Gluten-Free Yeast-Raised Pizza Crust

Updated July 22, 2020

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free expert Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do.

The method here is simple: the dry ingredients are mixed with the wet, rolled out, and left to rise until puffy and ready to bake. To ensure a crisp, sturdy crust, the dough is baked until lightly golden before being topped and finished. This two-part baking plan makes a crust that doesn't collapse under the weight of the toppings.

What Worked: This yeast-raised pizza crust can stand up to whatever toppings you throw at it, crisping up nicely in the oven.

What Didn't: It doesn't have that tenderness and chew that we like in a pizza crust, but hey, it doesn't have gluten either.

Suggested Tweaks: Top this bad boy with anything your heart desires; it functions well as a flatbread as well, so think outside of the sauce and mozz box.

Recipe Details

Gluten-Free Yeast-Raised Pizza Crust

Active 15 mins

Total 60 mins

Serves 3 to 4 servings

Ingredients

Dry Ingredients:

2 cups white rice flour
3/4 cup tapioca starch
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 packet (2 1/4 teaspoons) instant yeast

Wet Ingredients:

1/2 cup very warm water (120º to 130ºF)
2 large eggs
2 tablespoons olive oil, plus more for brushing

Directions

In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.
Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn’t hold together, add a tablespoon more water.
Center the dough on a 16 1/2 by 12 1/2-inch piece of parchment paper. Dust the dough generously with white rice flour. Roll out the dough until it covers the parchment paper.
Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.
Lightly brush olive oil over the top of the crust with a pastry brush. Cover the dough completely with plastic wrap. Allow to rise at room temperature for 45 minutes, or until dough is light and slightly puffy.
Top and bake as directed. If recipe calls for brushing the crust with olive oil, you can skip that step because the crust is already brushed with oil.

Nutrition Facts (per serving)
415	Calories
10g	Fat
71g	Carbs
9g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	415
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	9%
Cholesterol 93mg	31%
Sodium 365mg	16%
Total Carbohydrate 71g	26%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 9g
Vitamin C 0mg	0%
Calcium 67mg	5%
Iron 3mg	19%
Potassium 120mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.