King Arthur Baking Company
Gluten-Free Pizza Crust
Crisp and chewy, this is a wonderful base for your favorite toppings.
8 to 12minutes
9" to 12" pizza
- 1 1/2 cups King Arthur Gluten-Free All-Purpose Flour
- 2 tbsp buttermilk powder or 2 tablespoons (14g) nonfat dry milk powder
- 1 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Xanthan Gum
- 1 1/2 tsp instant yeast
- 1 tbsp sugar or honey, optional
- 1 cup Warm Water
- 1/4 cup olive oil, divided
- Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
- Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty
- Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
- Cover the bowl, and let the dough rest for 30 minutes or so.
- Preheat the oven to 425°F.
- Drizzle 2 tablespoons (25g) olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
- Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
- Let the dough rest, uncovered, for 15 minutes.
- Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
- Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
- Remove from the oven, and serve warm.
There is no Nutrition Label for this recipe yet.