Easy Gluten Free Pizza Crust
This recipe makes two 9- or 10-inch pizza crusts (or don't split the dough and make one large, adjusting the cooking time).
  • 1 1/2 cups King Arthur Flour's Gluten Free Multipurpose Flour
  • 1 tsp xanthan gum
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 packet gluten free rapid-rise yeast
  • 1 tsp extra virgin olive oil
  • 1 cup warm water, heated to 105-115 degrees Fahrenheit
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using a stand mixer, combine all of the dry ingredients. Add olive oil and warm water (~110 degrees F) and mix until just blended. Scrape the bowl and beaters, and then beat on highest speed for 2 minutes.
  3. While dough is mixing, coat two 9-inch or 10-inch ridged pans with olive oil (I use my springform pan bottoms). Fill a small bowl with warm water.
  4. Divide dough and scoop onto centers of oiled pans. Wet your palm and fingers in the bowl of water, then press the dough and work in a circular motion to spread it to the outer edges of the pan, re-wetting hand as necessary to keep the dough from sticking.
  5. Let dough rise in a warm place for 30-40 minutes. The dough should become bubbly and increase in height.
  6. Place pans in oven and bake pizza for ~15 minutes. The pizza crust should become golden in color and cooked through.
  7. Remove pizza crust from oven and add the toppings of your choice. Return the pizza to the oven for an additional 5-10 minutes. (For a crisper crust, remove the pizza from the pan and place it directly on the oven rack during this final bake).
If you decide to use a different gluten free flour blend, you will most definitely need to change the amount of water used in this recipe, or you could end up with pizza dough soup. I suggest starting with just ¾ cup a water and gradually adding water until you reach a smooth consistency.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/gluten-free-pizza-crust/