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Gluten Free Pizza Crust ( also Corn Free )

Every year my family packs up and lives in a Southern California hotel room for 4 weeks for my husband’s job. To some this may sound like a dream come true; eating out every day, housekeeping makes your bed and enjoying 75 degree weather when it’s in the teens at home. There of course are some perks, but after about 7 days the novelty wears off. Especially when your trying to eat gluten free & corn lite. My daughter and I do not feel very good by the end, but now we are finally home and I’m back in my kitchen trying new recipes and cooking with whole food again.

My 2 year old just discovered that she likes pizza. However, being that she has a corn intolerance getting pizza at a restaurant is tricky. The only restaurant I know she can eat pizza without any issues is California Pizza Kitchen. But the regular dough at CPK is not gluten free and the gluten free dough has corn in it. When we are home I want to make something everyone can eat; pizza dough that is gluten free and corn free, not to mention tastes good! Tonight I adjusted a few ingredients to my old gluten free pizza dough recipe to make it corn free while still maintaining a consistency that is easy to roll out just like the gluten filled kind. I must say, I am pretty excited about this new recipe!  Hope you enjoy, Angela, Gluten Free Mama’s Social Media Director

Gluten Free & Corn Free Pizza Dough (Thick or Thin Crust) 

1 package or Tbsp Rapid Rise Yeast (Red Star brand is CF)
3/4 cup warm water (not boiling or you will kill the yeast)
1 tsp of honey

1 1/2 cup Mama’s  Almond or Coconut Flour
1 tsp grass fed gelatin (I use Great Lakes Brand)
1 tsp salt
2 tsp guar gum
2 tsp olive oil
1 1/2 tsp raw apple cider vinegar ( I use Bragg’s)

Directions

Preheat oven to 400°.

Mix together yeast, warm water and honey until foamy.

In a mixing bowl, mix all ingredients together loosely and pour in your yeast mixture. Beat well on hight speed until all ingredients are well incorporated.

Cover with a few kitchen towels and let rise in a warm place for 30 min.

Dough should not be sticky, it should ball up smoothly

Once the dough has rested and slightly risen sprinkle counter with extra GF flour and roll out.

This recipe will make about 4 thin crust personal pizzas or 1 large pizza.

Spray or grease your baking pan or pizza pan with cooking spray.  Par bake the crust for about 3-5 min. then add toppings and bake for 10 min. or until golden brown.

Now you can safely say….tonight is pizza night! 

Gluten Free Pizza Crust ( also Corn Free )
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time: 
Cook time: 
Total time: 
Serves: 4 mini’s or 2 10 inch
Ingredients
  • 1 package or Tbsp Rapid Rise Yeast (Red Star brand is CF)
  • 3/4 cup warm water
  • 1 tsp. of honey
    [br]
  • 1 1/2 cups Mama’s Almond or Coconut Flour
  • 1 tsp. grass fed gelatin (I use Great Lakes Brand)
  • 1 tsp. salt
  • 2 tsp. guar gum
  • 2 tsp. olive oil
  • 1 1/2 tsp. raw apple cider vinegar (Bragg’s)
Instructions
  1. Preheat oven to 400°.
  2. Mix together yeast, warm water and honey until foamy.
  3. In a mixing bowl, mix all ingredients together loosely and pour in your yeast mixture. Beat well on hight speed until all ingredients are well incorporated.
  4. Cover with a few kitchen towels and let rise in a warm place for 30 min.
  5. Dough should not be sticky, it should ball up smoothly
  6. Once the dough has rested and slightly risen sprinkle counter with extra GF flour and roll out.
  7. This recipe will make about 4 thin crust personal pizzas or 1 large pizza.
  8. Spray or grease your baking pan or pizza pan with cooking spray.  Par bake the crust for about 3-5 min. then add toppings and bake for 10 min. or until golden brown.


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