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Gluten Free Pizza Crust

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Pizza Crust

2 cups gluten-free all-purpose flour blend

1 tsp xanthan gumif not already included in the flour blend

1 tsp baking powder

½ tsp salt

1 tsp dried Italian herbs and thymesuch as oregano, basil

2 tablespoons olive oil

1 tbsp honey or maple syrup

1 cup warm water

2 teaspoons active dry yeast

additional flour

Instructions

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Instructions

In a small bowl, combine warm water, honey (or maple syrup), and yeast. Stir well and let it sit for about 5 minutes, or until the mixture becomes frothy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), baking powder, salt, and dried Italian herbs.

Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

Using a spoon or your hands, mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of warm water.

Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or lightly grease it with olive oil.

Roll out the dough into your desired pizza shape on the prepared baking sheet. You can make a thin crust or a thicker crust, depending on your preference.

Bake the crust in the preheated oven for about 10 minutes, or until it is slightly golden and firm.

Remove the crust from the oven and let it cool for a few minutes.

Add your desired pizza toppings, such as tomato sauce, cheese, vegetables, and protein.

Return the pizza to the oven and bake for an additional 10 to 15 minutes, or until the toppings are cooked and the cheese is melted and bubbly.

Finally, remove the pizza from the oven and let it cool slightly before slicing and serving.

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Tips & Tricks (5)

Activate Your Yeast Properly 🧬
Dissolve yeast in warm water (110°F) for 5-10 minutes before mixing to ensure vigorous fermentation and better rise, which is crucial for gluten-free doughs that rely on yeast activity rather than gluten structure.
Let Xanthan Gum Hydrate 💧
Mix your dry ingredients thoroughly and let them sit for 2-3 minutes after adding water to allow xanthan gum to fully hydrate, creating proper elasticity and preventing a gummy or dense crust texture.
Pre-Bake for Crispy Bottoms 🔥
Bake your shaped crust at 425°F for 8-10 minutes before adding toppings to seal the bottom and prevent sogginess, a game-changer for gluten-free crusts that absorb moisture more readily.
Oil Your Hands and Surface Generously 🫒
Gluten-free dough is stickier than traditional pizza dough, so generously oil your hands and work surface to handle it easily without adding excess flour, which can dry out the crust.
Use Room Temperature Ingredients 🌡️
Bring all ingredients to room temperature before mixing to ensure consistent hydration and yeast activation, which is especially important for gluten-free doughs that are more temperature-sensitive than conventional recipes.