The BEST Gluten-Free Pizza Crust

Imagine a gluten-free pizza crust that tastes amazing, stays intact, basically is like other crusts… well here it is, the BEST gluten-free pizza crust!

I was very impressed how well this crust turned out. I have tried making a gluten-free crust in the past but it was soggy, dense, and crumbly. This one is light, has the thin crisp pizza feel, and is delicious! For an added bonus, it is without sugar! My husband even enjoyed it (he suffered through the last one).

Well enough with the introductions, onto the baking!

The bowl in the flour to activate the yeast is for those who don’t like cleaning extra bowls. Ya, I got you covered! Honey works great in helping the yeast activate. It takes a little bit longer than sugar, but it still gets the job done.

Before rising…

After rising…. if you look REALLY close you can see a slight difference.

Hello Mr. Lump.

It may seem impossible to spread the pizza dough to the outer edges due to it being so sticky. But do not lose hope! With a little patience, persistence, and olive oil on your fingers, you will be able to get the job done, I promise!

Choose your favorite toppings… we went with a chicken basil pesto-YUM!

Look at that deliciously crispy crust! Looks almost too good to be gluten-free, but it is!

Gluten Free Pizza Crust

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Ingredients

  

• 2 1/2 cups gluten free flour
• 2 TBS nonfat dry powdered milk
• 1 tsp baking powder
• 1 tsp xanthan gum
• 3/4 tsp salt
• 1 cup water (lukewarm)
• 1 1/2 tsp active dry yeast
• 1 TBS honey
• 2 TBS olive oil

Instructions

 

• Put the flour, milk, baking powder, xanthan gum, and salt in a bowl to whisk together. Then make a hole in the middle of your flour mixture big enough to hold a cup of water.
• Pour water into the flour hole. Sprinkle yeast over the water as evenly as possible. Evenly drizzle the honey over the yeast. Wait a few minutes before dripping the oil over the yeast mixture. Set aside for about 30 minutes until it is bubbly. If the yeast is having a hard time activating, you may stir the yeast.
• Combine the two mixtures with a blender on medium high speed for about 4 minutes. The dough will be very sticky. Scrape the sides of the bowl to form a ball. Cover the bowl and let the dough rest for about 30 minutes.
• Drizzle 2 TBS oil into the center of a greased baking sheet and thoroughly coat the sheet (this helps give the pizza a crispy bottom). Scoop the dough and place in the center of your baking sheet. Using your fingers, start at the center of the dough and work your way outwards.* Let the pizza dough rest for about 15 minutes and preheat oven to 400 F.
• Place pizza on the lower rack of the oven to precook for about 8 minutes.
• Remove crust from the oven and cover with your favorite toppings. Return to the oven to continue baking for about 10 to 15 minutes, depending on the toppings. Remove from the oven and ENJOY!

Notes

*The dough still will be very sticky which makes spreading out the dough a bit of a challenge. Try wetting your fingers with the olive oil already on your baking sheet. Sprinkling flour on the top of your dough really helps as well.

Contrary to what the New England locals tell you, there are only two seasons here: winter and summer. Summer came to us finally last week-yippee! Today was such a lovely day that I decided to spend a little time outside walking and reading a book. Well I didn’t put the ‘timer’ on and came out a little too well done.

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