16 December, 2013


Here is a quick and delicious recipe for gluten-free pizza crust.

While it doesn't get fluffy and soft like a regular pizza crust would, it is delicious and dense and holds its shape nicely. It doesn't get terribly crunchy either, which I appreciate, since I don't tend to like thin-crust pizzas.

Gluten-Free Pizza Crust from Minimalist Baker
*This recipe gave us one regular sized pizza and one 6x11" cheesy garlic bread

3 cups gluten-free flour blend (I use this, or you can blend your own: 1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
1 teaspoon sea salt
1/2 teaspoon baking powder
3 tablespoons sugar, divided (honey would also work well)
1 tablespoon yeast
1 1/4 cups warm water, divided
1 tablespoon olive oil

Preheat oven to 176ºC/350ºF.

In small bowl combine yeast and 3/4 cup warm water (approx. 110ºF). Allow to sit for 5 minutes to activate yeast. Add 1 tablespoon sugar or honey.

In separate bowl combine flour blend, salt, baking powder, and remaining sugar or honey. Whisk well. 

Make a well in the dry ingredients and add yeast mixture. Add olive oil and additional 1/2 cup  of warm water. Stir well using wooden spoon.

Lightly coat a baking sheet or pizza stone with olive oil. Using your hands, and a wee bit of flour if it gets too sticky,  work the dough from the middle of the pan out. Piece together as necessary. Flatten to slightly less than 1/4 inch.

Pre-bake crust for 25-30 minutes, or until it begins to look dry. Remove from oven and spread generously with pizza sauce*, cheese, and toppings. Bake for another 15-20 minutes, or until cheese is melted and sauce is bubbly.

Serve immediately.

*we make our own pizza sauce, which is nothing fancy and would certainly put Italian's to shame. Nevertheless, I will share the recipe shortly.

1 comment:

  1. now that sure does make me want some pizza! (which is saying a lot for me...:))