Monday, April 8, 2013

Gluten Free Pizza Crust with Better Batter GF Flour

Gluten Free Pizza Crusts
That is a little chunk I tore off to check the texture. It's good.

Well, as I write this, I just realized that I did not allow this batch of pizza crust to rise before baking. Dang it. Hopefully my gluten-limited kid won't reject it. I seem to be burning and messing recipes up more than usual lately. 
At any rate, this is, so far, the best gluten-free pizza crust that we've tried here for my son who is gluten-limited. (As always, feel free to email me if you'd like the low-down on why exactly we limit his gluten.) I've tried a crust made with Bob's Red Mill GF All-Purpose Flour, but it ended up too gummy, no matter how long I baked it. I also tried to make my favorite ciabatta crust gluten free--sort of, using a GF ciabatta recipe I got from the Better Batter website. Again, I somehow let that get gummy. 
I knew, though, that I loved the texture of the GF pretzel nuggets I made with the Better Batter, so I just used that dough to make pizza crusts, and what do you know? It works. Well, it works when I remember to let it rise. I make four crusts from this recipe, so I can use one that day and then freeze the rest for the next three times we have pizza. I make regular gluten-ful pizza for the rest of us, and GF for my one son. It's been working out pretty well.
The crust you get from this recipe is sort of spongy, firm, but not too hard. It's just a simple, relatively thin, bready crust. Nothin' too fancy, and thankfully, my son likes it.

Gluten Free Pizza Crust

  • 3 1/4 cups Better Batter All Purpose Gluten Free Flour, plus a few tablespoons more for dusting 
  • 3 teaspoons instant yeast
  • scant 1/2 cup dry milk powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter, room temperature
  • 2 large egg whites
  • 1 1/2 cups warm water
Preheat oven to 450 degrees Fahrenheit.
Line two cookie sheets with parchment paper and set aside.
In the bowl of a standing mixer fitted with the dough hook attachment, whisk together the flour, yeast, powdered milk, cream of tartar, baking soda, sugar, and kosher salt with a regular hand whisk. Add the cider vinegar, butter, and egg whites. Mix on low speed until mixed. With the mixer on low, slowly pour in the water.
Once all the water has been added, turn the mixer up to high and let it mix for about 3 minutes. With the mixer on low speed, add more flour, one tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. The dough will still be pretty wet, but that's okay.
Turn dough out onto a lightly floured surface and cut into four equal pieces. Shape each piece into a pizza crust that is between 3/8" and 1/4" thick. You can make the crusts round, square, oblong--whatever you need to do to make them fit onto your pans, really.
Allow to rise for about 20-30 minutes. Gently dimple each crust with the pads of your fingertips.
Bake at 450 degrees for about 10 minutes, or until lightly browned at the edges.
Allow to cool and either freeze in airtight baggies/container, or use for pizza.

Makes 4 small pizza crusts.
GF Pizza Crusts before baking. Nothing fancy here.


  1. How nice of you to work so hard to provide your son with things he can eat. I'll assume that he has celiac disease, since those are the only people who should be on a gluten-free diet, according to the Mayo Clinic. The FDA will be coming out with some new appropriate labeling for the gluten-free foods.

    1. Thanks for the comment. Fortunately, my son does not have celiac disease, and he can tolerate a small amount of wheat. He just needs to stay away from foods, like kneaded breads, where the gluten is really developed in the dough. I usually mention that he is "gluten-limited" in my posts, not gluten-free. I do find it strange how many people either have to be or have chosen to be gluten free recently. I look forward to the new labeling. I'll have to do a little research on that.


Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)

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