Your Gluten Free Pizza Prayers have been answered! No more flimsy store-bought crust that tastes like cardboard. This homemade gluten free pizza crust is light, airy, and reminiscent of "regular" hand tossed pizza. Made from everyday ingredients — and VEGAN, too! — it will become your new, go-to gluten free crust recipe for pizza night!
PRINTABLE RECIPE HERE 👉🏼 [ Ссылка ]
INGREDIENTS:
2-1/2 cups gluten free baking flour blend WITH binder (Schar Mix It! Universal Gluten Free Flour Blend recommended)
7g packet quick rise instant yeast (I like Red Star)
1 Tablespoon gluten free baking powder
1 Tablespoon sugar
1 teaspoon salt
1-1/2 cups water
1/2 cup extra virgin olive oil
For the pizza:
gluten free pizza sauce
8oz shredded pizza-blend cheese
Toppings: pepperoni, cooked italian sausage, sliced black olives, green peppers, etc.
DIRECTIONS:
1. Move oven rack to the bottom position then preheat oven to 100 degrees using the bread proofing / warming setting. If your oven does not have a bread proofing setting, heat the oven to 100 degrees then turn it off (see notes if your oven doesn’t display what temperature it’s at while preheating).
2. Add the gluten free flour blend, instant yeast, baking powder, sugar, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then mix on low to combine. Note: if you’re using a hand-held mixer, use a whisk to combine the dry ingredients so they don’t fly everywhere.
3. Microwave water for 50-55 seconds then stir and take a temperature with an instant read thermometer — we’re looking for 110 degrees. Pour the water into the dry ingredients in the mixing bowl then beat on medium speed until well combined. Let the dough rest for 1 minute then add extra virgin olive oil and beat on low speed until just combined. Turn speed up to medium then beat for 1 minute. The dough will be very thick and sticky — that’s ok! Use a spatula to scrape down the sides of the bowl and give the dough a big stir to ensure the ingredients are well combined. Cover the bowl with a tea towel then place inside the preheated oven and let rise for 30 minutes.
4. After 30 minutes, remove the bowl from the oven, place the oven rack into the center position, then raise the temperature of the oven to 425 degrees.
5. Line a rimmed half sheet pan with parchment paper then scrape the dough into the center. Spray the dough and your hands generously with nonstick spray then use your fingers to spread the dough out to the edges of the sheet pan, adding more nonstick spray to the dough and/or your hands as needed.
6. Once the oven has reached 425 degrees, bake the crust for 13-15 minutes or until it's evenly browned all over - don’t underbake.
7. Spread desired amount of pizza sauce evenly over the crust then top with shredded cheese and toppings. Bake for another 10-12 minutes or until cheese is golden brown and toppings are hot. Slice into squares then serve.
NOTES:
- If your oven doesn’t tell you what temperature it’s at while preheating, find a warm place in your home, or place the bowl of dough over a heating pad to rise.
- A note on gluten free flour blends: Your gluten free pizza dough consistency will be different depending on what brand of gluten free flour you use. For example, when Bob’s Red Mill Gluten Free 1-to-1 is used, the dough is almost a soupy consistency that you will need to spread onto the sheet pan with an offset spatula. Different flour blends will still work, but the Schar Mix It! Universal flour produces the lightest, fluffiest results. I do not recommend Pamela’s Gluten Free Baking Flour.
- To reheat cold pizza: Place squares on a foil-lined baking sheet then bake at 375 degrees until heated through.
- How to freeze gluten free pizza dough: Prepare the pizza crust through step 3 then scoop the risen dough into a Ziplock freezer bag, or other freezer-safe container, and freeze. Thaw for 24 hours in the fridge before pressing into the baking pan and baking per recipe instructions.
FOLLW FOR MORE RECIPES! 👍🏼
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