Elizabeth Barbone’s Yeast-Raised Gluten-Free Pizza Crust Guide

Homemade dough transforms into a tender, flavorful base that holds every topping flawlessly.

By Medha deb

Created on Sep 21, 2025

Homemade dough transforms into a tender, flavorful base that holds every topping flawlessly.

Elizabeth Barbone’s Yeast-Raised Gluten-Free Pizza Crust

Elizabeth Barbone, renowned for her expertise in gluten-free baking, offers home cooks a path to genuine, chewy, and delicious gluten-free pizza. Her method focuses on the science of yeast doughs, strategic flour blends, and smart kitchen techniques to recreate the irresistible pizza crust textures and flavors that gluten-free eaters often miss.

Why Yeast-Raised Pizza Dough?

Traditional pizza crusts rely on wheat gluten for elasticity, chew, and structure. Barbone’s approach, using yeast, aims to mimic the stretch, rise, and flavor development of classic dough, ensuring gluten-free eaters can savor every bite.

Flavor: Yeast fermentation creates subtle sour and savory notes.
Texture: Proper hydration and rising time produce an airy crumb and crisp exterior.
Structure: The rise grants better support for toppings, solving the sogginess often found in gluten-free pizzas.

Ingredients Breakdown

Every component in Barbone’s recipe is chosen for a specific function in a gluten-free dough.

Gluten-Free Flour Blend: Barbone recommends using a custom or reputable commercial all-purpose gluten-free flour with xanthan gum. Essential for mimicking gluten’s binding properties.
Instant Yeast: Fast-acting for a reliable rise and consistent results. No proofing required, simplifying the mixing process.
Warm Water: Activates the yeast and hydrates the flours for proper dough formation.
Olive Oil: Adds flavor, enhances tenderness, and supports browning.
Sugar: Feeds the yeast and aids in browning.
Salt: Balances flavors and modulates yeast activity.

Step-by-Step Pizza Dough Preparation

Barbone advocates for a clear, streamlined process to maximize ease and success:

Mix Dry Ingredients: In a large bowl, combine the flour blend, instant yeast, sugar, and salt. Stir to distribute ingredients evenly for a consistent rise.
Add Wet Ingredients: Pour in the warm water and olive oil. Mix until a soft, slightly sticky dough forms — this dough should be looser than traditional wheat-based ones.
Initial Kneading: Knead briefly in the bowl or by hand until the dough is cohesive and smooth. Gluten-free dough won’t have the same elasticity as wheat dough—look for even moisture and no lumps.
First Rise: Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place until doubled—usually 60-90 minutes. The dough should become puffy and noticeably expanded.
Shaping: Generously grease a pizza pan or baking sheet with olive oil. With oiled or wet hands, gently press and stretch the dough into your desired shape, aiming for even thickness. The dough is delicate and requires patience.
Second Rise: Let the shaped crust rest, uncovered, for 20–30 minutes to develop additional airiness. A light second rise ensures a tender crumb.
Par-Bake: Bake the un-topped crust in a preheated oven until lightly golden. This essential step prevents sogginess and sets the structure.
Topping and Final Bake: Add sauce, cheese, and your choice of toppings. Return to the oven and bake until toppings are bubbly and crust is crisp.

Tips for Success

Measuring Flour Accurately: Spoon flour into the measuring cup and level with a knife. Too much flour yields dense, dry dough.
Optimize Hydration: Gluten-free doughs require higher hydration. If the dough seems dry, add water a tablespoon at a time.
Don’t Skip the Par-Bake: Par-baking secures the interior structure, so the finished pizza is never gummy.
Use a Kitchen Scale: Measuring by weight ensures consistent results, especially with gluten-free flours that vary in density.
Temperature Matters: Ensure water is warm (about 110°F/43°C). Too hot can kill yeast; too cold prevents activation.

Gluten-Free Flour Blends: Choosing and Customizing

Barbone’s method works with most commercial all-purpose gluten-free flour blends containing xanthan or guar gum. However, you can craft a blend to suit your taste and dietary needs.

Flour	Function
Brown Rice Flour	Nutty flavor, structure
White Rice Flour	Neutral base, lightness
Tapioca Starch	Chewiness and stretch
Potato Starch	Moisture retention, tenderness
Sorghum or Millet Flour	Whole-grain flavor, added nutrition
Xanthan Gum	Replicates gluten’s binding

Common Problems & Troubleshooting

Dense or Dry Crust: Too much flour, not enough water, or over-baking. Add water in small increments for a soft dough.
Crust Doesn’t Rise: Old yeast, water too hot/cold, or too little time. Always check yeast expiration and water temperature.
Toppings Sink or Soggy Crust: Skipping the par-bake or heavy toppings. Always bake the crust alone for several minutes before topping.
Tough, Chewy Texture: Overmixing or under-hydrated dough. Handle the dough just until combined, and use enough water.

Making the Pizza Your Own: Variations & Flavor Additions

This gluten-free crust provides a versatile foundation for endless pizza creativity. Try the following ideas to personalize your pie:

Herbed Crust: Mix dried oregano, basil, or garlic powder into the flour blend.
Whole-Grain Twist: Substitute part of the rice flour for teff, millet, or sorghum for earthy flavor and fiber.
Cheese Crust: Blend grated Parmesan or asiago into the dough for extra richness.
Seasoned Oil Brush: After par-baking, brush crust edges with olive oil and sprinkle with coarse salt or herbs.

How to Store, Freeze, and Reheat

Store Baked Crust: Cool completely, wrap tightly, and keep at room temperature for up to 24 hours.
Freeze for Later: Wrap par-baked crust in plastic and foil. Freeze for up to 2 months. Thaw and top as desired before final bake.
Reheat Slices: Place slices on a baking sheet in a 375°F oven for 7-10 minutes, or heat in a hot skillet for crispier results.

Expert Pizza Assembly & Baking Advice

Keep Toppings Light: Avoid overwhelming the crust’s structure; stick to a single layer of cheese, sauce, and modest amounts of vegetables or meats.
High-Temperature Baking: Bake on a preheated stone or steel if possible—450-500°F ensures a crisp, blistered bottom.
Even Slicing: Let the finished pizza sit for a few minutes before cutting; this prevents cheese from sliding and keeps slices neat.

Frequently Asked Questions (FAQs)

Q: What flour blend works best for Elizabeth Barbone’s yeast-raised pizza?

A: Use a quality all-purpose gluten-free blend with xanthan or guar gum for the closest texture to traditional dough. Custom blends with rice, tapioca, and potato starch also perform well.

Q: Why par-bake gluten-free pizza crust?

A: Par-baking sets the structure, prevents sogginess from wet toppings, and produces a chewy, crisp edge.

Q: Can I make this recipe dairy-free or egg-free?

A: Yes. Substitute dairy-free cheese for topping. For egg-free dough, use a commercial egg replacer or unsweetened applesauce, but note that structure may differ slightly.

Q: What is the best way to get a golden, crisp bottom?

A: Bake on a preheated pizza stone or steel. Brushing the pan and dough with olive oil enhances browning and texture.

Q: How do I know when the crust is done baking?

A: The edges should be deep golden and the bottom crisp. Toppings should be bubbly and lightly browned.

Final Notes: Pizza for Everyone

Elizabeth Barbone’s yeast-raised gluten-free pizza crust method removes the compromises gluten-free eaters once faced. Thoughtful flour blends, smart yeast techniques, and kitchen-tested tips deliver pizza night tradition without restriction. Try out the variations, adapt the process for your favorite toppings, and enjoy genuine, chewy, and flavorful gluten-free pizza every time.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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