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Gluten Free Pizza Crust Recipe

This gluten free pizza crust recipe tastes better than any GF pizza I've had in restaurants or tried at home. The texture is great with a crispy outside, chewy fluffy inside. It just can’t be beat!
Course Main Course
Cuisine Italian
Keyword gluten free pizza crust
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 128
Author Krystal

Ingredients

Wet

  • 1 cup warm water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar or honey

Dry

  • 1 ¼ cups King Arthur Gluten-Free All-Purpose Flour
  • ¼ cup Almond flour (optional) Use ¼ cup more All Purpose flour if you do not have almond flour.
  • 1 teaspoon baking powder
  • 1 teaspoon psyllium husk powder
  • 1 ½ teaspoons instant yeast
  • ¾ teaspoon salt

Instructions

  • Place the wet ingredients AND yeast in a glass pyrex dish and whisk to combine.
  • Set aside for about 5 minutes until the mixture is frothy.
  • Combine the dry ingredients (minus the yeast because you already added it in the step above) into a large mixing bowl.
  • Whisk thoroughly until blended with no lumps. You can do this in a stand mixer if you like.
  • Make a small well in the middle of the dry mixture and pour in the wet frothy yeast mixture.
  • Mix until thoroughly combined. There is no risk of over mixing gluten free dough so mix, mix, mix. The folks over at King Arthur highly recommend using a stand mixer for this but I do not own one and mixed successfully by hand.
  • The mixture will be thick and sticky, kinda like play dough.
  • Cover the bowl, and let the dough rest for at least 20 minutes.
  • It will not rise like gluten dough does but it needs to rest.
  • Drizzle 1 tablespoon olive oil onto the center of your cast iron skillet, baking sheet or baking pan.
  • Remove the dough from the bowl and form a ball with your hands.
  • Place the dough ball into the center of your cast iron skillet onto the puddle of oil. DO NOT skip this step as it is what will make your pizza nice and crispy on the bottom. 
  • Add a touch of oil to the tips of your fingers and working from the center of the dough in an outwards direction, press the dough until flat.
  • To get an even flatter more even surface I used my Lekue hamburger bun press.
  • Let the dough rest in the skillet uncovered, for the length of time it takes your oven to preheat.
  • NOTE: For a thick crust pizza allow you dough to rise in the skillet for 20 minutes. I have done it both ways with raving reviews from my family.
  • Preheat the oven to 425°F / 200°C
  • Bake the crust for 15 minutes, just until it's set.
  • Remove from the oven and add desired toppings. Or if you wish to freeze the dough for later now would be the time. You can also refrigerate the dough for using the next day at this point.
  • Return to the oven to finish baking for 20 minutes.
  • Remove from the oven, and serve warm.

Notes

Adapted from King Arthur Gluten Free Pizza Crust Recipe

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Sodium: 221mg | Potassium: 71mg | Fiber: 3g | Sugar: 2g | Calcium: 42mg | Iron: 0.9mg