Whether you’re gluten free or not, this gluten free pizza crust is sure to be a favorite. It’s naturally vegan, easy to make, perfectly chewy with a crispy crust.
- 1 cup white rice flour (spoon and leveled)
- 2/3 cup tapioca flour (spoon and leveled)
- 1/3 cup corn starch (spoon and leveled)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp psyllium husk powder
- 1 packet instant/quick rise yeast
- 3/4 cup warm water
- 1 tsp apple cider vinegar
- 1 tbsp honey or sugar
- 1 tbsp olive oil
- Combine the yeast, warm water and sugar/honey in a bowl. Y0u want the water to be WARM but not hot because it will kill the yeast. About 105-110 degrees Fahrenheit is ideal.
- Stir and let sit.
- Combine the rice flour, tapioca corn starch, baking powder, salt, psyllium husk powder and garlic powder in a large mixing bowl.
- Pour in the water/yeast mixture, oil and apple cider vinegar.
- Use a wooden spoon to mix until combined.
- Transfer to a clean surface and need with your hands for 90 seconds. I suggest setting a timer because if you knead for too long it can make the dough gummy, but too little and it won’t rise properly.
- Transfer back to the bowl, cover with plastic wrap and let sit in a warm and dark environment for 90 minutes to 2 hours. If it’s a cold day, preheat the oven to 110 Fahrenheit, turn it off and then the dough sit in the off oven. Otherwise, in a regular off oven or the warming drawer below the oven is perfect.
- After about 90 minutes, the dough should roughly double in size.
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the dough to a piece of parchment paper and roll into about 1/4-1/2 inch thick, creating a slight lip with the edge of the crust if desired.
- Brush lightly with olive oil and bake for 5 minutes once the oven has heated.
- Remove from the oven, add sauce and desired toppings and bake for an additional 10-15 minutes.
- Remove from the oven, slice and serve warm.
It’s important to use instant or quick rise yeast for this recipe. Regular yeast will work, but it won’t yield quite as fluffy of a texture since it needs to prove for longer compared to instant.
I do not recommend making any flour substitutions with this recipe. I have tested with brown rice flour, and other starches, and it often turns out gummy. This blend turns out perfectly every time so keep it as is for best results!
Be sure to spoon and level all of the flours. Do not scoop right from the bag. The measurements need to be pretty exact to avoid a gummy or dry crust.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 2.9g
- Fat: 2.8g
- Carbohydrates: 36g
- Fiber: 1.9g
- Protein: 2.1g
Keywords: gluten free pizza crust, vegan pizza crust, gluten free vegan pizza