This soft and doughy gluten-free pizza crust recipe is simple to make and tastes fantastic, too! Add crunchy polenta to the bottom of your crust for extra flavor and bonus texture.
Add water, yeast and honey to a mixing bowl. 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 the flour, salt, and olive oil to the yeast mixture. You can mix ingredients by hand or use your standing mixer and mix everything together into a nice, smooth dough for about 2 minutes at medium-high speed. Scrape down the edges to ensure all ingredients get incorporated. Shape the dough into a ball and set it aside.
Sprinkle the polenta on the surface of a 12" 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 the dough as desired.
Cover the dough with plastic wrap and allow it to rise for about 1.5 to 2 hours in a warm area of your house. If it's cold, I recommend using a warming drawer or setting your oven to the proofing setting and allowing it to warm there. Alternatively, you could use a warming mat (see notes).
Preheat the oven to 400º F. Once the oven is heated, par-bake pizza crust for 10-12 minutes, then remove it from the oven. Crank up the oven temperature to 450º F.
Top par-baked pizza crust with sauce, cheese, and toppings of choice, then bake for another 8-12 minutes until the cheese begins to bubble and brown. Remove from oven and enjoy.
Notes
If your yeast doesn't bubble, it means it might be old or expired. Make sure you use fresh yeast and allow the dough to rise in a warm environment. The warmer your home, the faster the rise. I sometimes use a warming mat to keep the dough warm and to encourage it to rise more quickly.You could use a different-sized pizza baking sheet or simply shape the pizza on a baking pan. You can make the crust as thick or thin as you like; just be sure to adjust baking times to prevent the crust from browning too soon or burning. I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend. I have not tested this recipe with other flours.