For basically every recipe, I prefer to have a gluten free version of the regular one. But pizza crust is just so different. Gluten is so integral to that stretchy, elastic dough. So I searched out a gluten free version. With gluten free, you basically always get a dough that looks more like Play D’oh or frosting, then you spread it out on parchment paper. I found this recipe on glutenfreepalate.com and am posting it here (slightly modified) so I don’t have to scroll through tons of pages of text and ads (and because I don’t make any money off this blog–it’s just so I have an electronic version of my own recipe book). If you’d like more details and pictures, make sure to visit their website.
In any event, this recipe is great because you don’t need to wait for it to rise. You can also bake a crust and freeze it to top later. Of course you don’t get fluffy, airy crusts, but it’s easy, chewy, and delicious, and you can make it as thick as you want. That’s one of the things about gluten free crusts–a lot of restaurants use the Udi’s crust, which is fine but thin–more like a really thick tortilla. So it’s refreshing to make it thicker. Here’s a picture of the thickness that I make (the black specks are extra basil on top):
Here’s an even thicker one:
Make it a meal with:
- Green Salad
- Root Beer
Gluten Free Pizza Crust
Chewy, easy, and delightful.
Ingredients
- 3/4 c. Warm Water
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1 Tbsp. Sugar
- 1 pkg. Yeast
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2 c. Gluten Free Flour with Xanthan Gum (like Bob’s Red Mill cup for cup)
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1 tsp. Salt
- 1 Egg
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1 Tbsp. Olive Oil
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1 tsp. Vinegar
Directions
Place a pizza stone in the oven and preheat to 450°. In the bowl of a stand mixer, place water, sugar, and yeast, and let it sit for about 5 minutes or until it’s foamy. (Note: For measuring gluten free flour, always spoon into the measuring cup and level off with a knife instead of scooping out with the measuring cup.) Add the rest of the ingredients and mix with the paddle attachment on low speed for 1 minute. Using an oiled spatula, scrape the dough onto a sheet of parchment paper and use oiled hands to spread into your desired size and shape (about 10-12″). Place the parchment on the pizza stone and bake for 10 minutes or until slightly golden brown. Carefully remove from oven with the paper (remember parchment can get brittle and break easily after baking), then add toppings, return with paper to the stone, and bake for another 10-15 minutes until golden brown.
Mitchell Meals 