Gluten-Free Pizza Crust
Gluten-Free Pizza Crust
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| gluten free | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | one 9" to 12" pizza |
Ingredients
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
- 2 tablespoons buttermilk powder or nonfat dry milk powder
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons instant yeast
- 1 cup warm water
- 2 tablespoons olive oil (for dough)
- 2 tablespoons olive oil (for pan)
- *See recipe for this blend below.
Directions
1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
4) Cover the bowl, and let the dough rest for 30 minutes or so.
5) Preheat the oven to 425°F.
6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
8) Let the dough rest, uncovered, for 15 minutes.
9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
11) Remove from the oven, and serve warm.
Yield: one 12" to 14" pizza.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
Reviews
- 05/23/2012
- 05/04/2012
- Wow! this is a keeper! My son is gluten intolerant, so we all had to change our diet so he is not left out. I have tried a couple of pizza crust recipes, and this beats them by far! I used it yesterday for flat bread, and it came out perfect. Whoever came up with this recipe, thumbs up!!!!!
- 03/26/2012
- I have made this 2 times in the last week....the first to try it out the second because I liked it so well! I am taking the suggestion of another reviewer and using it as a foccacia or flat bread to go with my meals. I have missed having some kind of bread to go with meals, especially with soup and hate to spend a fortune for gluten free at the stores! Your multipurpose flour mix is great!
- 03/22/2012
- Thank you so much for this wonderful recipe. My poor wife needed to give up dairy, gluten, eggs, and a bunch more good stuff while breast-feeding. She tried a couple of gluten-free pizzas from local restaurants but was not impressed (maybe even depressed..) I used 1/2 cup soy milk, 1/2 cup water and no milk powder since she can?t have dairy; it turned out amazing! Even better, she thinks I?m amazing! And the parchment paper trick is the only way to go. I spread the dough on the paper with an offset spatula, then slid it onto a cast iron pizza pan that I?d preheated in the oven for that initial bake. Perfect! And thank you again!
- 03/03/2012
- I made this pizza crust for the first time the other night. I am the only GF person in my house. My family ate pizza made with the hearth bread pizza recipe in the 200th Anniversary cookbook. Side by side, you could not tell which pizza was gluten free and which wasn't! I made the crust on a 13" pizza stone, which I oiled before using. Some of the comments had been that the crust stuck to the pan, so I didn't want to take any chances. I initially baked the untopped crust for 10 minutes, then added toppings and baked it for another 15 minutes. It was golden brown, crispy on the edges and bottom and chewy inside. Delicious! Next time I will make it on a 15" stone and see which thickness I prefer on the crust. The recipe says to use wet fingers to spread the dough. I would add the word "very" to that. The dough stuck to me when I had slightly wet fingers, but when I got them very wet, it was a breeze to work with. The total amount of time that the recipe says it takes to make the pizza is a little off. There are two 30 minute rest periods before getting the dough on your pan, then a 15 minute rest period once it is on there and before it bakes. Add your hands on time and baking time to that and the total time is more like 2 hours.
02/19/2012- LOVE the taste and texture but why oh why does this pizza stick like glue to my stainless baking sheets? I use more than the recommended amount of olive oil to put the down down into before spreading it. Any help is VERY appreciated. LOVE the crust HATE scraping it from the sheet.
If you have sticking problems, you may want to try spreading on a piece of parchment instead of directly on the sheet.
- 02/02/2012
- I can't believe I haven't rated this before. It has become my go to recipe for gluten free pizza crust. The dough is formed on a 10" round, cast iron griddle or skillet. I plan on making a couple of the Buffalo Chicken Pizzas for the Superbowl.
- 01/25/2012
- This crust was absolutely amazing! By far, the best gluten free pizza crust recipe I've been able to find since going gluten free seven years ago. Not only have I made pizza crust with this recipe, but I've also made Rosemary-Garlic Focaccia as well with fantastic results (followed recipe exactly, only I seasoned it and baked it in a 10 inch cast-iron skillet). Thank you, thank you to the originator of this recipe! A wonderful GF pizza crust recipe worth it's weight in gold!
- 01/21/2012
- SOOOO tasty!! Used the KAF suggested Brown Rice Flour blend recipe. My crust did stick so scraping it off the pan was tough but so worth while! Thanks KAF!
01/11/2012- This came out really good. I made this subbing a half cup of the KA gluten free AP blend with teff flour. The color was attrocious b/c of the teff and the dough looked downright dubious but it did indeed bake up crispy and good. Even my kids, ages 4 and 7, ate it up.
