This easy gluten-free pizza crust is the perfect vehicle for your favorite pie toppings. You can make the crust as thin or as thick as you would like. You may need to adjust baking time depending on how thick you make it. Recipe makes one large pizza or two smaller pizzas. Dough can be frozen for up to 3 months.
- 2 cups plus 3 tablespoons gluten-free baking flour (I used Bob's Red Mill GF 1-to-1 Baking Flour)
- 1 (¼-ounce/7.5-gram) package active dry yeast
- 1 teaspoon salt
- 1 teaspoon pure maple syrup or honey
- 1½ tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 cup warm water
Place the flour, yeast and salt into a large bowl and mix until combined. Add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set aside for 30 minutes.
While dough is rising, preheat the oven to 400° F. Cover a pizza pan (whatever size you like) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is an even layer. Dough works best if it isn’t too thick.
Bake pizza dough for about 10-15 minutes, until firm and cooked through, but not completely browned. Turn the oven up to 450° F, add all desired toppings, and place back in the oven until toppings are heated through.
Nutrition Analysis: 260 cal, 8 g fat, 10 mg chol, 410 mg sodium, 45 g carbs, 0 g fiber, 1 g sugar, 3 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.