Description
A gluten-free pizza crust that’s thin, chewy, and full of authentic Italian flavor. Perfect for those avoiding wheat without giving up on taste.
Ingredients
Scale
- 1 cup superfine brown rice flour
- 1/2 cup tapioca starch
- 1/4 cup sorghum flour
- 1 tsp sea salt
- 1 tbsp ground psyllium husk or 1 tsp xanthan gum
- 1 packet active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 tbsp olive oil (plus more for drizzling)
- 1/2 cup tomato sauce (San Marzano preferred)
- 1/2 cup fresh mozzarella or dairy-free alternative
- Fresh basil leaves
- Optional: roasted vegetables, mushrooms, arugula, prosciutto
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, activate yeast with warm water and sugar; let sit for 5–10 minutes.
- In a large bowl, mix brown rice flour, tapioca starch, sorghum flour, salt, and psyllium husk.
- Pour in yeast mixture and olive oil; stir until a sticky batter forms.
- Let dough rest for 30 minutes in a warm place.
- Spread dough onto parchment with the back of a spoon to form a circle or rectangle.
- Drizzle with olive oil and parbake for 10 minutes.
- Remove crust, add tomato sauce and toppings, then bake another 10–12 minutes until golden and crisp.
- Top with basil or arugula, and serve immediately.
Notes
Parbake the crust first to avoid sogginess. Use high-quality flours and olive oil for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg