You cheat, and there I was praising you up to my friend this afternoon
I could not resist it! Our Walmart neighborhood store added a big gluten free section.This recipe comes out better and will be using this recipe in the future:
THE BEST GLUTEN-FREE PIZZA CRUST + SAUCE
A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any
pizzeria-style pizza crust.
Author: Minimalist Baker
PREP TIME
1 5 m i n u t e s
COOK TIME
5 0 m i n u t e s
TOTAL TIME
1 h o u r 5 m i n u t e s
Servings: 2 (1/2-pizza servings)
Category: Entree
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Month (par-bake before freezing)
Does it keep? 1-2 Days
Ingredients
Instructions
3 cups gluten-free flour blend (see notes)*
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar (divided)
1 Tbsp yeast
1 1/4 cup warm water (divided)
1 Tbsp olive oil
1. Preheat oven to 350 degrees F (176 C).
2. In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering
batch size) - about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of
the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar (25 g // amount as original
recipe is written // adjust if altering batch size). Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml //
amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined,
using a wooden spoon (see photo).
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown
rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You
want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's
normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to
keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings
are warm and bubbly.
2/2/2020 Gluten-Free Pizza Crust | Minimalist Baker Recipes
https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/ 2/2
Notes
*To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan
gum)
*Nutrition information is a rough estimate calculated without toppings.
*Recipe (as originally written) yields 1 1/2 crusts, enough for 2 small-medium pizzas or 1 large and 1 personal pan.
*The gluten-free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all-purpose if not
gluten-free.
*You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is
best when made fresh.
*If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
*Recipe by my dear friend, Laura (and Laura's mom).
*Laura's favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme, and
garlic powder.
Nutrition Per Serving (1 of 2 half-pizza servings)
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.
Calories: 104 Fat: 1g Sodium: 194mg Carbohydrates: 21g Fiber: 1g Sugar: 3g Protein: 1g
.
