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Nutrition Facts

Serving Size 1 15inch pizza 353g

Recipe makes 1 15inch pizza)

The following items or measurements are not included below:

gluten-free flour

bean flour

1/4 cup tapioca starch

xanthan gum

Calories 312
Calories from Fat 108 (34%)
Amount Per Serving %DV
Total Fat 12.1g 18%
Saturated Fat 2.5g 12%
Monounsaturated Fat 4.0g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 211mg 70%
Sodium 1788mg 74%
Potassium 208mg 5%
Total Carbohydrate 42.3g 14%
Dietary Fiber 1.8g 7%
Sugars 8.8g
Protein 9.1g 18%

how is this calculated?

Gluten Free Pizza Crust

Recipe #74141 | 40 min | 15 min prep | add private note
(7) RATE IT NOW Print Recipe

By: paulamonster
Oct 28, 2003

You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)

1 15inch pizza (change servings and units)

Ingredients

Bean Flour Mix

Directions

  1. 1
    Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
  2. 2
    Preheat oven to 425 degrees.
  3. 3
    In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
  4. 4
    Set aside.
  5. 5
    In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
  6. 6
    Measure the water and add the rest of the sugar to it.
  7. 7
    Drop in the yeast to dissolve.
  8. 8
    Beat the egg-oil mix slightly, adding the yeast water.
  9. 9
    Beat in half the flour.
  10. 10
    Stir in the remaining flour and beat until smooth.
  11. 11
    Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
  12. 12
    Spread on your pizza sauce and add the toppings.
  13. 13
    Bake for 25 to 30 minutes.

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Featured Reviews for This Recipe

From: Chef #629158

On Jan 26, 2008

I don't know why this didn't work for me. It was the worst g-f pizza i have made yet. I was looking for a crispy crust, not gummy. What i got were slabs of chewy, gummy stuff that didn't taste apatizing. Maybe it was because my yeast was stale.

0 people found this review helpful

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    • From: JAD40

    On Jan 22, 2007

    This recipe is very good for a 'thin and crispy' pizza base. For a more doughy base try Chewy Gluten-Free Pizza Crust. For the yeast I put in 2 1/4 teasps. For metric cookers, I turned the FF oven to 200C and cooked the pizza base for 10 mins before adding the topping. I also added the liquid mixture to the flour mixture, instead of the other way around. It seemed to combine more easily this way. Altogether, a hit with ALL the family.

    0 people found this review helpful

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    • From: LeanneHock

    On May 28, 2004

    Thank you Paula for sharing this wonderful recipe. I just made it for my picky GFCF 3 year old and she, and the rest of the family, loved it. I used white rice flour for the gluten-free flour, and garbanzo for the bean flour. Next time I'm going to try baking it a bit before adding the toppings.

    4 people found this review helpful

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    • From: Chef Marie in Portland

    On Oct 20, 2007

    this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour and the 1/4 cup tapioca starch for potato starch and let the yeast/sugar water combo set for about 5-7 minutes, you'll get a thicker, more pliable crust that i was able to mold the edges of into a lovely deep dish style crust.

    1 person found this review helpful

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    • Read all 7 reviews

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