Well it’s finally happened! I found an actual gluten free pizza crust that tastes GOOD! Hallelujah! It’s taken a while but pizza wasn’t something I was willing to give up in our household. The beauty about this recipe is that it just takes a normal pizza dough recipe and substitutes gluten free flours in it’s place! And it’s darn tasty, easier to make than regular pizza dough I might even add.
3 cups of gluten free flour blend (I used 1 cup brown rice flour, 1 cup sorghum flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
2 tbsp white sugar, divided
1 tbsp fast acting yeast
1 1/4 cup warm water (110F or 43C), divided
1 tbsp oil
1. In a small bowl, combine yeast and 3/4 cup warm water. Let set foe 5 minutes to active. Sprinkle 1 tbsp of yeast in part way through.
2. In a separate bowl combine gluten free flour blend, salt, baking powder and remaining 1 tbsp sugar. Whisk until well combined.
3. Make a well in the dry mixture and add the yeast mixture and oil plus the additional 1/2 cup water. Then stir together until well combined. It will be a little wet and sticky.
4. Lightly grease a baking sheet and then plop the dough into the middle. Use a wet spatula or wet hands to squish the dough to cover the pan completely. It should be pretty thin (1/4 inch).
5. Preheat oven to 350F. Put pizza in the oven to pre-bake for about 25 minutes or until it begins to crack and look dry.
6. Remove from oven. Spread on pizza sauce and favourite toppings. We used mozza cheese and artichoke hearts!
7. Cut immediately and serve! Reheats well for leftovers 🙂