INGREDIENTS

  • 1 Tbsp dry active yeast
  • 1 1/4 cup warm water (divided)
  • 2-3 Tbsp sugar (divided)
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 Tbsp olive oil

Flour Blend

  • 1 cup (160 g) white rice flour
  • 1 cup (160 g) brown rice flour
  • 1 cup (120 g) tapioca flour
  • 3/4 tsp xanthan gum

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (176 C).
  2. In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  5. If using the whole dough to make one large pizza, spread onto a greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
  6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

NOTES

  1. To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
  2. Recipe (as originally written) yields enough for 2 small-medium pizza crusts or 1 large.
  3. You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh.
  4. If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.