Gluten-Free Pizza Crust or Flatbread

Best Cheese Pizza - Pizza

This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 20 mins

Total: 1hr

Servings: 1

Yield: 1 large crust

Gluten-Free Pizza Crust or Flatbread

Ingredients

1 cup very warm water

½ teaspoon white sugar

2 teaspoons yeast

2 cups gluten-free flour blend

½ cup rice flour

1 tablespoon Italian seasoning

1 teaspoon xanthan gum

1 teaspoon unflavored gelatin powder

½ teaspoon salt

3 tablespoons apple cider vinegar

3 tablespoons olive oil

Vegetarian Cauliflower Pizza

Pizza

Directions

Step 1

Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam about 10 minutes.

Step 2

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 3

Combine gluten-free flour rice flour Italian seasoning xanthan gum gelatin and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet sticky dough forms about 6 minutes.

Step 4

Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest about 10 minutes.

Step 5

Bake in the preheated oven until dough puffs up 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through about 20 minutes.

Nutritional Information

Gluten-Free Pizza Crust or Flatbread

Servings Per Recipe:1

Calories: 1631.5

% Daily Value *

Protein: 37.5g 75%

Carbohydrates: 276.9g 89%

Dietary Fiber: 38.4g 154%

Sugars: 11.4g

Fat: 51.5g 79%

Saturated Fat: 6.1g 30%

Vitamin A Iu: 310.7IU 6%

Niacin Equivalents: 7.1mg 55%

Vitamin B6: 0.5mg 33%

Vitamin C: 2.7mg 5%

Folate: 203.4mcg 51%

Calcium: 266.1mg 27%

Iron: 4.1mg 23%

Magnesium: 50.6mg 18%

Potassium: 301.2mg 8%

Sodium: 1305.6mg 52%

Thiamin: 0.3mg 30%

Calories From Fat: 463.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.