No joke. This is the best pizza crust recipe I have made. I have tried several recipes and they turned out dry and hard. This recipe takes few ingredients in addition to the Gluten Free Flour Blend for Bread. I’m still experimenting on bread recipes so if you worry that making a batch of GF Bread Flour Mix may be too much, you’re mistaken. You’ll be making this Pizza Crust recipe often so you’ll find that your flour mix will quickly be used up.
If you don’t have a stand mixer yet, you’ll want to invest in one for gluten free baking. Many recipes require a lot of beating for the dough to thoroughly mix so a stand mixer ensures an even mixing without standing there for 5 minutes. This pizza crust recipe requires 5 minutes beating time, but its well worth it. Its hard to tell the difference in texture between this and wheat pizza dough when you’re eating it.
This recipe makes 5 to 6 pizza crusts about 7 to 8 inches in diameter each. I like to freeze the empty baked crusts and take them out to make my individual pizza when the rest of the family is having pizza.
Pizza Crust Recipe
3 cups GF Flour Blend for Breads
2 packages (1/4 ounce each) active dry yeast
2 teaspoons xanthan gum
l teaspoon salt
1 cup warm water (Use 3/4 cup at first, and add the rest but tablespoonful if needed)
1/4 cup extra virgen olive oil
3 egg whites
1 tablespoon honey
1 teaspoon cider vinegar
1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or sprinkle with cornmeal.
2. Mix flour blend, yeast, xanthan gum, and salt in a large bowl. Whisk 3/4 warm water, oil, egg whites, honey and vinegar together in a medium bowl. Beat wet ingredients into dry ingredients with an electric mixer at low speed until combined. Beat 5 minutes on medium-high, scaping bowl occasionally. The dough will be very sticky and soft. If the dough is dry add additional 1/4 cup water tablespoon by tablespoon as needed.
3. Transfer one-sixth of dough to prepared pan. Spread dough into 5 or 6 inch circle using dampened fingers Spread dough to desired thickness making dough thicker around edge to hold toppings. Repeat with remaining dough.
4. Bake 8 to 12 minutes or until crusts are lightly bronwed. Top crusts with pizza sauce, cheese, herbs, and other desired toppings. Bake an additional 2 to 3 mintes or until cheese melts.
If you are dairy free like I am, try the cheese substitutes available in grocery stores. I particularly like the cheddar cheese substitute. It has a nice tangy cheesy taste. Enjoy!
mamalamacooking 