A delicious Gluten Free Crispy Pizza base from Adriana Rabinovich… The perfect thin and crispy recipe for all your favourite pizza toppings. And… it’s also Dairy Free and Vegan.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Making Gluten Free Crispy Pizza with Adriana Rabinovich
This Gluten Free Crispy Pizza recipe is not one of my own. But I am in the process of updating old recipes on the blog with printable recipe cards and this one has reached the top of the list.
This particular recipe for a thin and crispy base comes from Adriana Rabinovich. However, I picked it up a few years back when I attended a gluten free baking course at Braxted Park. And it’s a good base… So, mine or not, it deserves a place on Gluten Free Alchemist.
Actually, I do have another recipe for gluten free pizza dough on the blog which is very much my own. Indeed, it is also a recipe I love. But it is very different to the Crispy Pizza base shared here… being a soft and fluffy dough which lends itself more towards a deeper traditional pizza.
The interminable trouble with gluten free Pizzas
I’m picky about pizza. And good gluten free pizza bases are notoriously difficult to find either in shops, recipe books or on the internet… They are often either gluey to the extent that they are difficult to cut and chew… Or dry to the point that they would be better called ‘crackers’… And then there are gluten free pizzas which are soggy underneath because they lack the structure to utilise the heat of the oven for rising and baking well.
The ‘no yeast’ pizza trend…
There has also been a recent rise of gluten free pizza recipes on the internet that don’t use yeast. Instead, they are made with gluten free flour, yoghurt and baking powder… The ‘3 ingredient pizza’. It’s something I tried years ago on the back of a non-gluten free trend… And there’s a reason why it never made it to the blog… It was not good!
But with the rise of gluten free versions, I recently questioned whether I may have just got it wrong… Perhaps my ratios were off, or the flour was not balanced. And with that, I decided to give it another go… This time with a ‘best ever’ recipe from the most popular of gluten free bloggers out there…
I followed the recipe exactly, even buying a bag of self-raising flour for the task.
The pizza once cooked looked great… Just like a pizza should… But it was really unpleasant to eat… Stodgy yet hard and so unappetising that the whole family ended up scraping off the toppings and binning the base. So, while the sentiment towards a super-quick yoghurt-pizza base is a good one (and clearly works when gluten is present)… I think I’ll stick to yeasted versions. Not only do they taste better, but they can still be frozen ready for when you need them in a hurry.
Is Adriana’s Gluten Free Crispy Pizza base easy to make?
Absolutely yes! To be honest, while it contains a few more ingredients and is made with yeast (so needs a little time to proof), I honestly don’t think it is any more difficult to make than ‘yoghurt-pizza’… It’s a simple case of mixing everything in a big bowl and then shaping!
It’s actually fun… A bit like stepping back into pottery classes in school. Shaping the dough involves a very wet hand to gently smooth it little by little into a fine disc on baking paper. Almost like moulding clay.
What flour should I use for Gluten Free Crispy Pizza?
Crispy Pizza doesn’t require any special flour blends… On the baking course, Adriana Rabinovich used Doves (Freee) plain baking flour. Since then, when making at home, I have used Gluten Free Alchemist white blend A. This has worked equally well. So, I suspect that your usual flour blend will be good for making this particular base.
Can this Gluten Free Crispy Pizza base be frozen?
Yes! One of the things that’s great about this Gluten Free Crispy Pizza is that it is very ‘freezable’. Because the base is part-baked before being topped and baked again, it is super-easy to freeze mid-way, after the first bake. It’s then ready to fetch out and top at a later date, for a super-quick meal.
Do I have to make this pizza thin and crispy?
Yes. While Adriana’s dough makes a great thin or crispy-based pizza, it does not lend itself well to either a ‘deep pan’ or ‘stuffed crust’ style. The dough is not one that can be either kneaded or folded. Nonetheless, it is delicious and a great option to have in the baking repertoire.
A Gluten Free Crispy Pizza that is also dairy free and vegan
Even better… This particular Gluten Free Crispy Pizza base is not only gluten free, but is also dairy free and vegan too! With no milk or eggs in the mix, it doesn’t even require any ingredient substitutions. Just make sure you choose toppings that are safe to eat and use a vegan cheese that you know you love.
What toppings are good for a Gluten Free Crispy Pizza?
I guess a better question is ‘What’s your favourite pizza topping’?
As you can see from the photos, pretty much anything goes well on a gluten free Crispy Pizza base. I usually spread some Italian tomato Passata or Pesto directly on the base, before topping with anything from roasted vegetables, ham, chicken or pepperoni, to prawns, goats cheese and pumpkin seeds/pine nuts.
In the recipe shared here, I’ve offered some topping ideas for making a Roasted Vegetable Pizza.
Have you made Gluten Free Crispy Pizza?
If you make this recipe for Gluten Free Crispy Pizza, do let me know… Leave a comment, rate the recipe and tag me on social media with your amazing pizza photos so I can see how they turned out. And tell me your favourite toppings too… I always love the inspiration that comes from other people’s discoveries and I just adore trying new flavours and pairings!
Thanks for stopping by
Other gluten free pizza-inspired recipes you will love…
Gluten Free Crispy Pizza topped with Roasted Vegetables
- Kitchen scales
- measuring spoons
- baking paper
- baking trays
- large mixing bowl
- wooden/silicone spoon
- measuring jug
Crispy Pizza Base
- 110 g plain gluten free flour mix Doves or GFA Blend A (See NOTES) have both been tested
- 220 g corn flour (corn starch)
- 55 g ground almonds almond meal
- 2 tsp fine sea salt
- 2 tsp xanthan gum
- 2 tsp caster sugar
- 14 g dried active yeast (this is NOT instant yeast)
- 350 ml tepid water blood temperature
- 2 tbsp olive oil
Suggested toppings for a Roasted Vegetable Pizza
- tomato passata
- a selection of vegetables e.g. courgette, tomato, mushroom, baby corn, squash, garlic, sweet pepper, artichokes, mushrooms, chilli
- cheese of your choice (Cheddar/goats cheese/blue cheese/vegan cheese) grated or sliced
- pine nuts and/or pumpkin seeds lightly toasted
- fresh or dried herbs
- fresh black pepper and other seasonings as preferred
- Preheat the oven to 200 C/400 F/Gas 6. To bake the pizza crispy, you will need to bake straight onto a hot surface, so make sure you preheat your intended baking trays at the same time. I used upturned baking sheets to get as flat as possible.
- Combine all the dry ingredients in a bowl and whisk lightly to make sure they are well-incorporated.
- Measure the water and olive oil into a jug and make sure the liquid is at hand temperature.
- Add the liquid to the flour mix and combine using either a wooden/silicone spoon or your hands, until the dough comes together. It should be soft and a little wet. If it seems too dry, add a tiny bit more water (cautiously).
- Beat the mixture with a firm spoon for about a minute until the dough comes away from the sides of the bowl.
- Divide the mixture into thirds (for three pizzas).
- Cut three large sheets of baking paper and fill a jug or bowl with cold water.
- One at a time, spread each piece of dough-batter on a baking paper sheet as follows : Dip your hands in the cold water and gently flatten the dough.
- Keeping your hands wet, gently smooth the dough from side to side, turning the pizza as you go, to gradually flatten and spread into a circle. Keep doing this until your pizza base is thin as you want.
- Set aside for about 20 minutes in a warm place to proof.
- When ready to put in the oven, drizzle a little olive oil across the top.
- Slide the pizza (still on the baking paper) straight onto the hot baking tin surface (the direct heat helps it to cook and bubble up).
- Bake the base (without toppings) for 8 to 10 minutes until golden and crisping slightly at the edges.
- Remove from the oven ready for your toppings. You can cool and freeze or chill at this stage, to be topped and eaten another time.
- When ready, top each pizza with a thin spread of tomato passata, then a layer of roasted vegetables followed by any other toppings you are using and cheese.
- Place back in the oven for a further 10 to 15 minutes until the cheese is melted and the other toppings are hot through and crisping.
- Remove from the oven, slice and enjoy.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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