Tried and True Gluten-Free Pizza Crust recipe

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Ingredients

2 teaspoons vegetable oil
¾ cup gluten-free all-purpose baking flour
¾ cup cornstarch
⅔ cup lukewarm water
2 tablespoons nonfat dry milk powder
1 (.25 ounce) package active dry yeast
1 ½ teaspoons cider vinegar
1 teaspoon salt
1 teaspoon unflavored gelatin powder
½ teaspoon agave nectar

Nutrition Info

219.9 calories
carbohydrate: 43.9 g
cholesterol: 0.7 mg
fat: 3.2 g
fiber: 3.2 g
protein: 5.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 606.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil, grease with vegetable oil.

  2. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment, mix on medium speed until combined and dough is very runny, about 3 minutes.

  3. Spread dough over lined pizza pan with wet fingers.

  4. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven, flip it on the pizza pan. Remove aluminum foil.

Recipe Yield

1 12-inch pizza crust

Recipe Note

After going gluten free, I was craving pizza and couldn't find a crust that tasted good. This one tastes great! It's the result of many experiments. Even my 6-year-old daughter who usually won't touch gluten-free foods, asks me to make it.

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