Gluten-Free Pizza Crust
This gluten-free pizza crust recipe is the result of my years of experience trying numerous other recipes. I've taken what works and combined important steps into the simplest method possible.
Servings 6 Slices
Calories 115kcal
Equipment
- 1 pizza stone optional but helpful
- 1 Stand Mixer optional but helpful
Ingredients
- 1⅓ cup Cathy's Gluten-Free Bread Flour
- 1½ teaspoons raw sugar
- 1½ teaspoons instant yeast
- ½ teaspoon fine sea salt
- ⅞ cup warm water (110℉/43℃)
- 1 teaspoon olive oil plus more for brushing edges
- ¾ teaspoon apple cider vinegar
Instructions
- Whisk the dry ingredients together in a medium mixing bowl.1⅓ cup Cathy's Gluten-Free Bread Flour, 1½ teaspoons raw sugar, 1½ teaspoons instant yeast, ½ teaspoon fine sea salt
- Add the water, a teaspoon of oil, and the vinegar to the dry mixture, and mix thoroughly. Run a stand mixer on second-to-low speed for 5 minutes, or mix it vigorously by hand.⅞ cup warm water, 1 teaspoon olive oil, ¾ teaspoon apple cider vinegar
- Place a sheet of parchment paper on a large cutting board or some other portable, flat surface. Generously sprinkle some gluten-free flour onto the parchment paper. Dump the dough out onto the floured parchment and press it with wet hands or a spatula, shaping it into a round pizza crust about 10 inches (25 cm) in diameter. Cover it loosely with a sheet of oiled plastic wrap and set it in a warm place for about 45 minutes to proof.
- Meanwhile, place a pizza stone or heavy baking pan into the oven. Preheat the oven to 475℉ (250℃), giving it plenty of time to heat up. (Mine takes about ½ an hour.)
- When your oven has preheated, and the dough has risen, slip the parchment paper with the dough carefully onto the hot pizza stone or pan. Optionally, brush the edges with a little oil to help them brown. Bake it for 5 minutes with the parchment paper.
- Remove the parbaked pizza crust from the oven, with the stone or pan. Set it on a heat-protected surface. With the aid of a flat lifter, slip the parchment paper out, so the crust will now be in direct contact with the hot surface as it finishes baking. Put your toppings of choice on the pizza, and return it to the hot oven for another 8 - 10 minutes, or until the toppings look ready.
Video
Notes
- Gluten-free dough is quite soft and sticky as you handle it. It will firm up while it sits as the flours and psyllium husk absorb moisture. You don't need to add more flour.
- Partially baking the crust before adding toppings helps to keep it from becoming soggy inside.
- Have your toppings ready, so you can add them quickly while the pizza stone is hot.
Nutrition
Serving: 1slice | Calories: 115kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 66mg | Fiber: 4g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg
