Bake these Gluten-Free Pizza Crusts ahead of time and they’ll be all ready for toppings and a second baking for an easy homemade dinner. They’re also delicious on the grill. The recipe makes about ten 6″ diameter individual pizzas or two 14″ pizzas.
Ingredients:
- ½ C milk
- 3 t yeast (an individual packet will work fine)
- 1 t sugar
- 1 ½ C warm water
- 1 egg, beaten
- 1/4 C oil
- 1 ½ C white or brown rice flour
- 1 C potato starch
- ½ C tapioca flour
- 1 t xanthan gum
- 1 t salt
- Sauce, toppings, and cheese
Directions
Proof yeast by putting it and the 1 t sugar in warm water (about 110 degrees) for 5 – 7 minutes. Yeast will dissolve and foam up.
Warm milk in the microwave or on your stovetop until bubbles form on the edges and steam rises. Typically, this takes 30 – 40 seconds in the microwave. Set aside.
While your yeast is proofing, whisk together all dry ingredients in a separate bowl.
Cover two baking sheets with foil. Lightly grease both foil covered sheets.
Mix milk, proofed yeast, egg, and oil in a large bowl. Add all dry ingredients and mix on medium speed until thoroughly combined. The dough will thicken as you mix.
Spoon dough onto the greased foil-covered pans. Use a spatula to smooth them into about ten individual pizzas or two large pizzas. Your pizzas should be about ½” thick.
Let the dough rise for about 45 minutes in a warm, draft free place.
Preheat oven to 400.
Bake pizza crusts for 18 – 20 minutes.
Final Baking
Add your favorite sauce and toppings to the pizzas. Bake in a 400 degree oven or grill over a medium low flame for 8 – 10 minutes.
If not grilling immediately, allow your Gluten-Free Pizza Crusts to cool and then store in a sealed container or bag. You can also freeze these with parchment paper between the crusts. Just thaw them completely before baking or grilling.
Enjoy!
Other yeast bread recipes you might like: