This gluten-free pizza crust is the closest I've come to eating real pizza since going gluten-free. The authentic Italian crust is chewy, thick and oh-so-good.
2cupsCaputo Fioreglut gluten-free flourplus extra for dusting surfaces (see notes)
1/2tbspsalt
1tspdry active yeast
1 cupwarm water
1tspolive oil
For the Sauce
28ouncecan of San Marzano tomatoes
6ouncecan tomato paste
2tspdried basil
2tspdried oregano
2tspsugar
1tspgarlic powder
1tsp salt
Toppings
2cupsshredded mozzarella cheeseapproximate
Instructions
Combine the Caputo gluten-free flour and salt in a large mixing bowl and set it aside.
Mix the yeast and warm water in a small bowl, allowing the yeast to activate, about 3-5 minutes. Add olive oil to the yeast mixture and stir.
Add the yeast mixture to the flour mixture and mix on low speed in your standing mixer for 30 seconds, then mix at medium-high speed for 8 minutes. The dough should be sticky but hold together well.
Lightly flour a flat surface, add olive oil to your hands and place the dough on the floured surface. Gently knead the dough to incorporate more flour into the mixture and make it less sticky. Form the dough into a ball. You should be able to easily handle the dough without it breaking. It will even be slightly stretchy.
Add the dough to a lightly greased bowl, cover it with plastic wrap, and allow it about 2 hours to rise in a warm place (less time is needed if using the proofing setting on your oven or if your home is warm). The dough is ready when it has doubled in size.
Preheat the oven to 550º F and add a pizza stone to your oven to heat up. (If you don't have a pizza stone, add a baking sheet to your oven.)
Lightly flour a piece of parchment paper and stretch out the dough until it is in the shape of a pizza, using the palm of your hands and fingers to stretch and shape the dough gently. Make sure the dough doesn't stick to the surface. Add more flour as needed. I was able to stretch the dough to about 13" in diameter.
Top the pizza with homemade sauce (or jarred sauce) and shredded cheese. If using a pizza stone, use a pizza peel to carefully slide the pizza onto the hot stone and bake for 6-7 minutes until the cheese is bubbly. If using a baking sheet, add the pizza and parchment paper to the baking sheet. Cooking time will vary. Watch the pizza closely and remove it from the oven when the cheese is bubbly and the pizza looks done.
Sauce
Prepare the pizza sauce by combining all the sauce ingredients in your food processor and processing until smooth, about 45-60 seconds.
Video
Notes
Nutrition information is approximate. Each serving is one slice. The pizza will make about 8 slices, 10 if you stretch the dough further.Measure the flour by volume (2 cups) vs. weight. When I weighed two cups of flour, it came to about 250 grams. However, the Caputo bag says 2 cups of flour is only 190 grams. Use either 2 cups or 250 grams of flour.This recipe has yet to be tested with other gluten-free flour blends, and the results will vary depending on the flour used. This recipe was specifically created for Caputo gluten-free flour. Caputo Fioreglut gluten-free flour blend contains wheat starch, which is a gluten-free ingredient and essential to the texture of this pizza crust. This flour meets all FDA requirements for gluten-free labeling. Please see the full article for details.You can purchase Caputo flour on Amazon.You will only use about 1 cup of the sauce. Store the remaining sauce in a sealed container in your fridge for up to 1 week. Use it to make pizza bagels, eggplant parmesan, and/or enjoy in lieu of marinara sauce in your pasta dishes.