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Pizza Crust, Gluten and Rice-Free
Rate Pizza Crust, Gluten and Rice-Free
Avg. rating 5 from 5 votes.
Recipe Created By: Devyani
1 pkg yeast (optional)
3/4 cup room temperature dairy-free milk substitute
1/2 cup potato starch or arrowroot
3/4 cup cornstarch
1 Tbsp xanthan gum
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup shortening
Preheat oven to 375 °F.
In a small bowl, combine yeast and milk. Stir to dissolve yeast and set aside.
In a medium bowl, combine all dry ingredients and shortening.
To dry ingredients, slowly add milk and yeast mixture. Add more milk if necessary to get a thick, wet and pasty dough. It's a soft dough and you need to spray your hands with nonstick spray or keep them damp while patting out the dough.
Roll/pat out the dough on a lightly greased pizza pan or baking tin. For a thick crust pat out to 1/4-inch thickness and for thin crust to 1/8-inch thickness. Top as desired.
Bake 15-25 minutes until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.
Adapted from The Gluten Free Kitchen by Roben Ryberg.
We have used the rapid rising type of yeast the last few times and it is even better than when we used the regular yeast.
The pizza recipe can be made without yeast. Just omit the yeast and add the milk at the end of the mixing process.
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Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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