8/10/2019 Gluten-Free Pizza Crust: King Arthur Flour

http://slidepdf.com/reader/full/gluten-free-pizza-crust-king-arthur-flour 1/4

11/29/14 5:luten-Free Pizza Crust: King Arthur Flour

Page ttp://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

 gluten-free pizza crust 

(90) rate this recipe »

GLUTEN FREE

Hands-on time: 15 mins. to 20 mins.

Baking time: 8 mins. to 12 mins.

Total time: 1 hrs 5 mins. to 1 hrs 15 mins.Yield: one 9" to 12" pizza

INGREDIENTS

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*2 tablespoons buttermilk powder or nonfat dry milk powder1 tablespoon sugar or honey1 teaspoon baking powder3/4 teaspoon salt1 teaspoon xanthan gum1 1/2 teaspoons instant yeast

1 cup warm water2 tablespoons olive oil (for dough)2 tablespoons olive oil (for pan)*See recipe for this blend below.

DIRECTIONS

1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until

thoroughly blended.

2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few

lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and

sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a

stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.

4) Cover the bowl, and let the dough rest for 30 minutes or so.

5) Preheat the oven to 425°F.

6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl

onto the puddle of oil.

8/10/2019 Gluten-Free Pizza Crust: King Arthur Flour

http://slidepdf.com/reader/full/gluten-free-pizza-crust-king-arthur-flour 2/4

11/29/14 5:luten-Free Pizza Crust: King Arthur Flour

Page ttp://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.

8) Let the dough rest, uncovered, for 15 minutes.

9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.

10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes

depending on the toppings you've chosen.

11) Remove from the oven, and serve warm.

Yield: one 12" to 14" pizza.

*Make your own blend

Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that

reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats,

keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes

better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1

cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour

for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

11/18/2014

Jen from Delmar, NYThis is my go-to recipe for pizza but my daughter has been begging for calzones so I thought I would try it. It was a littletricky, but in the end was a success and she and I were both excited to eat something we had been missing. I made therecipe as instructed but placed a piece of foil-lined parchment paper on the baking stone and oiled that. I put toppings, firsta bit of parmesan to maybe seal the crust a bit, then a mix of ricotta, mozzarella, garlic powder, pepperoni and ham on halfof the crust then folded the parchment over and pressed the edges together. It was key to oil the parchment well and keephands very wet and there were a few breaks in the crust but I was able to seal them together by pushing dough over them.I sprinkled a bit of parmesan on the top and baked until brown. So, so delicious.

11/15/2014April from Phoenix ArizonaJust made this pizza two weeks ago and loved it. About to make it today again. Easy to use, tastes great, easy recipe.

11/04/2014

Chris from Groton, MAI made it without the xanthan gum, and it came out just fine. My husband, who has a wheat intolerance issues, ate theentire pizza and remarked that it was extremely tasty.

11/02/2014

Jennifer from WIExcellent results. I didn't have the powdered buttermilk and subbed tapioca flour and it worked just fine.

11/01/2014

NC Baker from KAF CommunityFirst attempt at making GF pizza crust (my usual recipe is one of the regular KAF recipes that my family loves!), and it was

definitely a success! I only added one tablespoon of KAF Pizza Dough Flavor as I always do with my KAF pizza dough, butI was afraid of adding the 2 tsps of KAF's Pizza Seasoning I usually use as I didn't want to throw off proportions, but nexttime I'll add that too. delicious!

11/01/2014

Jennifer from WIExcellent results. I didn't have the powdered buttermilk and subbed tapioca flour and it worked just fine.

10/28/2014

Vic from IdahoBest gluten free pizza crust ever. Hands down! I have tried many - in restaurants, and made from scratch. This one does

 justice to the yummy toppings it is paired with. Dare I say that it is better than traditional crusts made with gluten? Mykiddos couldn't tell the difference when we compared it side by side with our favorite homemade (gluten full) crust.

8/10/2019 Gluten-Free Pizza Crust: King Arthur Flour

http://slidepdf.com/reader/full/gluten-free-pizza-crust-king-arthur-flour 3/4

11/29/14 5:luten-Free Pizza Crust: King Arthur Flour

Page ttp://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

 EDUCATION & COMMUNITY 

Our Blog: FlourishBaker's HotlineBaking Education CenterBake For GoodBake TruckOnline Community

ONLINE BAKING 

 RESOURCES Measuring flourMeasuring basicsTips & techniquesTools & pansHigh-altitude bakingGlossary

 INGREDIENT GUIDES 

Ingredients weight chartGrainsLeavenersPie thickenersSolid and liquid fatsSweetenersYeast

10/03/2014

Patty fromRecently diagnosed with a wheat allergy, I was most sad about the possibility of not eating pizza. I gave this a try, but onlyhad Cup4Cup flour blend on hand. With the help of KAF's own Barbara A, via live chat, we decided that the best thing todo was omit the xantham gum. While the process was time consuming, it was easy, and the results were worth it. Even mywheat-eating husband said it was good. I formed my dough into a 12 inch round on a lightly oiled sheet of parchmentpaper, and baked it on my pizza stone. Thanks for helping me to keep one of my favorite foods on the menu!

08/18/2014

Coco from Victoria

After suffering through years of horrid crumbly, bitter, beany, eggy crusts, this is STELLAR and my life has new meaning. Ididn't have any problems with it sticking to the pan, but my intuition kicked in and I sprinkled about 1/2 TSP of cornmeal onthe pan, an old pizzamaker's trick.

06/28/2014

Tanya from VirginiaExcellent tasting dough. I added a Tbsp of Adobo (garlic salt condiment) to the crust for flavor. I also sprinkled the doughwith parmesan right before pre-cooking the crust. I think next time I will cut the dough in half and cook 2 thinner crustpizzas. I used parchment, lightly oiled, and cooked it on a 13" round cooking stone. I also dipped my fingers in water tohelp spread. The only downside is that is takes forever to make!

8/10/2019 Gluten-Free Pizza Crust: King Arthur Flour

http://slidepdf.com/reader/full/gluten-free-pizza-crust-king-arthur-flour 4/4

11/29/14 5:luten-Free Pizza Crust: King Arthur Flour

Page ttp://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

EMAIL SAVINGS + UPDATES

FEATURED TODAY 

Pumpkin » What I'm Baking » Free shipping appliances »