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This is by far my favorite gluten–free base.
Makes: 1 Lrg Pizza crust
1 1/4 cups tapioca flour (same thing as tapioca starch or tapioca starch flour)
2 cups shredded cheese (Italian blend or mozzarella or whatever hard cheese you like, I cut this by half and the crust turned out fine)
1 teaspoon baking powder (I used organic baking powder without cornstarch)
1/4 cup melted butter
2 teaspoons dried dill weed
2 teaspoons dried chives
Pizza toppings of your choice
Preheat your oven to 450F.
If you have a pizza stone, put it in the oven to heat up.
If not, line a cookie sheet with parchment paper and set aside.
Mix together all the ingredients for the pizza crust in your food processor until well mixed or mix in a bowl by hand.
The dough may look too dry to form a ball but trust me, when you start working in the cheese it comes together in a ball and may even be a bit sticky (food processor does a much better job of mixing than mixing by hand)
If the dough is sticky, put a dusting of tapioca flour on the parchment paper using a sieve so that it doesn’t end up in clumps.
Then put the dough on the floured parchment paper.
Also put a bit of tapioca starch on your fingers so they don’t stick to it.
Roll the dough out until it’s about 1/8” thick or push it out from the center out with your fingers.
Bake for 8 – 10 minutes or until golden brown. (I found 12 mins to be good).
Cut up all your toppings.
Remove the crust from the oven.
Put on your chosen toppings: start with a sauce then some more cheese (I know … more cheese!), then your veggies, meat, etc., and then …wait for it … more cheese to glue the toppings to the pizza crust.
Put the pizza back into the oven and bake it for another 10 mins.
1st Time: Pizza crust worked amazingly well. I mixed in 2 tsp of Italian Spice Mix. Put the crust in the oven to cook for 15 minutes on a cookie sheet, then took it out and loaded it up with: our chosen toppings: chiffonade spinach; thinly sliced artichokes, black olives, red peppers; more grated cheese, thinly sliced beef pepperoni and then cooked it for another 10 minutes. The crust was delicious and about ¼” thick when cooked.
2nd Time: baked it for 12 mins before toppings and then another 10 or 11 minutes after the toppings went on. It was a sturdier crust.
3rd Time: perfect!
4th Time: made the dough the same and rolled it out and cut it with a 4” biscuit cutter. Made mini pizzas. They turned out great!
Prepared, tried and tested by: Irene Ferguson
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