Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Crispy Thin-Crust Pizza Crust (gum-free) Recipe
GF Recipe Summary
Gluten-Free Crispy Thin-Crust Pizza Crust (gum-free): Designed specifically for cast-iron pans, this Gluten-Free Pizza Crust is a crispy and crunchy thin-crust style without any added gums.
This gum-free and gluten free pizza crust recipe was engineered for baking in cast-iron pans in the oven, and it produces a very nice pizza crust that is crispy and crunchy and although thin, still strong enough to hold up and remain intact when you pick up a piece covered in your favorite toppings! (just like you would expect of real, non-gluten-free/wheat-free, pizza!)
The recipe also does away with all added gums, and uses whey protein as the binding-agent of choice. The results are wonderful, and it is a personal favorite treat!
Gluten-Free Recipe Card and Pictures
⅓ Cup Cornstarch ¼ Cup Millet Flour ½ Cup White Rice Flour ¼ Cup Glutinous Rice Flour (Sweet Rice Flour) ¼ Cup Buckwheat Flour 1 Teaspoon Salt 1 Package Active Dry Yeast (for flavor) 2 Tablespoons Sugar ¼ Cup Whey Protein Isolate 1 Teaspoon Baking Powder 1 Teaspoon Apple Cider Vinegar 2 Tablespoons Olive Oil (additional 2 TBSPs oil used to grease pans) ¾ Cup Warm Water
1 Egg, whisked (reserve for later use)Note: the egg wash is the barrier that will keep the pizza crust from getting soggy when pizza sauce and other wet ingredients are added.
Combine all dry ingredients in a large mixing bowl, stir. Add wet ingredients, stir until combined. Place one tablespoon of olive oil in each cast iron pan; spread about. Add a thin layer of the crust batter to each cast iron pan. Place in preheated 375°F oven for 15 minutes.
Remove the pizza crust from the oven. Your gluten-free pizza crust should look something like this now:
At this point, if you were to flip the crust over and look at the bottom (no need to do this), your delicious gluten-free pizza crust would look something like this:
Now, gently brush on the egg wash to cover the entire top surface of the pizza crust (note: you will most likely have leftover egg wash; there is no need to use it all).
Place the egg-washed crust back in 375°F oven for an additional 8 minutes.
Remove the pizza crust from the oven and add your favorite pizza sauce and toppings (make sure to pre-cook any toppings that will need additional cooking time). Place back in 375°F oven for approximately 20 minutes.
Note: The edges of the pizza crust may turn a medium-dark brown. This is quite fine and will not negatively impact the taste of the crust — in fact, it should taste quite a bit like a normal crispy-crust pizza.
For this photo-shoot, we used our gluten-free pizza crust recipe to create a couple thin-crust pizzas that varied quite a bit in their toppings. We had a traditional tomato-sauce type pizza with cheese and sausage, plus another pesto (garlic/basil/parmesan cheese) sauce pizza — here are the results:
