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Cheesy Tapioca Flour Gluten-Free Pizza Crust Recipe

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4.4 from 78 reviews

This Cheesy Tapioca Flour Gluten-Free Pizza Crust recipe offers a delicious, chewy, and crispy pizza base made entirely without gluten. Using tapioca flour as the main ingredient and enriched with mozzarella and parmesan cheeses, this crust bakes up golden and sturdy, perfect for holding your favorite toppings. The method involves a hot milk and oil infusion, mixing with eggs and cheese to achieve a sticky yet workable dough that transforms into a beautifully textured pizza crust when baked in a cast-iron skillet or baking sheet at high heat.

Ingredients

Wet Ingredients

  • 1¼ cups whole milk
  • 1/4 cup + 2 tablespoons vegetable oil (such as sunflower or canola oil)
  • 2 large eggs (room temperature)

Dry Ingredients

  • 1 teaspoon kosher salt
  • 300 g Bob’s Red Mill tapioca flour (plus about 15g more for dusting)

Cheeses in Dough

  • 4 oz shredded low moisture mozzarella
  • 2.7 oz finely grated parmesan cheese

Toppings

  • 1/2 cup pizza sauce
  • 6 oz fresh mozzarella (sliced)
  • 1 oz finely grated parmesan cheese
  • 1/4 cup pesto
  • Basil and red pepper flakes (for garnish)
  • Other toppings of your choice!

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 500°F, placing a 12-inch cast-iron skillet or a thick, large baking sheet on the bottom rack to heat thoroughly while you prepare the dough.
  2. Heat Milk and Oil: In a small saucepan over medium heat, combine whole milk, vegetable oil, and kosher salt. Stir occasionally and bring to a rapid boil. Once large bubbles form and the milk puffs up, immediately remove from heat to ensure it’s hot enough to cook the tapioca flour properly.
  3. Add Tapioca Flour: Gradually add the tapioca flour to the hot milk mixture, stirring constantly with a silicone spatula to combine. The dough will become very sticky, and the flour may not incorporate fully at this stage.
  4. Mix the Dough: Transfer the sticky dough to the bowl of a stand mixer fitted with the paddle attachment or a food processor with a basic blade. Beat on medium speed until the dough is smooth and has cooled to a touchable temperature, about 5 minutes. Be careful to avoid overheating if using a food processor.
  5. Incorporate Eggs: Lightly whisk one egg at a time in a small bowl. With the mixer on low speed, slowly add each egg into the dough and beat until fully integrated, which might take about 5 minutes per egg. Gradually increase mixer speed as the dough begins to incorporate the eggs and smooth out.
  6. Add Cheese: With the mixer still on low, gradually add the shredded mozzarella and grated parmesan cheese. Beat on medium speed until the cheese is completely incorporated into the dough, using a spatula to scrape down the sides if necessary. Knead lightly with tapioca flour dusted hands if needed to fully combine.
  7. Divide and Shape Dough: Divide the dough into two equal portions. Dust your hands and work surface with tapioca flour to prevent sticking. On a parchment-lined surface dusted with tapioca flour, press each dough portion into a 12-inch round, forming a thicker edge crust. Prick the base of each crust with a fork to prevent bubbles during baking.
  8. Pre-Bake Crusts: One at a time, transfer a pizza dough round with parchment paper onto the preheated skillet or baking sheet on the bottom rack. Bake for 10-13 minutes until the crust is set and beginning to firm.
  9. Add Toppings: Remove the partially baked crust from the oven, add a layer of pizza sauce, fresh mozzarella slices, parmesan cheese, pesto, and any additional toppings of your choice. Garnish with basil leaves and red pepper flakes as desired.
  10. Bake with Toppings: Return the topped pizza to the oven and bake for an additional 7-10 minutes, until the cheese is melted and bubbly and the crust is golden and crisp.

Notes

  • Make sure the milk mixture reaches a rapid boil to properly cook the tapioca flour for the right dough consistency.
  • Dust hands and surfaces liberally with tapioca flour to handle the sticky dough and prevent sticking.
  • The dough is much stickier than traditional wheat-based doughs but will firm up once baked.
  • Using a cast-iron skillet or a thick baking sheet preheated in the oven helps achieve a crispy crust.
  • You can customize the toppings according to your preference to make it a versatile gluten-free pizza.
  • If you reduce or omit cheese in the dough, it will become too wet and sticky to form a proper crust.

Find it online: https://justsosavory.com/cheesy-tapioca-flour-gluten-free-pizza-crust-recipe/