Method

Gluten-Free 10" Pizza Crust

Prepare yeast

Combine 3.4 oz (about 100 ml) warm water (110°F/43°C), 1 tsp instant yeast and 1 tsp granulated sugar in a small bowl. Stir gently and let sit 5 minutes until foamy. If mixture does not foam, your yeast may be inactive; start with fresh yeast.

Combine dry ingredients

In a medium mixing bowl whisk together 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum) and 1 tsp fine sea salt until evenly distributed.

Mix wet ingredients

In a separate bowl whisk together the proofed yeast mixture, 1 large room-temperature egg, 2 tbsp olive oil, and 1 tsp apple cider vinegar until homogenous.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Using a spatula or a stand mixer with paddle attachment on low, mix until combined. If dough feels too dry and crumbly, add up to 2 tbsp additional warm water, 1 tablespoon at a time, until the dough comes together into a slightly sticky, tacky ball. The dough should not be runny — it should hold shape but remain pliable.

First rest (autolyse)

Cover the bowl with plastic wrap or a damp towel and let rest 20 minutes at room temperature. This helps the gluten-free flours hydrate and improves extensibility.

Shape for 10-inch pan

Lightly oil a 10-inch pizza pan or line it with parchment and dust with 1 tbsp cornmeal or extra gluten-free flour. Transfer the dough to the pan. Using oiled hands or a piece of lightly oiled parchment, gently press and stretch the dough from center outward to form a 10" round. Create a slightly raised edge (crust) about 3/8"–1/2" thick. If dough resists stretching, let rest 5 minutes and try again.

Second proof

Cover the shaped dough loosely and let it proof in a warm place for 20–30 minutes until puffy (it may not double like wheat dough but should show noticeable puffing). Meanwhile preheat your oven to 475°F (245°C) with a rack in the upper-middle position. If you use a pizza stone, preheat stone and place pan on it later carefully.

Brush the dough lightly with a thin layer of olive oil to help create a barrier for wet toppings. Bake on the preheated rack for 8–10 minutes until the crust sets and is just starting to turn golden at the edges. This prevents sogginess when adding sauce and toppings.

Add toppings and finish bake

Remove the par-baked crust from the oven, add sauce, cheese and toppings as desired. Return to oven and bake 6–8 more minutes at 475°F (245°C) until cheese is melted and crust edges are golden brown.

Rest and serve

Remove pizza from oven and let rest 3–5 minutes to let the crumb set. Slice and serve. Leftovers can be refrigerated up to 2 days; reheat in a 375°F oven for 6–8 minutes for best texture.

10" Gluten Free Crust Recipe