I've been making gluten free pizza for at least 15 years, with varying degrees of success. I have finally found a crust recipe that is simple and good. It makes a thin, crunchy crust, but with some softness too. If that's your thing then give it a try:
1 tablespoon cornmeal -- optional
1/2 cup rice flower
1/2 cup tapioca starch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
Spray bottle of olive oil
*Put stone in oven and preheat to 450F
Grease pizza pan. Sprinkle with cornmeal if desired. The cornmeal will give it a bit more crunch and can help it release.
*Mix all dry ingredients. Add water, quickly stir together, and scoop out onto pan. It is important to work quickly because the baking powder is active.
*Spray a square of plastic wrap with oil. Use the plastic to shape the dough onto the pan. So put the plastic on top of the lump of dough and press it out with your hands. I make a little rim around the edge.
*Put the pan on the stone and cook for 7 to 10 minutes. When the crust is mostly cooked, it will shake loose from the pan, but a spatula might be necessary.
*Remove crust from oven and add sauce and toppings. Use a peel to put the crust back on the stone. Cook until cheese is melted and serve immediately. The texture degrades quickly.
You can cook the crust a little less and it will be softer (similar texture to New York style pizza places that serve under cooked crust) or you can cook it more and it will be crunchier (like rice crackers). The tapioca starch gives it a bit of the flavor of an ice cream cone. You could probably substitute some other type of starch for a different flavor. You could probably also proof yeast into the water if you wanted that flavor.
My pan is a heavy aluminum pan, and slightly warped. If you use a thin pan and if it's flat, then it will probably cook a lot faster. You can test it by poking it with a spatula. If it comes up off the pan then then it's ready to remove.
I tried this crust several times just using the peel as normal, but it doesn't hold together well enough, so I got the idea of precooking it on the pan and that works really well. I'd include a picture, but it just looks like a pizza with a white crust.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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