After trying a few different ways of making gluten-free pizza crust from trial and error I’ve settled on my own recipe. People don’t even ask about it because they think its just regular pizza crust! Not only that it is very simple and fast to make which saves my day every time I am craving pizza and don’t have a complicated recipe to work out. Tonight I am making my crust with delicious spinach, mushrooms, sausage, and tomatoes.
Preheat oven to 350 first!
*I get my gluten-free all purpose flour at Bulk Barn but when I don’t have it I also make an equal mix of rice flour, sorghum flour, and appropriate amount of guar gum.
- 3 cups Gluten-free all purpose (plus extra for mixing)
- 1/4 cup Corn meal (can replace with extra flour if avoiding corn)
- 11/2 tsp Salt
- 2 Tbls Brown Sugar
- 1 Tbls Dry active yeast. Most brands are gluten free
- 3/4 cup Warm water
- 1 Tbls Olive oil
1. In a bowl large enough to combine everything take your warm water and wisk in your sugar till the warmth dissolves it. If the water is too hot it will kill the yeast, but it should be warm enough that the sugar dissolves. Then add the yeast with a little stir.. very little just to cover the yeast. Leave this undisturbed set aside to puff up about 8-10min. You should then see something that looks like a blob or apple sauce and no longer liquid.
2. While your yeast is acting up in another bowl combine flour, corn meal, salt. When the yeast is ready add to it the Olive oil, and mix together, then add your flour mixture on top of that, and make into a solid dough using a fork. When I am really lazy I just plop everything into the bowl with the yeast and then mix, this also works just fine but see how you like it. During my mixing time I usually have a cup of four beside me to add here and there as I mix. Your dough should not stick to everything and if it is just add flour/ and or corn meal. On the other end if it gets too dry add a little water. When everything is well combined then I give a decent knead with my well floured hands (keep flouring your hands so they don’t stick too much). I do this for about 4min.
3. Next transfer your dough onto a baking sheet covered with lightly floured parchment paper. I like dusting everything with flour because its just way easier. Using your hands push and shove your dough out to all the corners, especially out from the center and up the sides to make a crust. The dough will rise considerable so don’t worry about how thin it gets. In fact if you make two smaller pizzas with this recipe it also makes a fantastic thin crust.
4. Now pre-bake your crust for 15-20min or until it starts to crack and is for the most part cooked. Once ready take out and allow to cool for a few min so its not piping hot. Then add the pizza sauce of your choice and toppings then pop back in the oven for 15-20 or until the cheese is melted and your crust is nice and browned. I also made a little mixture of olive oil, salt, pepper, and rosemary that I coated the crust with!