Gluten Free Pizza Crust
Materials
- 3 cups Gluten Free All Purpose Flour I use Cup 4 Cup
- 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
Instructions
- 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.
- In a large mixing bowl add in gluten free flour, salt, baking powder, and remaining sugar and stir to combine. If your flour doesn't have xanthan gum add it at this time.
- Next, add in olive oil and the proofed yeast mixture to your flour mixture.
- Using a spoon mix all together as best you can.
- Using your hands, 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. If it is too dry add in the additional water, a TBSP at a time. If it is too wet, add in more gf flour a TBSP at a time until you have the right consistency.
- You can use this dough immediately by rolling it out onto a pizza pan or a well floured surface and adding toppings and sauce or you can stick in the fridge until ready to use. This will keep in the fridge for about a day or so. If keeping it for a day or so, wrap it in plastic wrap so it doesn't dry out.
- After adding your pizza sauce and toppings bake at 425° for 20-25 minutes or until the cheese and crust are golden brown. Enjoy!