Am I ever excited about this recipe! I’ve made a lot of pizza crusts since going gluten free, and nothing has been quite right. Sure, everything served the purpose of transporting cheese, sauce, and a few toppings into my mouth, but pizza is more than toppings. The crust is just as important.
-> As I typed this in the dining room, my dad walked into the kitchen and took a huge bite from a slice of the pizza off the cutting board. After chewing for a second, with a curious look on his face, he asked, “Is this gluten free?” When I answered yes, he said you can’t even tell. That’s coming from a die-hard gluten lover.
It holds up so well, without being hard or crunchy. There’s actually some resistance and chew when you take a bite… something I’ve missed in all the other gluten free recipes I’ve tried.
In searching for the perfect recipe I set the bar pretty high. Besides the textural requirements, I also wanted a crust that didn’t depend on gums (xanthan, guar, etc.) as I try to avoid those and only use them when absolutely necessary. I didn’t believe it was unreasonable to think that I could find a crust without them. Indeed, this crust uses a flaxseed “slurry” instead.
1½ teaspoon flaxseed meal
63 grams millet flour
62 grams cornstarch
62 grams tapioca starch
40 grams sweet rice flour
22 grams brown rice flour
¾ teaspoon sea salt
1 tablespoon butter, cut into cubes
2 teaspoons yeast
¼-½ cup warm water (this will depend on your flours and the weather… I’ve been using ½ cup plus 1 tablespoon)
1 tablespoon olive oil
Whisk the flaxseed meal with 1 tablespoon of boiling water in a small bowl. After a minute or so, it will be very thick and gloopy. Set aside.
In a mixing bowl, whisk together the flours and salt. Cut in the butter until evenly distributed and broken into small particles.
In a small bowl, combine the yeast with ¼ cup of the warm water. Stir to combine, then let it sit for a few minutes until the yeast starts to get foamy. Mix in the olive oil, then mix the entire thing into the flour blend. I like to use a fork to mix it.
At this point, the dough will probably look very crumbly. Add some of the remaining water a couple of tablespoons at a time until the the flours are fully hydrated. The dough will be soft, supple, and slightly sticky. For your reference, here’s a photo of how mine looks when it’s done:
Cover the bowl with plastic wrap and let the dough rise in a warm place for one hour.
Preheat your oven to 500 degrees, and position a rack in the upper third of the oven. Cut two equal squares of parchment paper and lay them next to each other on the counter. Turn the dough out onto one of the squares and place the second square on top of the dough.
Roll the dough out into a 10½-inch circle. Peel the top layer of parchment off and discard. (If the dough is sticking to the paper, use a spatula to assist. Using your fingers, roll the edges of the crust in about ¼-inch all around. This helps make it nice and thick for dipping.
Brush the top of the dough with a layer of olive oil. Set the whole thing (parchment paper and crust) onto a baking sheet and place in the oven. Bake for about 10 minutes, until the edges just start to turn golden.
Remove the crust from the oven, top with whatever you desire, then return it to the oven. Bake for about 5 minutes more, then broil the top until the cheese is melted and golden.
Makes one 10-inch pizza.