By request, here is my gluten-free pizza or pie crust recipe! I regularly hear the question “How do you make gluten-free pizza dough/pie crust?” (in “real life” and online).
After two batches on Sunday (one for a quiche to share at our church potluck, and one for our pizza dinner), I thought this would be a good recipe to share. I’ve seen many recipes that call for several flours, intensive kneading procedures, etc. But this one is easy!
This makes a “thin crust” pizza crust (not the puffed yeast dough type), which works well for pie crust and homemade crackers, too. It’s not too crumbly (as some gluten-free baked items tend to do), but not too crunchy, either!
Gluten-Free Pizza or Pie Crust
1 cup Brown Rice Flour
1/4 cup White Rice Flour
1/4 cup Potato Starch
1/4 tsp. Baking Powder
a pinch of Salt
1 tsp. Honey or Organic Sugar (can add up to 1 Tbl, if preparing a sweet item)
1 large Egg, beaten
1/4 cup melted Butter or Coconut Oil
Approximately 1/4 cup milk (dairy or non-dairy; I usually use coconut milk)
Preheat oven to 425 degrees. Lightly grease a pie or pizza pan with coconut oil. I use a KitchenAid Stand Mixer to prepare my dough, but you could just combine everything well in a bowl.
Combine flours, baking powder, and salt. Mix in egg and oil. At this point the dough will be crumbly. With the mixer running on a med/fast speed, gradually pour in milk until the dough reaches a slightly sticky, but manageable consistency. (If you don’t have a mixer, you may need to knead the dough in the bowl a bit by hand to make sure everything is well-combined.
Then, press the dough into your pie or pizza pan. Bake for 15-20 minutes, until golden. Add pie filling or pizza toppings, and bake according to your recipe directions. (If your recipe calls for an unbaked pie/pizza crust, omit the pre-baking step in this recipe.)