The Ultimate Free-from Pizza Crust Recipe
NO gluten, dairy, eggs, nuts, soy, corn, gelatine
This recipe is about as allergy-friendly as you can get and tastes really good. It comes from Alisa Fleming’s book Go Dairy free: The Guide and Cookbook.
Although her recipes are tailored to US cooks, I've adapted the cup weights to metric and imperial so that this pizza crust recipe ticks all the boxes for UK “free from-ers.”
The recipe uses millet flour (buy online or try the Asian section of your supermarket or your local Asian store) because it's relatively light in texture and provides “stickiness” that is lacking in many gluten-free flours. You could also use rice flour or sorghum flour. I tested using 60g white rice flour and 60g cup sorghum and it worked really well.
For the other ingredients I recommend Doves Farm brand tapioca starch , gluten free baking powder and xantham gum. Buy from the Doves Farm online store or from Holland and Barrett.
You’ll find Doves Farm brand tapioca starch , gluten free baking powder and xantham gum online or at Holland and Barrett.
- 120g/4oz millet flour (or use brown or white rice flour or sorghum flour)
- 95g/3 oz tapioca starch
- 1 teaspoon gluten free baking powder
- 1 teaspoon xanthan gum
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- 240ml/8 fl oz warm unsweetened plain dairy-free milk (coconut, oat, almond etc but make sure it is plain and unsweetened). Or use water.
- 4 tablespoons oil
- 1 tablespoon sugar, or your sweetener of choice
- 1½ teaspoons active dry yeast
- In a large mixing bowl, whisk together the flour, starch, baking powder, xanthan gum, salt, and onion powder.
- Put the warm “milk” or water, 2 tablespoons oil, sweetener, and yeast in a medium bowl. Add 60g of the flour mixture and whisk to combine; it's okay if lumps remain. Let the batter sit for 15 minutes, or until the mixture looks a bit bubbly.
- Scrape the wet mixture into the remaining flour mixture in your mixing bowl. Beat with a hand mixer or stand mixer for 3 to 4 minutes. This helps “activate” the binding powers of the xanthan gum. It will be very thick but somewhat loose, moist and sticky, like a cross between batter and dough.
- Cover the bowl and let the dough rest for 30 minutes.
- Cover a 12-inch round pizza pan with a piece of parchment paper. Drizzle the remaining 2 tablespoons oil onto the centre of the parchment paper. Scrape the dough from the bowl onto the puddle of oil.
- Using wet fingers or a silicone spatula, gently spread or press the dough from the centre outward to fill the pizza pan. It will be very sticky. Re-wet your fingers as needed while pressing out the dough, and just patch up any holes that form. Don’t worry, in the end it will bake nicely.
- Let the dough rest, uncovered, while you preheat your oven to 425ºF/220ºC
- Bake the gluten-free pizza crust for 10 minutes. Remove the crust from the oven and top as desired. Bake for 15 more minutes, or until the crust is lightly browned and the toppings are cooked as desired.
See more free-from recipes here.