This homemade gluten free pizza crust is really simple to make!
I’m finding myself in the position lately of having to create gluten free recipes on a fairly regular basis for friends and family.
While I don’t eat a gluten free diet personally, I appreciate the fact that eliminating gluten has led to a better quality of life for so many people I know, and therefore, I’m game for cooking to meet their needs!
Homemade pizza is a really fun menu item to feed a crowd because virtually everyone likes it and it’s simple to make individual or large pies, depending on preferences (dietary or otherwise).
I have my go-to whole wheat pizza dough that works great with all-purpose or a blend, too.
So I thought to myself: What if I followed the normal process, but subbed in a gluten free flour mix instead to make a homemade gluten free pizza crust?
I’ve used Bob’s Red Mill Gluten Free All-Purpose Baking Flour before, but found myself with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the pantry, so I decided to give that a try.
The dough’s texture isn’t as pliable and stretchy as a normal gluten-filled pizza dough. It feels almost like drop cookie dough or a short bread dough, which means I did two things differently:
1. I pressed the dough into the pizza pan like a short bread crust and then pricked it with a fork.
2. I pre-baked the dough a little before adding sauce, cheese and toppings.
The finished crust was tasty, better than anything frozen we’ve tried (which has been close to cardboard, honestly).
It didn’t, however, hold up as good for next day leftovers, so plan to make enough for a meal on its own, as opposed to extras for later.
- 1 packet active dry yeast
- 1/2 teaspoon sugar
- 1-1/3 cups very warm water (about 140°F)
- 3-1/2 cups gluten free 1-to-1 baking flour
- 1 tablespoon sea salt
- ¼ cup + 1 tablespoon extra virgin olive oil