Gluten free pizza crust can be tricky. Aimee has perfected the recipe and it’s an easy one for one swap with regular flour. Just use your favorite gluten free flour and try it out.
Keep in mind baking gluten free crust takes a couple steps. You have to bake it separately with no toppings first to make it solid. Then you add the toppings and pop it back in. Once you get used to that, it’s just like any other crust. Don’t worry…it’s all explained in the recipe below!
mix it up, let it rise, bake it, and enjoy it! We have found the best luck with King Arthur brand gluten free flour, but have tried others such as Bob’s Red Mill. It might take a couple attempts to see which one you prefer, but in the end it will be worth the work!
Let me know how it goes and which gluten free flour you prefer!
Gluten Free Pizza Crust
- 3/4 cup warm water
- 1 tbsp sugar
- 1/4 oz yeast
- 1 egg
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 2 cups GF flour
- 1 tsp salt
In a small bowl mix water, sugar, yeast and rest for 5 mins
In a large bowl mix flour and salt
add egg, olive oil, apple cider vinegar, to yeast mixture and then to large bowl, stir until well mixed
rest dough in the large bowl covered for 1 hour
preheat oven to 450 degrees
apply oil to baking sheet or pizza stone and spread dough to your liking. 1/4 inch thickness should be good. If dough is sticky, put olive oil on your hands.
Insert pizza dough into oven without toppings for 8-10 mins
Remove crust and apply your desired toppings
Place pizza crust with toppings for 8-10 more minutes or until cheese is all melted and golden brown