Amazing Gluten Free Pizza Crust
The Best Gluten Free Pizza Crust:
Pizza in its own right should be considered its own food group, it’s that delicious. At least it was until I went gluten free. Nearly, every recipe I tried produced gummy, raw, unimpressive pizza. My dear husband was such a trouper in awaiting an overdue dinner, as each crust took hours to create. Undoubtedly, the most frustrating thing about it was after all that time invested it was yet another recipe to add to the never make again list.
A Crust Using One Flour:
I loved the idea of family pizza night, the heart was there but the pizza just wasn’t. Recently we tried this new pizza recipe using King Arthur’s Gluten Free flour and it produces the closest thing to pizza, much to our merriment. This crust is thin, with a pleasant chewiness, like you find with freshly baked bread. It’s a hit with the kids and the hubby as it holds up to the infinite amount of topping we like on our pizza. Pour yourself a nice glass of wine and enjoy, it’s worth the bake.
Cooking Time: 22 mins Preparation 10 mins
Cooking Temp: 450 degrees
Ingredients:
1 c warm water
2 t yeast
1/2 T sugar
½ t salt
2 c gluten free flour (I recommend King Arthur’s Gluten- Free Flour Blend)
1 T vinegar
1T olive oil
Steps:
- Preheat Oven to 450 degrees.
- In a glass measuring cup or bowl add the warm water (110 degrees), sugar and yeast, stir briskly and allow to bloom for 10 minutes. You are looking for the yeast to double in size producing a foamy top layer. Set aside.
- In the bowl of a stand mixer combine the flour and salt.
- Add the yeast mixture to the bowl and mix on medium speed for 30 seconds. Add the oil and the vinegar and continue mixing for 1 minute. This mixture will remain wet and will not form a ball.
- Prepare a non-stick pizza pan with spray oil and pour the mixture onto the pan.
- This dough is very sticky and tears easily. Using wet fingers or a small rolling pin spread out the dough, starting in the middle and using outward strokes.
- First Bake: bake for 12 minutes on the lowest rack
- Remove pizza from over and top with desired toppings.
- Second Bake: Return to the oven reducing the heat to 425 degrees, bake an additional 10 minutes until the cheese is bubbling.
- Transfer to a cutting board, slice and enjoy. Careful it’s hot!
-Patience
2 Comments
Christina
Saving this recipe! Ariella loved baking cinnamon rolls so I think she would love helping mom knead the dough!
Patience
Thanks for stopping by my friend. I may need that recipe for gluten free cinnamon rolls…yum. This pizza crust is a no knead one, but Ariella would love trying to smooth it out onto the pan.