Easy Gluten Free Pizza Crust

Friday night, for the first time, Cody mentioned dissatisfaction with our new gluten-free eating habits.  His craving?  Pizza, of course.  Before, we’d have homemade pizza once every week or two, but I hadn’t made it at all since the beginning of October when I went gluten free.  I felt bad about that, so I got online & commenced researching… and found this recipe:

Gluten Free Pizza Crust
From Bob’s Red Mill

Ingredients

  • 1 1/2 c Gluten Free All Purpose Baking Flour (from Bob’s Red Mill)
  • 2 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1 tb olive oil
  • 3/4 c warm water
  • 1 tsp sugar
  • 1 egg
  • 2 tsp active dry yeast

Directions

  • Combine yeast, sugar, and water in a large bowl.  Let stand about 5 minutes
  • Combine dry ingredients in separate bowl
  • Add egg & oil to wet ingredients, then add dry ingredients
  • Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters
  • Scoop onto greased pizza sheet.  Wet your hands with water & spread dough out over sheet and smooth
  • Cover with sauce & toppings.  Bake at 425 for 15-20 minutes

** I usually double this recipe to get a cookie-sheet-sized pizza**

This actually tasted like real pizza crust!  Cody didn’t have any complaints either… but that could just be because he was soooo happy to have pizza again 🙂  The dough was really sticky and I had to add more water to get it off the beaters (and I still made a mess trying to “mix” the dough off the beaters).  There’s no way you could roll the dough out with a rolling pin, but spreading it out by hand actually works pretty well.

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5 thoughts on “Easy Gluten Free Pizza Crust

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