Going gluten-free doesn’t mean that you have to give up your favorite foods! Friday nights is pizza night at my house and we haven’t ordered a commercial pizza in YEARS! When I went gluten-free five years ago and was diagnosed with multiple digestive issues including a fat intolerance I had no choice but to learn to cook differently.
Pizza is one of those foods that we love, but unless the crust is right, it just turns out yucky. I have made many gluten-free pizzas where the crust was too soggy, too wet, too dry, didn’t rise or just didn’t taste like pizza crust.
I learned that a good flour blend and liquid to flour ratio is the key to successful gluten-free pizza and gluten-free baking. This crust is naturally dairy-free and vegan. If you want your toppings that way as well just swap out the dairy cheese for your favorite vegan alternative.
I use a stand mixer with the paddle attachment, but you could use a hand mixer. Add my gluten-free flour blend, yeast, salt, sugar, olive oil and water to into your stand mixer bowl. Mix on medium speed for three minutes until the mixture is very this and smooth. It will look like thick cake batter. Spread batter out onto a greased round of parchment paper. With wet hands, gently press and shape outer edge to form outer crust shape. Let rise for 30 minutes.
Denise's Perfect Basic Gluten-Free Pizza
- 230 grams Denise's Perfect Gluten-Free Flour Blend
- 2 tsp. active dry yeast
- 1 tsp. salt
- 1 tsp. sugar
- 1 cup warm water PLUS 1tbsp. warm water
- 1 tbsp. olive oil
- 2 oz. tomato paste (1/2 a can 4 oz. can)
- 1/2 cup water
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. sugar
- Blend all crust ingredients in stand mixer or with a hand-held mixer or by hand.
- Spread batter out onto a greased round of parchment paper.
- With wet hands, gently press and shape outer edge to form outer crust shape.
- Let rise for 30 minutes. Preheat the oven to 425°.
- Pre- bake the crust for just ONE minute. Remove from oven.
- Top with sauce and desired toppings.
- Bake at 425° for 25 minutes.