Tuesday night is pizza night for the kids at our house. We’ll often pick up takeout for the gluten-eaters, but almost everyone prefers this easy homemade gluten free pizza crust. It’s similar to the recipe for my gluten free pizza bites, but takes way less effort. Just pour the batter into a a 9×13″ pan and bake to make the crust. Then top it with your favorite ingredients and bake it again.
This recipe makes a chewy crust, but with a little experimenting, we’ve found that we can alter the the texture and make a crunchy crust by replacing the olive oil with melted butter. The batter will pour, but not easily. Our area is pretty humid, so if you live in Arizona or Colorado or another dry area you might need to add a bit more water to get it out of the blender.
Note: When I’m baking this, I bake the gooey batter until it’s firm (about 10 minutes) and then I lift it out of the pan by the parchment paper and bake it longer on the center rack. I do this because I find it makes the crust crisper. This step is totally optional. The kids like a chewier crust so they don’t bother removing it from the pan, they just bake it for a whole 25-30 minutes right in the pan, then top it and continue to bake until the cheese is melted.
- ¾ c water
- 1 egg
- ½ c Parmesan cheese
- 2 c tapioca flour (tapioca starch)
- ¼ c olive oil or melted butter
- 1tsp garlic powder
- 1 T Italian Seasoning
- Combine all ingredients in a blender and blend until smooth.
- Batter should pour slowly out of the blender, so if needed blend in more water a tablespoon at a time.
- Pour into a parchment lined 9x13" pan
- Bake at 400F for 15 minutes.
- Lift the crust out of the pan with the parchment paper and continue to bake for 20 minutes or until the center is dry. (see note below)
- Return to pan, top with sauce, cheese and toppings, and bake until cheese is melted and bubbly.