Our Best Gluten-Free Pizza Crust
Is it possible to make a great gluten-free pizza crust - without rice flour, Xanthan or other gums? Yes!!! And this one is super healthy too. No one will believe it's gluten-free
Author: Gluten-Free Prairie
Recipe type: Pizza
Serves: 2 pizzas
- 16 ounces Gluten-Free Prairie All Purpose Flour Blend
- 1 teaspoon rapid rise yeast
- 2½ ounces almond flour
- 4½ teaspoon pure psyllium husk
- 2½ teaspoon gluten-free baking powder
- 2 teaspoon salt
- 2 cups very warm water (100 degrees)
- ¼ cup vegetable oil
- Coarse corn meal (for rolling and dusting)
- In a large bowl whisk GFP Flour Blend together with yeast, almond flour, psyllium husk, baking powder and salt.
- In a separate bowl, mix (warm) water and oil together.
- Transfer dry ingredients to stand-mixer and blend at low speed while slowly adding water and oil.
- Mix on low about 1 min.
- Increase mixer speed to medium and mix for 5-6 min.
- The dough will look like a thick cookie dough. Transfer dough to large bowl, cover with plastic wrap and proof in a warm spot for about 2 hours. (I use a warming drawer to maintain temp) Dough will rise and be springy, it should not be sticky or gooey.
- Dough is best if chilled min of 2 hours before baking. It can remain chilled for 2 weeks (cover tightly) and freezes well too.
- TO COOK: Preheat oven to 500 - line pans (pizza or baking) with parchment.
- Generously sprinkle surface with cornmeal (I use a SilPat). Split dough in ½ for each pizza and roll out into desired shape.
- Invert dough onto pans.
- Par bake pizzas for 17-20 min until brown and crispy.
- Remove from oven, add desired toppings and return to oven to heat and melt cheeses etc..