This gluten-free pizza crust is all you could wish for a pizza to be! Crunchy on the outside and nice and soft inside. Made with buckwheat flour and no yeast or xanthan gum. Bring back the pizza night!
3spoons of Tapioca starch. If using Cassava flouruse only 2 tablespoons
1/4cupolive oil
1tablespoonof apple cider vinegar
1teaspoongluten-free baking powder
1cupof water at room temperature
Instructions
Preheat your oven to 200'C (400'F)
Combine the dry ingredients into a medium size mixing bowl.
In a separate bowl, combine the wet ingredients, such as warm water, extra virgin olive oil and apple cider vinegar. Mix to combine.
Add the wet ingredients to the dry ingredients and mix to combine. The dough consistency will be runny like thin pancake batter.
Prepare a baking sheet by laying it with a piece of parchment paper or by simply brushing it with some olive oil, using a pastry brush. You can use a pizza stone if you have one. I still would recommend you use some parchment paper or brush it with some olive oil, to prevent sticking.
Spread the pizza dough onto the prepared sheet using a spatula or a tablespoon to spread the batter. This recipe makes one large or two medium-size pizzas.
Bake for 15 minutes. It might take a little longer depending on your oven and how thick you spread the pizza dough.
Take the pizza base out of the oven and top it with your favourite toppings, bake for another 10-15 minutes and enjoy!
Video
Notes
Don't be discouraged by the look of the pizza when you take it out of the oven. It might look a little wonky-donkey, but that is ok. It will turn out perfectly beautiful and delicious. Watch my video below to see how I made this pizza crust.
The thicker you spread the dough the thicker will be the pizza base. For a thin crust spread the dough thinly.
The baking time might vary depending on your oven and how thin or thick you spread the batter. Add another 5 to 10 minutes if you think the pizza base isn't baked through.
Keyword gluten-free pizza, pizza without xanthan gum