It’s the go-to party food, the something-went-wrong-with-dinner salvation meal and one of the most requested gluten-free recipes of all time.
While there are gluten-free frozen pizzas, pre-made crusts and box mixes on the market, I’m all for homemade. In fact, in my pre-GF life, homemade pizza made a regular appearance at our house. We’d make two huge pies, meat eaters designed one, veg heads took control of the other and we’d just go to town with the toppings…fun!
I’m not changing what I eat, just the recipes!
Then, like many of you, I learned a gluten-free lifestyle was in order. But, a celiac diagnosis didn’t mean my family routine needed to change, it simply meant a family recipe would be refashioned. Besides, most pre-made products and mixes contain gums, which I try to avoid in my baking (not to mention some contain soy, dairy or other allergens).
So, I simply took the go-to pizza crust recipe I had used for years and tweaked it to make it gluten-free. The results were pretty tasty! I tried other recipes over the years, but kept returning to my tried-and-true crust.
Last September, I finally shared the recipe in Food Solutions Magazine. That version, which I recommended be spread onto a parchment-lined pizza pan (versus rolling out), received so many positive reviews from readers!
But, as it goes with recipe developers, there always exists the curiosity… What if I did this? Wonder what would happen if I used this instead of that?
I am not immune to those internal queries, nor is my pizza crust.
A confession about weight.
I find baking by weight versus volume is the way to go for the best results with gluten-free baked goods. I am still sharing volume measures here on the site, but I’m also including weight measures in grams for those of you who prefer the scale to the scoop like I do.
For more on baking by weight, see this page.
I couldn’t resist… just one more tweak.
I was totally in love with my pizza crust recipe, but a package of King Arthur’s Gluten Free Multi-Purpose Flour arrived and since it is free from gums, corn, soy, dairy and nuts (like my Everyday Gluten Free Flour Blend), I had to give it a whirl in my pizza crust recipe. It makes a magical dough!
In about half an hour, you can have piping hot pizza from your oven, made from gorgeous, perfectly knead-able dough (although there’s no need to knead for this recipe!) that will bring a tear of joy to your eye if you’ve missed real pizza since going gluten-free.
I could not keep this from you. You deserve it. Make it. Enjoy it. Repeat. (See substitution notes and other recipe info in body of ingredients and below recipe in my Notes section.)
Quick & Simple Gluten-Free Pizza Dough
Use this recipe to create one large pizza, or divide dough into 4 equal portions for individual pizzas, like the one pictured up top. I love making personal size pizzas in a small cast iron skillet! You can also divide the dough and use it to make calzones and even as flat bread, if you like.
- 280 grams [url href=”http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour” target=”_blank”]King Arthur Gluten-Free Multi-Purpose Flour[/url] (about 2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup warm water, 105-108F (Use a candy thermometer and test the temp; too cold won’t activate yeast, too warm will kill yeast. If the temp is off too far either way, your crust will suffer.)
- 2 teaspoons active dry yeast (I like [url href=”http://www.fleischmannsyeast.com/landing.html” target=”_blank”]Fleischmann’s[/url] brand in the jar. This is NOT bread machine or cake yeast.)
- 2 Tablespoons oil (I use [url href=”http://www.sonomaharvestfoods.com/avocado-oil/” target=”_blank”]avocado oil from Sonoma Harvest[/url]; sub equal amount of olive oil or any other oil you like for baking.)
- 1/2 Tablespoon honey (I use organic honey from a local supplier. Omit if you like, but it improves both taste and texture of the crust. Sugar is not necessary to activate yeast, so your rise will not suffer if you omit the honey. Do not use an artificial sugar or sugar substitute here.)
- 1 large organic egg (I have not tested this recipe with an egg alternative.)
- 1 – 2 Tablespoons additional [url href=”http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour” target=”_blank”]King Arthur Gluten-Free Multi-Purpose Flour[/url], for dusting dough
- Additional oil, for brushing top of dough prior to baking (optional)
- Equipment to have handy: pizza pan, a large sheet of parchment paper, rolling pin, candy thermometer, whisk, all ingredients at room temp, except water (which should be at temp indicated in ingredients, above).
- Preheat oven to 400F.
- Combine dry ingredients; whisk; set aside.
- Add the 1/2 cup of warm water to a 1-cup liquid measuring cup; add oil & honey; whisk, then add yeast, give a quick stir and set aside.
- Crack egg (it should also be room temp) into a small bowl; whisk.
- Add yeast mixture and egg to dry ingredients and stir until all dry ingredients are incorporated and no dry areas remain. (Dough will form into a nice elastic ball that is smooth, and not sticky.)
- Place parchment paper on work surface, dust [u]lightly [/u]with more of the flour blend, place dough on parchment, [u]lightly [/u]dust top of dough and hands with flour blend, then press or roll out dough to form a circle, about 12-14 inches in diameter; brush top of dough lightly with additional oil.
- Carefully transfer parchment (with dough) onto pizza pan and place on top of preheating oven (or in another warm place) for 10-15 minutes, no more – you are not looking for a rise like you would from a loaf of yeast bread, so don’t expect significant changes here, and do not leave your dough to rest longer than 15 minutes).
- Bake crust 8-10 minutes, remove from oven, add sauce and desired toppings and cheese (either dairy-based or dairy-free) if desired, return to oven to melt cheese and heat toppings, about 5 minutes, or until bubbly.
- Serve immediately.
- Makes 1 large pizza.
- Substitutions provided in recipe, above. If you make adjustments, please understand your results will likely vary. With each change, tweak, ingredient change or adjustment, you get farther and farther from what a recipe developer created for you. Making changes is a-OK, just keep this in mind as you adjust. I recommend only 1 adjustment per attempt so that you can keep better track of what works and what does not as you modify a recipe.
- I’m leaving toppings to you. For cheese options for those who are dairy-free, check out Daiya brand shreds in Mozzarella. You can read my Ingredients Inside breakdown of this product here (I use Cheddar shreds as the example, but the information applies to all their products, as the ingredients are very similar.)
- All the pictures you see here on the page were taken on a single day, when I made 2 separate batches of pizza dough (I prefer to mix 2 batches separately, instead of doubling the recipe – the results just seem better to me, and I mix simultaneously in 2 separate bowls, so it doesn’t take much more time than making a single crust). With this method, I can have 2 batches of dough ready and 2 pizzas baked in about half an hour. When I only need 1 pizza, I still make 2 batches of dough – I bake 1 for that meal, then divide the other batch into 4 equal portions, wrap each portion in plastic wrap and freeze for personal pizzas (or calzones, or flat bread, etc.) when I need a quick meal, lunch or a bit of bread with a meal.
You may also like this Pizza Pull Apart Bread!
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