Oh I love pizza! I could eat pizza every night…there are so many variations! It’s comforting, delicious,
flavorful – can anyone really resist pizza? The thing about gluten-free pizza crust is that sometimes it’s just downright not so good. It can taste a little phoney and then you feel gypped – you want the real stuff, but you can’t – so you want something as close to the real stuff as possible or even better! You’ve just got to experiment to figure it out – c’est la vie when you’re living gluten-free.
I find that the blend of rice flour and tapioca flour can work well together and accomplish a mighty fine dough – so I’ve included them in this recipe. Try a few variations and find the one that tastes the nearest to that good ol’ pizza from that place around the block that you’ve been smelling on your way home from work and dreaming of in the midnight hours.
Gluten-Free Pizza Crust
1/3 cup Tapioca Flour
3/4 cup Rice Flour
1 teaspoon Xanthan Gum
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup almond milk or rice milk
2 large eggs
2 tablespoons olive oil
Preheat oven to 400 F. Beat the eggs, oil and milk well – Mix dry ingredients on the side and add in – blending until smooth. Spread onto a greased pizza pan (or baking pan) with a flat spoon in a 12 inch circle – flattening the middle out a bit more, so you have a crust forming. Bake in the oven for 15 minutes. Remove and spread your sauce: tomato paste, olive oil or pesto and add your choice of toppings. Bake once more for 15 minutes. Makes 6 slices of pizza, or two personal pizzas (as shown in picture).
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights) – She loves writing and shares her three core values with her readers – love life, live well, share the beauty. Let’s dance, shall we?