Italian Artisan Bread Dough, Repurposed Into Pizza Crust

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As We Told You on Our Italian Bread Post, We Used the Dough to Make Pizza Crust too.

As stated on that previous post :”Also this dough is multipurpose, you can make smaller breads for little sandwiches and even pizza crust. We will be sharing our pizza crust soon!”

So here it is the pizza crust, and in our opinion the result is pretty outstanding. You will end up with 3 or 4 pizza crusts and you can bake them and freeze them for later. You will see that it toastes very nicely.

Remember the upside, it uses very cheap ingredients, no mix or special ingredients, so it is very affordable to make, we added the numbers along with the ingredients (USA retail prices).

Pizza Crust


2 cups rice flour (white) $1.18
1 cup tapioca flour           $1.95
3 tsp xanthan gum          $0.12
1 1tsp himalayan salt   $0.03
2 tbsp demerara sugar   $0.25
1 1cups warm water
2 tbsp fast rise yeast       $0.60
1 tbsp sunflower oil, 1/2 tbsp extra virgin olive oil $0.30
2 large eggs, beaten slightly  $1
1 tsp apple cider vinegar        $0.06
TOTAL                                      $5.49

  1. Place flours, xanthan gum, salt in a bowl. Blend well (use a whisk or a heavy duty mixer).
  2. Dissolve the sugar in warm water, and add yeast to active it, it should foam a bit.
  3. Blend into the dry ingredients.
  4. Add the eggs, the oil and the vinegar. If you use your hands, grease them first or put the mixer on high for 3 minutes.
  5. Form 3 or 4 pieces of dough with a greased spatula.
  6. Pre-heat oven to 400° F. Cover the dough and let rise in a warm place until doubled in bulk, about 20 minutes.
  7. Move them carefully onto a greased cornmeal-dusted pizza sheet. Spread the dough until you get the pizza crust exactly as like it in shape and thickness.
  8. Bake for 35 to 40 minutes.
  9. Cool the loaves down before consuming.


Dough is very sticky and tender, the greased spatula will do the job easily. (you can also simply wet your hands a bit)

Remember! If  you are not going to consume it on the same day, freeze it. When consuming again put in the oven for 2 minutes, add the toppings and continue baking until done.

If you react to dairy, try our dairy free topping option!

When your crust is ready, cover it with your favorite recipe of guacamole, arugula (we used an Italian kind), tomatoes and cubes of palm heart or mushrooms!

The recipe of the Italian Artisan bread was inspired by a recipe from the blog The Gluten Free Girl, but the pizza crust idea is on us 🙂

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