If you have missed pizza since going gluten free, I have a treat for you. This gluten free pizza crust is crisp on the outside and chewy on the inside, just like regular pizza crust.
I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare in Oakland, CA because a good gluten free crust is hard to find. Lungomare’s chef, Chef Craig, has been converting a lot of his recipes to gluten free with his favorite gluten free flour blend, Cup4Cup gluten free flour.
Time for a confession. I have been a gluten free pizza crust failure. I didn’t know I was failing until I made this recipe and watched my family devour it. There was an actual crunching noise when my family bit into this pizza”
This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables. **Chef Craig suggests you try topping it with carmelized purple onions, fontina cheese, chantarrelle mushrooms, sunchokes. Top after baking with arugula.
Gluten free pizza crust can be made with many different gluten free flours. You can also try one of my favorite gluten free flour blends. You do want to make sure your gluten free flour blend has xanthan gum in it. This helps mimick the “stickiness” that you find in regular wheat flour. Xanthan gum holds your pizza crust dough together nicely. (Most gluten free flour blends include xanthan gum so really check the ingredient label. If it doesn’t have any, add 1 teaspoon. If it does have it blended in, don’t add extra or your crust can get goopy.)
You can also try this gluten free flatbread pizza recipe if you want another delicious pizza crust option!
This is what the pizza looked like at Lungomare when we dined there. Their gluten free pizza looks a lot fancier than mine!
You can see how crispy and authentic this pizza crust looks!
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How to make gluten free pizza crust:
Spread out your gluten free pizza dough on a pizza pan to bake.
Easy gluten free pizza crust recipe.
- 2 cups Cup 4 Cup Gluten Free Flour (regular not the pizza crust mix)
- 1 cups plus 1/4 cup water around 68 degrees
- 2 tablespoons extra virgin olive oil
- 1 teaspoon yeast
- 2 teaspoons sugar
- 1 teaspoon salt
In a medium bowl, add the water and yeast.
Using a mixer with dough hooks, mix water and yeast for 4 minutes.
Add sugar and mix for 4 minutes.
Add salt and oil and mix for another 4 minutes.
Add Cup 4 Cup and mix for 8 minutes.
Put dough onto a clean cutting board.
Separate into 8 ounce balls and wrap each one in plastic wrap.
Let rest 30 minutes.
Preheat oven to 400 degrees.
Spray a cooking sheet and roll out the pizza dough to your preferred thickness.
Bake with no toppings for 8 minutes.
Remove from the oven and top with your favorite toppings.
Bake until the cheese is melted.
If you would like to read more about Lungomare in Oakland, CA and how they handle gluten in their kitchens, click here to read the interview. Update: I was told the chef has changed at this location. If you decide to visit this restaurant, call ahead to make sure they still offer this gluten free pizza.
Delicious Gluten Free Desserts