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Gluten-Free Pizza Crust

Gluten-Free Pizza Crust

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  • 1 teaspoon instant or active dry yeast
  • 2¼ cups gluten-free baking flour, preferably King Arthur Measure for Measure (about 10 ounces)
  • 3 tablespoons ground flaxseeds
  • 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt
  • 1½ teaspoons baking powder
  • ¼ cup olive oil, plus more for pans
  • 1 tablespoon plus 1½ teaspoons apple cider vinegar
  • Pizza sauce, cheese, and herbs (for serving)

Recipe Preparation

  • Combine sugar and 1⅓ cups warm (not hot, ideally about 100°) water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam and smells bready (if it doesn’t foam after 10 minutes, get new yeast).

  • Meanwhile, whisk flour, almond meal, flaxseeds, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat in yeast mixture, followed by ¼ cup oil, then vinegar. Continue to beat on medium speed until dough is smooth and sticky (it will have the consistency of cake batter), 2–3 minutes. Cover bowl with plastic wrap and let rise in a warm place until dough is puffed slightly (it will not rise as dramatically as conventional dough would), and poking a finger into dough reveals it has formed bubbles throughout, 1–1½ hours.

  • Preheat oven to 325°. Lightly coat 2 large heatproof nonstick skillets with oil (sticking can be an issue with this dough, so nonstick baking sheets, or rimmed baking sheets lined with a silpat, are good alternatives). Divide dough between skillets (if you only have 1 skillet, chill remaining dough until ready to use). Using a large offset spatula or rubber spatula lightly coated with oil, spread dough to about ¼" thick. (Cook’s Illustrated also suggests spraying plastic wrap with nonstick spray and pressing onto surface of dough to press flat, which also works well; the point is feel free to get creative.) Cover with plastic wrap and let dough rest until just slightly puffed again, 20–30 minutes.

  • Bake, rotating skillets halfway through, until very lightly browned across the top and top of dough springs back, 30–40 minutes.

  • Carefully arrange a rack in top third of oven; increase temperature to 425°. Top crusts as desired with sauce, cheese, and herbs. Bake pizzas until cheese is melted and bubbling and crust is golden brown and crunchy underneath, 10–12 minutes.

  • Do Ahead: Parbaked crusts can be made 1 month ahead; let cool, then wrap in plastic and freeze. Let crusts come to room temperature. Lightly coat skillets again with oil, top crusts as desired, then bake in a 425° oven 10–12 minutes.

Reviews SectionThis is now my go-to pizza crust recipe. I strayed for a brief moment and tried another popular brand that makes a pizza crust mix. Mistake! This one has actual flavor and crispiness. The popular brand tasted like a flavorless biscuit. This recipe does take a while to make and has more ingredients, but it is all worth it for the taste. I have to eat gluten-free currently, but my husband does not, so sometimes he gets tortured if it is a meal we share. This is a recipe he will gladly eat. Give it a try!chugoPennsylvania, United States05/15/20

Watch the video: How to Make Gluten Free Pizza - Ft. Caputo Gluten Free Flour (May 2022).