Ultra Thin Gluten Free Pizza Crust


Ultra Thin Gluten Free Pizza Crust


Recipe: Ultra Thin Gluten Free Pizza Crust

Summary: An ultra thin, gluten free pizza crust that is also dairy, egg, and yeast free.

Ingredients

  • 1/2 cup arrowroot starch
  • 1/2 cup brown rice flour (make yourself with a high speed grinder or buy)
  • 2/3 cup unsweetened almond milk
  • 2 flax eggs (1 Tbsp. ground flax seed + 3 Tbsp. water per egg)
  • 1 teaspoon kosher sea salt
  • 1 tablespoon Italian seasoning
  • 1 dash garlic powder

Instructions

  1. Preheat oven to 425F.
  2. In a small dish, whisk 2 Tbsp. ground flax see with 6 Tbsp. water.
  3. Set flax seed mixture in the fridge to thicken, roughly 8-10 minutes.
  4. In a large mixing bowl, combine all ingredients together with a hand mixer.
  5. Add in thickened flax eggs and blend until completely smooth.
  6. Thoroughly grease the bottom and sides of an 8 x 12 non-stick baking dish.
  7. Pour dough into greased dish and spread out evenly to make a thin crust.
  8. If dough is too sticky, wet your hands and proceed to flatten it out.
  9. When finished, take a toothpick and poke small holes throughout the dough.
  10. Place baking dish on center rack of oven and bake for 10 minutes.
  11. At ten minutes, gently remove crust from baking dish and cook directly on rack.
  12. Cook for an additional 5 minutes.
  13. Remove crust from oven and add your toppings.
  14. When finished, return crust directly to rack and cook for 10 more minutes
  15. Place finished crust on a cutting board, slice, and enjoy!

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

There are 373 calories in 1 whole pizza crust.

 

6 comments on Ultra Thin Gluten Free Pizza Crust

  1. Kim
    April 10, 2014 at 5:55 pm (4 years ago)

    Hi Danielle-

    What adds so much sodium to this recipe? 2456mg is a lot!

    Kim

    Reply
    • Danielle
      Danielle
      April 10, 2014 at 8:43 pm (4 years ago)

      Good question, Kim! That must be a typo error because the arrowroot starch and brown rice flour don’t add up to near that, nor does the garlic powder, Italian seasoning or even the salt. You could honestly lessen the salt if you wanted to but otherwise I would just disregard that because it is not correct.

      Reply
      • Kim
        April 11, 2014 at 10:53 am (4 years ago)

        Thanks for responding Danielle! That makes me feel much better and I can’t wait to try out this crust – LOVE the site!

        Reply
        • Danielle
          Danielle
          April 11, 2014 at 6:07 pm (4 years ago)

          Thank you for the compliment, and not a problem!

          Reply
  2. Amelia
    June 26, 2014 at 6:49 am (3 years ago)

    Hi Danielle,

    I love this site and always enjoy cooking your recipes. Just wondering if there’s something I can substitute flax for? I’m also allergic to normal eggs and chia seeds.

    Thanks,
    Amelia

    Reply
    • Danielle
      Danielle
      June 27, 2014 at 9:28 am (3 years ago)

      Hi Amelia! Thanks for the compliment :) What about Ener-g Egg Replacer? You can find it in Whole Foods or health food markets (even Amazon has it). Here are the ingredients: Potato Starch,Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose. This product has worked really well for me in the past.

      Reply

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