Today’s Recipe: Gluten-free Yeast Pizza Crust

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GLUTEN-FREE YEAST PIZZA CRUST

PREP TIME: 15 MINUTES, PLUS 1 1/2 HOURS RISING TIME
COOK TIME: 25-32 MINUTES
MAKES: ONE 12” PIZZA

1 1/2 cups warm water
3 T olive oil, divided
1 package active dry yeast (about 2 1/4 t)
1 t honey
2/3 cup white rice flour, plus more for dusting
2/3 cup brown rice flour
1/2 cup tapioca flour
1/4 cup potato flour
1/4 cup polenta
4 t psyllium husk powder (we used Mountain Rose Herbs organic psyllium husk powder)
1 t salt

1. In a small bowl, combine water (water shouldn’t feel hot on the back of your wrist), 2 T olive oil, yeast, and honey; set aside.
2. In a medium bowl. Combine white rice flour, brown rice flour, tapioca flour, potato flour, polenta, psyllium husk powder, and salt.
3. Add yeast mixture to flour mixture and stir just until dough forms. Place dough in a medium bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours, or until visibly risen.
4. Preheat oven to 400°F. Generously butter a 12” pizza pan and dust with rice flour; set aside.
5. Transfer dough to prepared pizza pan, dust with rice flour, and press to flatten and form a crust.
6. Brush crust with remaining 1 T olive oil, and if needed, smooth out any cracks. Bake crust for 10-12 minutes, until the crust is cooked in the center.
7. Remove from oven, add sauce, toppings, and cheese of your choice (we used 3/4 cup pizza sauce, 2 1/2 cups mozzarella cheese, one drained 15-oz can of pineapple rings, and 1/2 cup cooked and crumbled bacon (about 6 ozs). Bake at 400°F until cheese is melted and bubbling (roughly 15-20 minutes, depending on toppings).

Gather ingredients.

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Add 2 T olive oil to 1 1/2 cups warm water (water shouldn’t feel hot on the back of your wrist).

gf-pizza_7377 Add 1 package active dry yeast (about 2 1/4 t).

gf-pizza_7384 Add 1 t honey.

gf-pizza_7389 Whisk to combine.

gf-pizza_7393 Add 2/3 cup white rice flour to a medium bowl.

gf-pizza_7401 Add 2/3 cup brown rice flour.

gf-pizza_7405 Add 1/2 cup tapioca flour.

gf-pizza_7410 Add 1/4 cup potato flour.

gf-pizza_7419 Add 1/4 cup polenta.

gf-pizza_7422 Add 4 t psyllium husk powder (we used Mountain Rose Herbs organic psyllium husk powder).

gf-pizza_7427 Add 1 t salt.

gf-pizza_7433 Stir to combine.

gf-pizza_7437 Add yeast mixture to flour mixture and stir just until dough forms.

gf-pizza_7444 Place dough in a medium bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours, or until visibly risen. Preheat oven to 400°F. Generously butter a 12” pizza pan and dust with rice flour; set aside.

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Transfer dough to prepared pizza pan, dust with rice flour, and press to flatten and form a crust.

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Brush crust with remaining 1 T olive oil, and if needed, smooth out any cracks. Bake crust for 10-12 minutes, until the crust is cooked in the center.

gf-pizza_7467Remove from oven, add sauce, toppings, and cheese of your choice (we used 3/4 cup pizza sauce, 2 1/2 cups mozzarella cheese, one drained 15 oz can of pineapple rings, and 1/2 cup cooked and crumbled bacon (about 6 ozs). Bake at 400°F until cheese is melted and bubbling (roughly 15-20 minutes, depending on toppings).

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Leave a comment 5 Comments

  1. Winnie Nielsen says:

    This pizza crust looks more like a regular flour one. My daughter, who is gluten free, brought home a new cook book and we made up several types of recipes using gluten free flours. The combo we used the most was almond flour with potato starch and tapioca starch. The items turned out good but the bread was a bit crumbly. What I like about the looks of this crust is that it seems like it would stay together better and not get so crumbly.

  2. Jody says:

    Is there any thing I can sub the polenta for? I can’t eat cor n products….

    • MaryJane says:

      Here’s what my DIL, Ashley (MaryJanesFarm food guru), had to say:
      Hi Jody, since we didn’t test this recipe without polenta, I can’t recommend a substitution with complete confidence. I do have a couple suggestions. The polenta could simply be omitted, but you may find that the dough needs a little less water. It will also change the final texture of the crust (the polenta adds a little chew and creaminess to the dough). My other suggestion is to substitute millet grits for the polenta if they’re tolerated.

  3. Jen says:

    I would like to know where I can get a pizza pan like that. I have been searching for one for ages.

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