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Thin and Crispy Gluten Free Pizza Crust (Corn free)

Make thin and crispy gluten free pizza crust from scratch, that is also vegan, corn free and with no egg!
Course Dinner
Cuisine Italian
Keyword base, crust, dough, gluten free, pizza, vegan
Prep Time 20 minutes
Cook Time 15 minutes
Rising time 2 hours
Total Time 2 hours 35 minutes
Servings 1 pizza (30 cm/12 inch diameter)

Equipment

  • kitchen scale
  • small bowl
  • bowl
  • spoon
  • spatula
  • parchment paper
  • Baking / Cookie sheet

Ingredients

  • 100 grams gluten free potato starch
  • 40 grams brown rice flour
  • 10 grams white rice flour (+ extra 2 tablespoons)
  • 2 teaspoons (ca. 3 grams) coarse psyllium husk
  • 60 grams water to mix with psyllium husk
  • ½ teaspoon (ca. 1 gram) xanthan gum powder
  • 1 teaspoon (ca. 3 grams) active dry yeast
  • 1 teaspoon sugar (or maple syrup or honey)
  • ½ teaspoon salt (optional)
  • 1 tablespoon extra virgin olive oil for the dough (+ 1 tablespoon for the rising)
  • 80 grams water, room temperature (for the dough)

Instructions

  • In a small bowl mix the psyllium husk with water and let sit for 5 minutes or until it will have a jelly consistency
  • in another bowl add potato starch, brown and white rice flour, xanthan gum powder, sugar (if using maple syrup, add it with the liquids in the next step) and yeast. Mix well
  • add water
  • add 1 tablespoon of olive oil and the psyllium husk mixture
  • with a spoon thoroughly mix all the ingredients for 2-3 minutes, making sure all the dry ingredients are incorporated and there are no clumps in the mixture. If clumps form, press on them with the spoon to dissolve them and mix the batter again
  • add salt, if using, and mix well
  • you should get a very soft dough (not liquid, not runny)
  • using a spatula, press the dough from the outer edges to the centre to make it more compact
  • drizzle with a tablespoon of olive oil, making sure it also goes under the dough
  • cover with cling film and a towel and let rise at room temperature for 2 hours, until the dough doubles in size
  • place a baking sheet or a cookie sheet at the bottom of the oven (not on the lower rack, but directly on the oven surface) and pre-heat the oven at 230°C / 445 F for at least 30 minutes
  • place a square of parchment paper on a worktop and dust it with white rice flour
  • move the dough on the floured parchment paper: the dough should be soft and a bit sticky
  • dust the dough with a teaspoon of white rice flour and lightly press the dough together
  • also use a spatula to "collect" the dough from the outside and lightly pushing it towards the inside
  • add a bit more white rice flour and proceed to lightly kneeding the dough until it holds a round shape and is not sticky (don't overdo with the rice flour or the dough might become too "dry")
  • always working on the floured piece of parchment paper, lightly and carefully press the dough with your fingers, starting from the center towards the outer edge
  • keep going until you have a 30 cm/12 inch diameter disk
  • a few moments before baking, cover the crust base with your favorite pizza sauce, leaving out 1 cm / half inch at the edges
  • top with your favorite ingredients and lightly brush the edges with olive oil
  • using a mitten, remove the baking/cookie sheet from the oven
  • without removing it from the parchment paper, carefully slide the pizza on the baking sheet and place it back at the bottom of the oven
  • let bake for 12 minutes: the bottom of the dough and the crust edge should get lightly golden
  • move the baking sheet with the pizza on the middle rack in the oven and let cook for another 2-3 minutes, or until the pizza crust has a nice golden/browned color and the toppings are nicely baked (and cheese is melted, if using)
  • plate and enjoy right out of the oven!

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