Ultra-thin, no-knead, easy to roll, and without any specialty flour mix. Are these the features you are looking for in a gluten-free pizza crust? If yes, let me tell you this recipe will deliver. I know it as I tested and tweaked this gluten-free pizza dough recipe for years.
Add fresh yeast in ½ cup (1,2 dl) lukewarm water. Stir to get it dissolved. Place it on the kitchen counter. It is ready and activated if there is a thin white foam on the top.
Measure ¾ cup of rice flour (106g), ½ cup of buckwheat flour (60g), 1 cup of corn starch (112g), and ½ tsp salt. Add them to a bowl and mix them thoroughly.
Add the activated yeast and an additional ¼ cup of lukewarm water (0,6 dl) to the bowl of flour and stir well with a spoon or spatula. You may see lumps at the beginning, but keep going. Stir hard until everything is smooth. The dough or rather a batter is perfect if it is like a slow-flowing paste. You draw a line with your spoon through it, it should flow back slowly.
Proofing the dough in the oven
I place the dough covered with a kitchen towel in the oven and proof it there for approx. 30 minutes at 120-140 Fahrenheit (50-60 degrees Celsius). Anything higher than that (even with 1 degree) will kill the yeast. ? The dough is ready to be rolled if the batter is very soft to the touch. And if you draw a line with your spoon, you see a bubbly, fluffy texture beneath.
Rolling an ultra-thin pizza crust
Once your gluten-free pizza dough has risen to the perfect consistency, you need to add ¼ cup of rice flour (35g). Don’t overwork it, just stir it in until it is mixed well. It is ready if it forms a ball and comes off the side of the bowl without leaving any trace. It is still soft and wet to the touch but not sticky.
Divide the dough into two balls.
Sprinkle some rice flour on your rolling mat or parchment paper (even if non-stick). I use the one on which I plan to bake the pizza. It is not easy to transfer it once rolled out.
Place one ball in the middle and cover it with a saran wrap/cling foil.
Roll it out at most to a 30 cm (12-inch) diameter circle. It will be super thin!! Like Italian pizza crust thin.
Pre-baking and baking
Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and pre-bake it for AT MOST 3 MINUTES!!! Just until the top dries up a bit and you can spread the pizza sauce on it. The crust is no longer shiny but matte.
Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings and bake your perfect gluten-free pizza at a 390 Fahrenheit (200 degrees Celsius) temperature. I find that 15 minutes should be enough to melt the cheese and bake the toppings. It is beautiful, like any thin Italian pizza. Enjoy!
In case you have questions about the recipe, please read the post above. No personal story will be there don't worry. But I explain EVERYTHING in details: why each ingredient is there, why each step has to be taken as written above, which substitutions will work and which won't, how to store the dough etc.If you still have questions after that, drop us an email any time or leave a comment.
Fresh yeast vs active dry yeast
For the flour/starch amounts indicated in the recipe card to make 2 pizza crusts you need one of these:
In the US, 1 block of fresh yeast (like this one*) is 2 oz (57g). Use ½ block = 1 oz = 28g. But in the EU, 1 block of fresh yeast is 50g. Use ½ block = 25g. This 3g difference will not affect the result.
Both in the US and in the EU, 1 packet of active dry yeast is ¼ oz (7g). The one I use says on the package that 7g active dry yeast is equivalent to 25g fresh yeast which is enough for 500g flour. I am sure they are talking about wheat flour here. In this recipe, we use 314 g gluten-free flour/starch mix, but that 7g feels completely enough.