Gluten Free Pizza… Tastes like you are at a pizza parlor!

Fridays are usually gluten free pizza nights in our house.

Finding a pizza crust that I didn’t have to make two of (one regular for my husband and one gluten-free for us) was a must. I just love being able to make foods that everyone can enjoy and that I only have to make one of without having to run off to the grocery store.

After a long week the last thing you want to do it have a lot of work to do to make a meal.

This gluten free crust recipe hit the mark! The dough was simple, gluten free, no rise time, and tasted delicious.

What gluten free flours to use?

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I often make the dough in the morning, pop the bowl with the dough in the fridge, and then roll it out when it gets closer to dinner time. This makes for a very easy simple dinner meal at the end of a long week. This recipe is so simple that even my 7 year old can make it on her own!

The gf flour that you choose to use in this recipe makes all the difference.

The options for an all purpose gluten-free flour blend are many. The thing to remember is that not all those flours will give you a great product. The way a gluten free flour blend is made up is by adding many flours like white rice flour, brown rice flour, tapioca flour, and potato starch to make a blend. There are so many different gluten free flours out there to add to the blend that each blend will taste differently in texture and taste.

About a year ago I switched to using my own homemade blend of all purpose gluten free flour, which I love! I share the recipe in my Gluten Free Homestead Pantry E-Book. However, up until I made my own I used Cup 4 Cup as my all-purpose gluten free flour blend in all my recipes.

You can buy Cup 4 Cup in small 3lb bags or in bulk on Amazon. That is where I have found the best price for it.

If you are using my flour blend or Cup 4 Cup please note that they have dry milk powder in them. So if you have to eat dairy free these aren’t good options. A good option if you have to be dairy free would be Better Batter. You can even find dairy free cheeses to top the pizza with!

Using the right flour will definitely give you the best gluten free dough.

Ingredients:

• 3 cups Gluten Free All Purpose Flour (make sure it has xanthan gum in it or add 1 tsp)
• 1 tsp salt
• 1/2 tsp baking powder
• 3 TBSP granulated sugar, divided
• 3/4 cup warm water
• 1 TBSP active dry yeast
• 1 TBSP olive oil
• 1/2 cup additional warm water (as needed)

How to make gluten free pizza.

1. Add 3/4 cup warm water, 1 TBSP sugar, and active dry yeast to a small bowl and whisk to combine. Set aside to proof.
2. In a large mixing bowl add in your gluten free flour, salt, baking powder, and remaining sugar. If your flour doesn’t have xanthan gum in it, you will want to add it here. Give it a stir to combine.
3. Next, add your wet ingredients (proofed yeast mix and oil) to your dry ingredients. 
4. Using a spoon mix all together as best you can. 
5. I use my hands halfway through to work the dough until all the flour is mixed in and you have formed a dough. Your dough should be easy to work with and not sticky to the touch. You want to be able to roll it out. If you need to add more water, use the additional 1/2 cup warm water. Using only a TBSP at a time so you don’t use too much. If your dough is too sticky, add more flour a TBSP at a time.
6. You can use dough immediately by rolling it out with a rolling pin on a piece of parchment paper, a well floured surface or onto a pizza pan. Add toppings and sauce and you are ready to bake. If you aren’t ready to bake it yet, you can stick the whole bowl in the fridge until ready to use. This will keep in the fridge for about a day or so. If you are keeping it in the fridge for a couple days, I would wrap the dough in plastic wrap first to prevent it from drying out.
7. When rolling your dough out, I like to keep it thick. But you are welcome to make it a thin crust as well. I like to keep it thick to be able to stuff the sides with some shredded cheese and roll them up. This works great when baking in a cast iron pan.
8. After adding your pizza sauce and toppings bake at 425° for 20-25 minutes or until the cheese and crust are golden brown.

Gluten free pizza from scratch, from the dough all the way to the toppings!

I love to make foods completely from scratch. This means I will see what ingredients are in the dish and then I will try and make every thing in it. My homemade gluten-free pizza recipe is no exception!

Every week I buy my raw milk and cream from a neighbor and I take one gallon of it and make mozzarella cheese. This is so I can use my homemade mozzarella cheese on my pizza. I love using real cheese that is homemade. You don’t get much fresher then that!

Now we will make pizza on Friday nights year around, but one of our favorite things is to make pizza during the summer months. This is because we have so much fresh produce in the garden to add.

I love to grab some tomatoes from the garden and make a fresh tomato sauce to top the pizza with. I also use the same method in the winter months out of my preserved tomatoes. Make sure to check out how I preserve my tomatoes for all year long!

Sauté up a meat of choice and some fresh vegetables to add to the top and you have a delicious gluten free pizza that is so fresh!

When you use high-quality ingredients you will always get a healthier product.

Whether you have celiac disease or a gluten intolerance, this gluten-free pizza crust recipe is one you will want to save. Pizza lovers can rest easy knowing that they can still eat good foods even if they have to now eat it gluten free.

So, if you are like me and looking for a simple meal to satisfy everyone at the end of a long week, give this gluten free pizza crust a try! Even your non-gluten free family members will love it! Gluten free never tasted so good. ❤

If you prefer to watch the You Tube video tutorial, you can find that here!