I have many family members that eat gluten free, and they tell me the thing they miss most is pizza! Well, I love to tinker with recipes, so I decided to created a gluten free pizza crust recipe that is just like a traditional thin Italian pizza!
When I was researching for this recipe, I saw that most recipe developers were using a gluten free all purpose flour mix. Most mixes are slightly different, so if you didn’t use the same brand as the recipe developer, you might not get the same results.
This recipe was developed without a gluten free all purpose flour mix so that everyone will achieve the same results without getting a specific brand. I also wanted to use whole ingredients as much as possible to keep this pizza on the healthy side.
I chose gluten free oat flour for this recipe because it is much lower in calories and carbs than other gluten free flours. I read that oats are still problematic for some with gluten intolerance. If that’s the case for you, try brown rice flour.
Tips and tricks for this gluten free pizza crust recipe:
- Mashed potatoes help to bind the crust ingredients together. If you want to use leftover mashed potatoes, you will need about 3/4 cup. Be aware, most leftover mashed potatoes will include milk/butter which will increase the fat and calories of this pizza.
- This is the gluten free oat flour
I used to make this pizza, and help keep the calories in check! Brown rice flour can also be used, but is much higher in calories.
- I usually cook pizza on a pizza stone, but found that it made this crust burn! Simply a pizza pan
or baking sheet will do for this recipe.
- Yeast adds a very traditional crust flavor, therefore I highly recommend using it.
- I tried this with a flax egg to make it vegan as well. The flax egg tasted good, but produced a floppy, not crispy, crust. FYI.
I used to make this pizza, and help keep the calories in check! Brown rice flour can also be used, but is much higher in calories.
or baking sheet will do for this recipe.- 6 oz russet potato (medium large size)
- ¾ cup gluten free certified oat flour or brown rice flour
- ½ cup tapioca flour or starch
- 2¼ tsp rapid rise yeast (1 packet)
- 1 tsp sugar
- ¼ tsp salt
- 2 TBS room temperature water
- 1 large egg
- 1 tsp olive oil
- Parchment paper, for rolling
- ½ cup pizza sauce
- 1½ cups cheese
- Other desired toppings
- Peel the potato and chop into ½ inch pieces. Place the potato pieces into a small pot and cover with water. Bring to a simmer on the stove and cook uncovered until all the water has evaporated and the potato is tender enough to mash easily. Add more water during cooking if necessary.
- Meanwhile whisk together oat and tapioca flours, yeast, sugar, and salt.
- When potato is cooked, mix in 1 TBS room temperature water and spoon all the potato into a pile in the pot. Insert a thermometer and let cool to 130 F.
- Mix the flour mixture in with the hot mashed potatoes. Add egg and remaining 1 TBS water and stir until well combined. Form into a ball and roll in olive oil to coat the ball and prevent it from drying out while rising.
- Preheat the oven to 425 F.
- Place the dough on top of the oven (or other warm place for rising) for 15-20 minutes, or until visibly larger (see photos).
- Place the dough onto a sheet of parchment paper. Top with another sheet and roll it out into a 12 inch circle about ⅛-1/4 inch thick. I find a rolling pin easier than pressing it out by hand.
- Form a crust on the edge by folding in ½ inch of dough and working the dough together with your fingers for a smooth even crust. If you don't make the thick outer crust, the edges will burn.
- Pierce the dough with a fork a few time to avoid large bubbles. Transfer the crust and bottom sheet of parchment paper to a baking sheet or pizza sheet and bake in the preheated oven for 25 minutes or until golden brown.
- Remove from oven and turn on the broiler to high.
- Top the crust with pizza sauce, cheese, and any other desired toppings. Place under the broiler for 1-2 minutes, or until the cheese is just starting to brown.
- Slice and serve.
Recipe adapted from the Food Network.
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