Do you have a gluten intolerance or just want a simple recipe for a gluten-free pizza crust? Not only is this crust super-easy, but it’s also delicious.
This fun recipe doesn’t use a bunch of gluten-free flours to create this crust. Instead I used boiled potatoes that are combined with rice flour and tapioca starch, which yields a perfect pizza crust without that cardboard box taste.
Gluten-free pizza crust with winter veggies recipe
Yields 1 large crust or 2 small crusts
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
For the crust
- 3 medium russet potatoes, diced
- 1 package active dry yeast
- 1/3 cup warm water
- 1 tablespoon honey or agave
- 1 cup white rice flour
- 1/2 cup tapioca starch
- 2 egg whites
- 2 tablespoons olive oil
- Sea salt
For the toppings
- 3 tablespoons extra-virgin olive oil
- 2 cloves minced garlic
- 1-1/2 cups shredded mozzarella cheese
- 1/2 cup sliced cherry tomatoes
- 1/2 cup canned artichoke hearts, drained
- 1 cup kale leaves, finely chopped
- 1/4 cup black olives
- 1/4 cup crumbled feta cheese
- Bring a pot of water to a boil over high heat, and add the potatoes. Cook for 20 minutes or until the potatoes are fork tender. Drain, and set aside.
- In a bowl, combine the yeast, warm water and honey. Mix well, and let stand for 10 minutes or until the mixture begins to foam.
- To the bowl of a food processor, add the cooked potatoes, rice flour and tapioca starch and the remaining ingredients. Blend for 1 – 2 minutes or until a soft dough forms.
- Heat the oven to 375 degrees F, and roll the dough out into desired size and shape.
- Drizzle the crust with olive oil, and top with the minced garlic, cheese and vegetables. Bake for 18 – 20 minutes or until the crust is golden brown.
- Remove from oven, slice into pieces, and serve warm.