Gluten-Free Pizza Crusts

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
657 mg
44 g
5 g
1 g
0 mg
15 (1 ea.)

1¼ cup original Rice Dream
2 Tbsp canola oil
5 tsp yeast
3 Tbsp brown rice syrup
1 cup brown rice flour
¾ cup buckwheat flour
2 Tbsp sea salt
1½ cup tapioca flour
2 Tbsp xanthan gum

  1. In a medium size saucepan, warm Rice Dream for one minute on low heat, or until milk is luke warm. Pour into an electric mixing bowl with a dough hook attachment.
  2. Add canola oil, yeast and brown rice syrup. Let it sit for 5 minutes.
  3. Add remaining ingredients and mix well.
  4. Scrape dough out of bowl onto a lightly-floured surface (dough will be sticky), and lightly knead to form a smooth ball.  Divide dough into 15 equal portions (2 ounces each) and roll into balls. Cover and let rest for about 10 minutes.
  5. Preheat oven to 350F.  Lightly coat a baking sheet with canola oil spray.
  6. Roll out balls with rolling pin to 7-inch circles. Par-bake in oven for 5 to 6 minutes. Arrange toppings on crust, return to oven and bake for 10 to 15 minutes, or until toppings are heated through.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>