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Recipes > Gluten Free Pizza Crust 2

Gluten-Free Pizza Crust

Gluten-free pizza lovers, rejoice! Your days of eating sad, flavorless pizza (or foregoing it altogether) are over. This easy-to-mix batter-like dough bakes up into a crisp and chewy crust. It's a wonderful base for your favorite toppings.

Prep

15 mins

Bake

18 to 25 mins

Total

1 hr 48 mins

Yield

one 9" to 12" pizza

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Ingredients

  • Gluten-Free All-Purpose Flour — 1 1/2 cups (234g)
  • Buttermilk Powder or Nonfat Dry Milk — 2 tablespoons (18g)
  • Baking Powder — 1 teaspoon
  • Table Salt — 3/4 teaspoon
  • Xanthan Gum — 1 teaspoon
  • Instant Yeast — 1 1/2 teaspoons
  • Granulated Sugar or Honey (Optional) — 1 tablespoon
  • Warm Water — 1 cup (227g)
  • Olive Oil (Divided) — 1/4 cup (50g)

Featured Products

ALL PURPOSE FLOUR 1KG (#104681)

ALL PURPOSE FLOUR 1KG (#104681)

$5.50 $4.40

FULL CREAM MILK POWDER 200G (#62239)

FULL CREAM MILK POWDER 200G (#62239)

$6.00 $4.80

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.50 $2.00

FINE SALT (#12581)

FINE SALT (#12581)

$27.10 $21.68

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you’re using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
  2. Place the sugar or honey (if you’re using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
  3. Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you’ve ever applied spackling compound to a wall, that’s exactly what it’ll look and feel like. Note: You must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.
  4. Cover the bowl, and let the dough rest for 30 minutes or so.

Education

Baking School

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INSTANT DRY YEAST 11G (#12294)

2.50

FINE SALT (#12581)

27.10

PURE HONEY 1KG (#14845)

6.90

FULL CREAM MILK POWDER 200G (#62239)

6.00

BAKING POWDER 100G (#62712)

2.50

XANTHAN GUM 8OZ (#67920)

24.20

ALL PURPOSE FLOUR 1KG (#104681)

5.50

OIL SPRAY AVOCADO OLIVE 200ML (#108481)

10.20

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