Crisp on the outside? Check. Satisfying chew on the inside? Yup. Holds up to lots of toppings? You betcha. Can you eat it one-handed? Yes, indeed. On the table in under an hour and a half? Absolutely. Yeasty, dough-like taste and texture? Double check. It may not look like much in the picture, but try it and taste it! I think you’ll agree, your quest for the perfect gluten-free pizza crust is complete.
After a trip to a pizza place (where I was not able to enjoy the pizza), I became a woman on a mission – to create a pizza crust which was allergy-friendly while satisfying my discriminating pizza palate and raging pizza craving. No small task honestly. And I’m pleased to say this one is a true winner. When we ate it the other night, the discussion at the table included the words – “so delicious,” “please make this again,” and “I sure hope you’re going to share this one on your blog.” So here it is.
No need to drag out the mixer or fancy dough hooks, no bread maker or any other fancy equipment. Mix up almost everything in a single bowl. Let it rest for an hour while you prepare your toppings (or do something else), add a final ingredient, knead the dough a few times, let it sit for 10 minutes while you stage your other ingredients, assemble, bake, and eat. Done. Homemade gluten-free pizza on the table and in your mouth in less than 90 minutes from start to finish.
I called this recipe a pizza crust, though it’s so much more than that! This dough can be used to make all manner of pizzas, flatbreads, calzones, and most likely other tasty goodies as well. Let your imagination run wild!
We made flatbreads topped with pesto, my No-Heat Italian Sausage Crumbles, caramelized onions and garlic cloves, black olives, and a sprinkle of oregano on top. We’ll be coming back to this one again and again!
Perfect Gluten-Free Pizza Crust
- 3 cups cassava flour plus extra to form dough
- 1 cup arrowroot flour
- 1 tsp garlic powder
- 6 Tbsp olive oil
- 1 tsp salt
- 2-1/4 cup water (105-110 degrees Fahrenheit)
- 2 package yeast
- 2 tsp sugar or honey
- 1 Tbsp gelatin
- 3 Tbsp hot water
- In a large mixing bowl, add 3.5 cups cassava, arrowroot, garlic powder, and salt. Whisk to combine. Then add in olive oil and whisk again until evenly distributed and crumbly in texture.
- In a glass bowl or liquid measuring cup with the 105-110 degree water, add sugar/honey and yeast and allow to sit for a few minutes until bubbling. When yeast is proofed, add water and yeast mixture to flour mixture and form dough ball with hands. Knead a handful of times, just to make sure it's evenly mixed. Cover with plastic wrap and let sit in a warm area of your kitchen for 1 hour.
- In a small cup, add gelatin and hot water. Immediately, mix to combine, ensuring no lumps. Then, as quickly as possible, pour liquid gelatin into bowl with dough. Using hands, incorporate gelatin into dough. Adding 1/4 cup cassava flour at a time, knead a handful of times again until dough is not sticky (I added 3/4 cup cassava).
- Preheat oven to 500 degrees Fahrenheit. Divide dough into eight evenly sized pieces. Using a rolling pin on a floured surface, roll out dough into a round disk of your desired thickness. Place on a pizza pan and bake for about 10 minutes or until lightly browning.