Easy Gluten Free Pizza Crust

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As much as I enjoy cooking, I’ll admit that, many times, I’d rather come home from work and let someone else fix my dinner. But calling in a pizza order is not an option for my family, at least until a dedicated gluten-free pizza joint opens in my small town. Frozen gluten free pizza crust, you ask? My local grocery store happens to carry them, for the “bargain” price of just $10 for a pack of 4 tiny personal-size pizzas. Did I mention that $10 buys the crust only? No sauce, no cheese, no toppings…. zip.

There are several gluten free mixes on the market, but they usually require additional ingredients like eggs or milk. As these mixes range in price from $4 to $8, they can end up being almost as expensive as frozen prepared crusts.

But I don’t need to spend a lot of money for convenience.  I’ve come up with a gluten free pizza crust that is quick and easy. Since I stock my pantry with King Arthur Flour’s gluten free multipurpose flour, I can make this crust in a pinch. The ingredients are simple and there are no complicated steps. Simply mix, spread in a pan, let the dough rise, and bake.

Everything you need to quickly make gluten free pizza crusts.

Everything you need to quickly make gluten free pizza crusts.

Like true New York-style pizza dough, this recipe contains only flour, salt, sugar, yeast, water, and a little olive oil. Unlike traditional pizza dough, however, you won’t be kneading this dough or tossing it up into the air. This mixture, like most gluten free doughs, is very wet and tacky; perhaps pizza “spread” is a better term. But don’t worry – the finished product is wonderful!

Gluten Free Pizza Crust

Ingredients:

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

Instructions

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.

Miss Muffet loves to help with this easy glute free pizza dough.

Miss Muffet loves to help with this easy gluten free pizza dough.

5. Let the dough rise in a warm place for 30-40 minutes. The dough should become bubbly and increase in height.
6. Place pans in the oven and bake pizza for ~15 minutes. The pizza crust should become golden in color and cooked through.
7. Remove pizza crust from the oven and add the toppings of your choice. My daughters like pizza sauce, prosciutto, pepperoni, and cheese. My husband and I prefer to top the crust only with olive oil, adding seasonal ingredients from the garden, or a variety of herbs, sun-dried tomatoes, cured meats, and goat cheese. Since this recipe makes two crusts, we can all get what we want!

Gluten free pizza crusts baked and ready to top. All gluten free pizza crusts will shrink a little after baking.

Gluten free pizza crusts baked and ready to top. All gluten free pizza crusts will shrink a little after baking.

8. 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).

I hope you enjoy this quick and easy gluten free pizza crust. Make plans to throw your next pizza party – this recipe doubles easily! The dry ingredients, minus the yeast, can be mixed ahead and stored in the freezer for a stock pizza dough mix. These crusts also freeze well – simply pull a couple out of the freezer and add your toppings for a quick meal during the work-week… no thawing required!

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).
Author:

Ingredients
  • 1½ cups King Arthur Flour’s Gluten Free Multipurpose Flour
  • 1 tsp xanthan gum
  • 1½ tsp sugar
  • ½ 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

Instructions
  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).

Notes
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.

 

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