and salt.
Once yeast mixture is ready, add it to the bowl of flour with the egg and olive oil. Mix with a spoon until the dough holds together. The dough may be a little crumbly. While the dough is still in the bowl, use your hands to press it into a ball.
Cover the dough with plastic wrap or a clean towel and let rest for 30 minutes.
This recipe yields two batches. Cut the dough in half with a knife and either use one half immediately, or save in the the fridge wrapped in plastic wrap. The dough will keep in the fridge for about a week. DO NOT freeze.
When you're ready to make the pizza, roll out the dough onto an OILED metal pizza tray or baking tray. Do not skip the oil. The dough may be a little crumbly and may crack on the edges. This is normal. Use your hands to press the dough together into the shape you want.
When you're ready to cook the pizza, make sure the oven is PRE-HEATED to 425 degrees F. Bake the dough in the oven for 8 minutes exactly. Then, remove the pre-baked dough from the oven and add your toppings. Then bake for another 10-15 minutes, until the edges are browned.
Let the pizza cool for about 5-10 minutes. Then, cut into slices.
- For the pizza you see here, I used a pesto base with a bit of mozzarella and feta. You can use any toppings you'd like!
- I tried to make the recipe instructions as detailed as possible. Please try to follow them exactly - I can't guarantee results otherwise!
- Please DO NOT substitute any flours in this recipe. It will most likely not work with any other combination (believe me, I've tried!).
- I have not tested this recipe without the egg. With gluten-free baking, eggs are often crucial. A flax egg may work; however, I can't guarantee results.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)