I’m truly surprised that I have not yet talked about gluten free pizza crust in my blog! I have made this a few times now and it’s so good; plus nothing beats making pizza base from scratch and making it gluten free too…. 😉
Usually there is a difference in taste in gluten free and non-gluten free breads (especially bought from the store…. ha ha) but not so much for cakes and muffins. But for me, I can’t tell the difference in the pizza base either. Plus you’re not eating the base on its own, as you’ve got all those favourite toppings to go on top of it, so you really can’t tell the difference.
Just like in baking gluten free cakes/muffins etc, this too requires a variety of flours and this recipe is from my favourite website called faithfullyglutenfree.com and I am only mentioning below in the recipe, the ingredients in grams that I used after converting from cups.
- Brown rice flour – 213 gm
- Potato starch – 76 gm
- Tapioca starch – 38 gm
- Xanthan gum – 1 ½ tsp
- Rapid-rise yeast – 1 tbsp
- Salt – 1tsp
- Granulated sugar – 1 tsp
- Italian seasoning – 1 tsp
- Garlic powder – ½ tsp
- Olive oil – 3 tbsp
- Egg – 1
- Warm water – 1 cup (start with a few tablespoons less, add more if necessary)
Toppings I used
- Bell pepper – ½, diced
- Paneer – ¼ packet, crumpled
- Shiitake mushrooms – 2, sliced
- Baby spinach/Basil leaves – a small bunch
- Tomato – 1, sliced
- Mozzarella cheese
- Pesto sauce – 2 tbsp
- Preheat oven to 220 degrees C.
- Bake the pizza crust for about 10 minutes.
- Remove the pizza crust from the oven and spread with the pesto sauce, followed by mozzarella cheese and the rest of the toppings ending with the paneer.
- Return to oven and bake for 15 mins until topping are starting to brown.
- Remove from oven and cut into slices immediately and serve.