If you’re gluten-free and craving pizza, look no further than this delicious Gluten-Free Rice Flour Pizza recipe! Made with fresh basil and juicy cherry tomatoes, this pizza will certainly hit the spot. The recipe features a homemade crust made with rice flour and tapioca flour, ensuring a delightful texture without the need for yeast. Topped with gooey mozzarella cheese, this pizza is a crowd-pleaser that will satisfy your cravings. Whether you’re following a gluten-free diet or just looking for a tasty new pizza recipe, this one is sure to become a favorite in your household. Enjoy a slice of this healthy and flavorful pizza in just under an hour!
See Related: Ten Best Egg Substitutes You Need for Vegan Baking
Gluten-Free Rice Flour Pizza with Fresh Basil and Cherry Tomatoes
Enjoy this delicious gluten-free pizza with a perfectly textured crust, topped with fresh basil and halved cherry tomatoes for a delightful and flavorful meal.
Equipment
- large mixing bowl
- Small mixing bowl
- whisk or fork
- Measuring cups and spoons
- parchment paper
- Rolling pin or hands for pressing dough
- Baking sheet or pizza stone
- pastry brush
- Knife and cutting board
Ingredients
For the crust:
- 1 cup rice flour
- ½ cup tapioca flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- ½ tsp xanthan gum or guar gum
- 1 egg or flax egg for vegan option
- 1 tbsp olive oil
- 2-3 tbsp yogurt or milk
- ½ cup water adjust as needed
For the toppings:
- 1 cup cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- Fresh basil leaves
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese optional
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Dough:
- In a large bowl, combine the rice flour, tapioca flour, baking powder, salt, sugar, and xanthan gum.
- In a separate bowl, beat the egg (or prepare the flax egg) and add the olive oil and yogurt (or milk).
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Gradually add water, mixing until a slightly sticky but workable dough forms. Adjust water as needed.
Form the Crust:
- Place the dough on a sheet of parchment paper and roll it out into a circle about ¼ inch thick. Alternatively, you can press it out with your hands.
- Transfer the parchment paper with the dough onto a baking sheet or pizza stone.
Parbake the Crust:
- Bake the crust in the preheated oven for about 10 minutes, or until it starts to firm up and turn lightly golden.
Prepare the Toppings:
- In a small bowl, combine the minced garlic with olive oil.
- Brush the garlic olive oil mixture over the partially baked crust.
- Sprinkle the shredded mozzarella cheese evenly over the crust.
- Arrange the halved cherry tomatoes on top of the cheese.
- Season with salt and pepper to taste.
Bake the Pizza:
- Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
Add Fresh Basil:
- Once the pizza is out of the oven, scatter fresh basil leaves over the top. Add grated Parmesan cheese if desired.
Serve:
- Slice and serve your improved rice flour pizza with fresh basil and cherry tomatoes immediately. Enjoy!
Notes
Calories per Serving:
- Approximately 350-400 calories per serving (assuming 3 servings)
Tips:
- Crust Thickness: Adjust the thickness of the crust to your preference. Thinner crusts will be crispier, while thicker crusts will be more bread-like.
- Preheating the Baking Surface: If using a pizza stone, preheat it in the oven to achieve a crispier crust.
- Flour Substitutions: Experiment with different gluten-free flours like almond flour or coconut flour for a unique flavor and texture.
- Extra Herbs: Sprinkle extra dried herbs like oregano, thyme, or rosemary on the crust before baking for added flavor.
- Cheese Variations: Try different cheeses such as feta, goat cheese, or dairy-free options to suit your dietary needs and taste preferences.
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a stovetop skillet to retain crispiness.
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