One of the things I missed when I was diagnosed with celiac disease in 1986 was real, glutenous, pizza! This was one of the things that literally made me cry. I remember making a gluten-free pizza crust that was horrible and just standing in the kitchen crying. There weren’t any ready-made gluten-free pizzas like there are now, and some of them are really delicious. But, if you want to try your hand at a gluten-free pizza crust, this is a great recipe to start with. And, with all the gluten free flour mixes available today, there is no real reason to do without.
Try this, and get creative to make your own. A pizza crust has a 5 to 3 flour to liquid ratio. If you keep that the same you’ll turn out great dough regardless of the type of flour you choose.
Recipe - Gluten-Free Pizza Dough
- 1 1/2 Cups Gluten-Free All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Xanthan Gum
- 1 Packet Dry Yeast
- 1 Cup Warm Water
- 2 Tablespoons Olive Oil
- Using a stand mixer with a dough hook, mix all the dry ingredients together until fully blended.
- In a separate bowl add the oil, warm water, sugar, and yeast, allow to bubble a bit.
- Pour the wet mixture into the dry mixture and beat with the dough hook.
- Beat until all the way mixed, and then cover the bowl with saran wrap for 30 minutes.
- Spread dough with greased hands on prepared pizza pan.
- Let sit for 15 minutes and then bake at 475 for 8 to 10 minutes.
- Top with whatever ingredients you want, then bake again until bubbly another 8 to 10 minutes.