Super easy gluten free thin crust pizza – only six ingredients in the crust and no rise or yeast required! Ready in under 30 minutes! Gluten free + Grain Free
Another day….another pizza! That’s definitely how I like to live my life.
Especially when said pizza can made ready to go in 30 minutes or less.
Let’s do it!
The recipe for this thin crust pizza comes from my grain free flatbreads I shared awhile back. After playing around and turning those little flatbreads in mini pizzas it was only a matter of time until the thin crust pizza happened.
And now here we are.
How to Make: Gluten Free Thin Crust Pizza
Toppings aside, this recipe is mostly all about the gluten free thin crust. It’s made up of only 6 ingredients:
✔️Chickpea flour (also known as gram flour or garbazno flour)
✔️Tapioca flour (can be subbed with corn starch or arrowroot starch)
✔️Milk (both dairy/non dairy work)
Simply mix it all together until a sticky dough forms and you’ve got your dough!
Since the dough itself can easily be made dairy free this also works as a great pizza base if you needed/wanted to make a vegan or vegetarian pizza. The toppings are totally up to you so feel free to make this own!
The end result is a pizza that’s
✨ & Incredibly Easy
So basically all of the things you’d want out of a pizza. Enjoy!
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Gluten Free Thin Crust Pizza (Grain Free + Vegan Crust)
Super easy gluten free thin crust pizza - only six ingredients in the crust and no rise or yeast required! Ready in under 30 minutes! Gluten free + Grain Free
- 1 cup | 110 grams chickpea flour (also known as gram/garbanzo flour)
- 1 cup | 100 grams tapioca flour(can sub for corn starch or arrowroot)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup | 120 ml warmed milk of your choice, almond, coconut, rice, dairy etc
- 2 tablespoonS | 30 ml olive oil + a little extra for the dough
- 1/2 cup tomato passata/ tomato puree*
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon oregano
- 1/4 teaspoon sugar + garlic powder + basil, each
- salt + pepper to taste
- 6 oz | 1 1/2 cup shredded mozzarella
- pepperoni slices, the amount is up to you
- In a small sauce pot add the passata or tomato sauce, balsamic vinegar, oregano, sugar, garlic powder and basil. Stir it all together and warm on a medium low heat for for a couple of minutes. Taste & season with salt & pepper as needed. Once warm remove from the heat and set aside until you need it for topping.
- Preheat the oven as hot as it will go. You'll bake at 425°F/220°C but you want the oven HOT before you bake the pizza. Set the oven rack towards the top so that it's about 6-8 inches from the broiler. Place your pizza stone or baking sheet in the oven while it's heating.
- Whisk together the chickpea flour, tapioca flour, baking powder and sea salt until combined.
- Stir in the olive oil and warmed milk until combined. Your mixture should be a thick, sticky ball of dough that come together in the end.
- Rip out a large section of wax paper to roll your dough on; lightly flour it. Using the wax paper to roll out the dough will make it so much easier for you to transfer to your pizza stone/baking pan.
- Roll the dough balls out on the floured surface until flat and even and about 12 inches wide in diameter.
- Pour a tiny amount of olive oil onto your hands and rub it all over the top of the pizza dough - this helps prevent it from getting dry in the oven.
- Transfer the dough to your hot pizza stone/pan. Be careful not to burn yourself as you lay out your toppings. Spread the sauce evenly over the top of the pizza dough and then top with your pepperoni and mozzarella.
- Place this pizza in the oven and bake for 8-10 minutes or until the cheese is golden and bubbly. Remove from the oven and let cool for a few minutes before slicing and serving.
Passata is something that's pretty readily available here in the UK but it's not something I remember seeing much in the States. It's basically just pureed, peeled tomatoes. If you can't find it easily you can use tomato sauce in place or blend up crushed tomatoes until smooth. You can also use marinara here or your favourite pizza sauce in place of this pizza sauce.
As you're working with the dough don't be alarmed if it feels a little dry/hard - that's very normal for chickpea flour in this context.
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