Crisp Crust Gluten-Free Pan Pizza
With crust that is crisp on the outside and soft and tender on the inside, this pan pizza is hearty, delicious, and gluten-free. This recipe allows you to be gluten-free and enjoy your pizza, too!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 180 g brown rice flour
- 80 g sorghum flour
- 60 g tapioca starch
- 1 tsp active yeast
- 1 tsp sea salt
- 1/2 tsp xanthan gum
- 1 1/4 cup warm water, (about 100 deg F (38C))
- 1/4 cup light olive oil
- 2 tbs light olive oil, (for greasing the pan)
- 1/3 cup tomato sauce
- 2 tbs tomato paste
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- 1
Line your pan with parchment paper and brush with 2 tbs light olive oil, being sure to brush up the sides. Set aside. (see pan notes below)
- 2
In a large bowl, combine all the dry ingredients.
- 3
Add the oil and warm water and mix well using a whisk until well combined.
- 4
Scoop the crust batter into the prepared pan and spread the batter with a spatula or spoon.
- 5
Place the pan in a draft-free location and let rise for at least 30-45 minutes (depends on how warm the room is).
- 6
While waiting for the crust to rise, combine all sauce ingredients in a bowl and stir well to mix. Set aside.
- 7
Preheat oven 450 deg F (230C).
- 8
Carefully spread the sauce on the crust, taking care to not push too hard to break the surface of the crust. (See sauce notes below)
- 9
Top with cheese and your favorite pizza toppings.
- 10
Bake for 10-12 minutes until the cheese is bubbly and golden brown.
- 11
Remove from oven and let rest for 5 minutes before slicing.