Gluten-Free Yeast-Raised Pizza Crust

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
15%
Gluten-Free Yeast-Raised Pizza Crust
60 min.
3
669kcal

Suggestions


If you're on the hunt for a delicious pizza crust that caters to various dietary needs, look no further than this Gluten-Free Yeast-Raised Pizza Crust! Perfectly vegetarian, gluten-free, dairy-free, and low FODMAP, this recipe promises to delight your taste buds without compromising your dietary preferences. In just 60 minutes, you can whip up a flavorful, satisfying crust that's light and airy, making it the perfect foundation for your favorite toppings.

What makes this crust particularly special is its versatility. Made with a combination of white rice flour and tapioca starch, it delivers a beautiful texture that stands up well to loads of fresh vegetables, sauces, and cheeses. Plus, the addition of instant yeast not only helps the dough rise but also infuses it with delightful flavor. Each serving contains around 669 calories, striking the perfect balance for a hearty meal without feeling overly heavy.

Whether you're hosting a pizza night with friends or simply craving a homemade dinner, this crust recipe is sure to impress. Say goodbye to store-bought gluten-free options that often fall flat and embrace the joy of baking your own. Get ready to enjoy a wonderfully crispy crust that’s sure to elevate your pizza experience! Bon appétit!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • large eggs 
  • tablespoon granulated sugar 
  • 2.3 teaspoons yeast instant
  • tablespoons olive oil plus more for brushing
  • cups rice flour white
  • 0.5 teaspoon salt 
  • 0.8 cup tapioca flour 
  • 0.5 cup water (120º to 130ºF)
  • teaspoon xanthan gum 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • whisk
  • plastic wrap
  • wooden spoon
  • pastry brush

Directions

  1. In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined.
  2. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.
  3. Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn’t hold together, add a tablespoon more water.
  4. Center the dough on a 16 1/2 by 12 1/2-inch piece of parchment paper. Dust the dough generously with white rice flour.
  5. Roll out the dough until it covers the parchment paper.
  6. Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.
  7. Lightly brush olive oil over the top of the crust with a pastry brush. Cover the dough completely with plastic wrap. Allow to rise at room temperature for 45 minutes, or until dough is light and slightly puffy.
  8. Top and bake as directed. If recipe calls for brushing the crust with olive oil, you can skip that step because the crust is already brushed with oil.

Nutrition Facts

Calories669kcal
Protein8.45%
Fat19.74%
Carbs71.81%

Properties

Glycemic Index
76.7
Glycemic Load
59.34
Inflammation Score
-5
Nutrition Score
21.659130294605%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:668.81kcal
33.44%
Fat:14.72g
22.64%
Saturated Fat:2.83g
17.71%
Carbohydrates:120.46g
40.15%
Net Carbohydrates:114.71g
41.71%
Sugar:4.24g
4.71%
Cholesterol:124mg
41.33%
Sodium:541.25mg
23.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.18g
28.37%
Vitamin B1:1.15mg
76.7%
Manganese:1.32mg
65.93%
Folate:230.53µg
57.63%
Selenium:27.08µg
38.68%
Vitamin B6:0.66mg
32.84%
Vitamin B3:6.41mg
32.03%
Vitamin B2:0.54mg
31.5%
Vitamin B5:2.6mg
26%
Phosphorus:249.03mg
24.9%
Fiber:5.75g
23.01%
Zinc:2mg
13.36%
Vitamin E:1.81mg
12.08%
Magnesium:46.78mg
11.69%
Copper:0.21mg
10.44%
Iron:1.64mg
9.13%
Calcium:72.76mg
7.28%
Potassium:222.62mg
6.36%
Vitamin K:5.75µg
5.48%
Vitamin B12:0.3µg
5.05%
Vitamin D:0.67µg
4.44%
Vitamin A:180IU
3.6%