My son loves this Amazing Gluten-Free Chewy Thin Crust Pizza so much he eats it almost every day. Serve it for your family on pizza night. This recipe makes four crusts.

We love to top it with our Quickest Pizza Sauce on the Planet.

When hosting a party, I like to serve both a pizza and a salad bar. The two have very similar toppings and anyone with dietary restrictions can make their pizza or salad the way they prefer.

Our favorite toppings include pepperoni, sausage, ham, bacon, black olives, kalamata olives, mushrooms, peppers, onions, pineapple, tomatoes, roasted eggplant, spinach, roasted garlic, feta, mozzarella, gorgonzola, ricotta, parmesan, and asiago cheese. Almost any favorite topping will do.

This recipe will take about 90 minutes to complete from beginning to end. If you are in a hurry, my Quick Gluten-Free Pizza crust is ready in 30 minutes.

Making the Amazing Gluten-Free Chewy Thin Crust Pizza

To make the pizza crust, combine all the ingredients in a mixer and make sure to mix for 5-8 minutes. If you would prefer to mix it by hand, be sure to keep kneading for a few minutes after the ingredients combine. The dough should be very smooth and uniform.

Next, we are going to measure and shape the dough. Parchment paper is an absolute necessity for this step. I prefer using 12″ circles because it makes the perfect-sized pizza.

Prepare a parchment circle with non-stick spray. Use your kitchen scale to measure out about 240-250 grams of dough. Drizzle olive oil over the dough. Continue with the next pizza.

After you have measured out all the dough and distributed it between the four crusts it’s time to shape your pizzas. Oil your hands with a little olive oil to prevent sticking. Roll the dough in a ball in your hand to distribute the olive oil around the dough. Place the dough in the center of the parchment and spread it towards the edges. Remember to leave at least a half-inch around the edge for the dough to spread. Continue with all crusts.

Let the dough sit for about 60 minutes, uncovered is fine. The dough won’t get very large, but you will notice bubbles forming inside the crust. During the time the dough is rising, preheat the oven. I like to have my pizza pans in the oven — this will make the bottom of your pizza crust just a little more crispy.

You are now ready to bake your Amazing Gluten-Free Chewy Thin Crust Pizza. I love this pan so much we have two so that I can cook two pizzas at a time.

Bake each crust for 6 minutes. Remove from the oven, top as desired, and return to the oven for 8-13 minutes depending on how crispy you like the cheese and how many toppings you use.

If you prefer to save the crusts for later, let the crusts cool. Use the same parchment papers to separate the crusts and place them in a gallon-sized baggie.

To make pizza after freezing remove the crust from the baggie. Microwave for 45 seconds. Top as desired. Bake at 450 degrees for 8-13 minutes depending on toppings.

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Amazing Gluten-Free Chewy Thin Crust Pizza

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Rise Time 1 hour hour

Servings 4

Ingredients

Wet Ingredients

• 400 g warm water
• 20 g sugar
• 30 g olive oil

Dry Ingredients

• 150 g white rice flour
• 80 g sorghum flour
• 90 g tapioca starch
• 50 g potato starch
• 25 g potato flakes
• 12 g whole psyllium husk
• 10 g salt
• 15 g instant yeast

Instructions

• Weigh and assemble wet ingredients in one bowl.
• Weigh and assemble dry ingredients in a second bowl. Stir to combine.
• Add dry ingredients to a mixer. Add the wet ingredients. Knead for at least 5 minutes, but 10 minutes is best. The dough should be smooth and uniform. If mixing and kneading by hand, be sure to knead long enough so that the dough is smooth and turns slightly sticky.
• Spray parchment paper with non-stick spray. Measure out 240-250 grams of dough. Drizzle with olive oil. Repeat for the remaining dough.
• Oil your hands and spread each section of dough out to be a 11 inch circle.
• Let the dough rise for 60 minutes. No need to cover if you can see the dough is shiny from using enough olive oil. If not, drizzle and spread a little oil on top of the dough.
• Preheat oven to 450. Place pans inside oven to preheat them as well.
• Bake each crust for 6 minutes. Remove from the oven.

  Top if desired. Bake for an additional 8-13 minutes or until toppings are cooked to desired amount.
• If saving crusts for later, let cool. Freeze each crust with parchment paper between crusts. When ready to use the crust, microwave for 45 seconds. Top as desired and bake at 450 for 8-13 minutes.

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