Plain Pizza Crust

Updated February 23, 2016

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Cookbook

125 Best Gluten-Free Recipes

Published by Robert Rose

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This image courtesy of Joseph DeLeo

For a traditional pizza crust, try this recipe.

This recipe can be easily doubled to make two pizza crusts. Partially bake both, top one to bake and eat. Freeze the other to use later.

Warming the finished pizza for 5 minutes in the oven results in a very crisp crust.

Use as much sweet rice flour as you need to handle the dough. It is tasteless in the baked crust. You need less and less, the more you perfect this technique.

Makes1 crust

Cooking Methodbaking

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentbread machine, electric mixer

Mealdinner

Taste and Texturechewy, crisp, savory

Type of Dishpizza

Ingredients

¾ cup (175 mL) brown rice flour
1/3 cup (75 mL) potato starch
1 tsp (5 mL) granulated sugar
1½ tsp (7 mL) xanthan gum
1½ tsp (7 mL) bread machine or instant yeast
½ tsp (2 mL) salt
1 tsp (5 mL) dried oregano leaves
¾ cup (175 mL) water
1 tsp (5 mL) cider vinegar
1 tbsp (15 mL) vegetable oil
2 to 3 tbsp (25 to 45 mL) sweet rice flour
One 12-inch (30 cm) pizza pan, generously greased

Instructions

BREAD MACHINE METHOD
In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.
Pour water, vinegar and oil into the bread machine baking pan. Select the Dough Cycle. Allow the liquids to mix until combined.
Gradually add the dry ingredients as the bread machine is mixing, scraping with a rubber spatula while adding. Try to incorporate all the dry ingredients within 1 to 2 minutes. Allow the bread machine to complete the cycle.
MIXER METHOD
In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.
In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, vinegar and oil until well blended.
With the mixer on the lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.
FOR BOTH METHODS
With a wet rubber spatula, remove the very sticky dough to prepared pan (see Note), spreading out as much as possible. Generously sprinkle with sweet rice flour. With floured fingers, gently pat out dough to fill the pan evenly. Continue to sprinkle with sweet rice flour as required. Form a rim at the edge of pan. Allow to rise in a warm, draft-free place for 15 minutes. Bake in 400°F (200°C) preheated oven for 12 to 15 minutes or until firm. Spread with your choice of toppings. Return to oven and bake according to recipe topping directions.
VARIATION
Substitute your favorite herb for the oregano — try basil, marjoram or thyme.