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Pizza is one of my favorite foods, and, unfortunately, eating pizza just hasn’t been the same since going gluten-free.
Getting the taste and texture exactly right isn’t easy. Pizza crust depends on gluten for its chewy texture and delicious flavor.
I’ve been playing with gluten-free pizza crust recipes for awhile now, and I’ve had some satisfactory results.
Recently I’ve been feeling like my pizza crust recipe needed a boost… a facelift. It was starting to feel blah, and my baking skills have improved quite a bit.
So I started to play around with new recipes and finally settled on what I believe to be a really delicious gluten-free pizza crust recipe – and one that is shockingly easy to make too! This is my new and improved gluten-free pizza crust recipe!
First, the Gluten-Free Flour
Bob’s Red Mill has made my job as a gluten-free baker incredibly easy by providing me with a flour that is so versatile. Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend works wonders in my gluten-free pizza crust recipe.
The flour blend is made up a variety of flours and starches that work beautifully together to mimic the taste and texture of gluten.
While we can never match the gluten texture 100 percent, Bob’s Red Mill comes pretty darn close with its 1-to-1 gluten-free flour!
Please note that I have not tried the following pizza crust recipe with any other gluten-free flour blend, and quite honestly, there’s no need to do so because this one works!
Putting it All Together
To make a soft and doughy gluten-free pizza crust, you’ll need a few key ingredients, all of which I have a feeling you already have on hand at home.
You start by mixing the yeast with warm water and little honey. The water and honey will activate the yeast.
Then you add the flour, salt and oil to the mixture and mix well. No need to knead… just mix until everything is well incorporated. Do not over mix.
With regular pizza, you would mix (knead) the dough a lot, then allow the dough to rise, then knead it again, and so forth. But with gluten-free dough, it’s important to not disrupt the dough once it has risen. If you flatten gluten-free dough that has risen, you will have a crust with a more cracker-like texture.
This is why I like to shape the pizza dough into its final form before I give it time to rise. Then I don’t have to fuss with the dough again after it rises.
To do this, simply sprinkle a little polenta (corn grits) onto a round pizza baking sheet. This will give the pizza crust a nice texture as well as prevent it from sticking to the pan.
Then place the ball of dough in the center of the pizza pan and use the palm of your hand to flatten and shape the dough into place. The oil in the dough will prevent it from sticking to your hands so there’s no need to flour your surface or your hands.
This is what it will look like when you’ve shaped the dough into place:
Now cover the dough with plastic wrap and allow it 1.5 to 2 hours to rise. It won’t rise a lot, but you will definitely see a little action.
Then you must par-bake the dough for 10-12 minutes. This is an important step to ensuring the dough cooks through.
Here’s what my par-baked gluten-free pizza crust looked like:
Once the gluten-free pizza crust is par-baked, crank up the oven to 450º F and then add your sauce and toppings, leaving room around the edge of the crust.
Bake the pizza for 8-12 minutes or until cheese is bubbly and slightly browned.
Is your mouth watering yet?
Wait until you take a bite. This crust is doughy and the polenta adds a nice crunch. It just works!
I like to top my pizza with some pizza seasoning too.
If you’re ready to make homemade gluten-free pizza crust, I hope you’ll give this recipe a go. You’ll be shocked at how easy it is to whip up a delicious gluten-free pizza at home – you’ll be kicking yourself for not doing this sooner.
Learn more about Bob’s Red Mill’s commitment to creating safe gluten-free products on the Bob’s Red Mill website.
Gluten-Free Pizza Crust Recipe
Ingredients
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 1/2 tsp honey
- 2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour (280 grams)
- 1 tsp Kosher salt
- 3 Tbsp olive oil
- 2 tsp Bob's Red Mill polenta/corn grits
Instructions
- Add water, yeast and honey to a mixing bowl attached to your standing mixer. Gently whisk ingredients together and then let mixture sit to activate the yeast (about five minutes). The yeast will lightly begin to bubble, which shows it's working.
- Add flour, salt and olive oil to yeast mixture. Using the dough hook, gently mix ingredients together until well combined (about 60 seconds). Scrape down edges to ensure all ingredients get well incorporated.
- Add polenta to the surface of a round pizza baking sheet and spread evenly.
- Place the dough ball in the middle of the pizza pan, then use the palm of your hand to gently flatten and push out the dough until it covers the pan and polenta. Shape dough as desired.
- Cover flattened dough with plastic wrap and allow it to rise for about 1.5 to 2 hours.
- Preheat oven to 400º F. Once oven is heated, par-bake pizza crust for 10-12 minutes, then remove it from the oven.
- Crank up oven to 450º F.
- Top par-baked pizza crust with sauce, cheese and toppings of choice, then bake for another 8-12 minutes until cheese begins to bubble and brown.
- Remove from oven and serve immediately.
Sorry it didn’t work for you. 😞
I only had instant yeast on hand which I have substituted in recipes with great success. This recipe is a different story. It was so soupy I decided to make rolls instead. So much for pizza.
This is great! I was delighted to make it this morning. Just brilliant. Have struggled to find many successful recipes. I am happy to put this one in my must do recipes. New Zealand.
Thanks for sharing this recipe . Can’t wait to try it.