About the recipe: After going gluten free I set out on a mission to find a simple yet delicious pizza crust recipe. I felt like most gluten free pizza crust recipes I came across were to extensive and used 100 different kinds of flour. Being a mom of four I wanted something easy and cheap (i.e. didn’t use 100 different kinds of flour). So I set about making my own.
I found that working the dough as little as possible was important to preserve as many air bubbles as possible. The recipe makes enough dough for 1-16 inch pizza or 2-10 inch pizzas. You can even make mini-pizzas like I did this past week (shown at the bottom). If you are dairy free, like our family is, I recommend topping your pizza with Follow Your Heart Pizzeria Blend Shreds. Enjoy!
1 1/3 cups warm water
1 packet instant yeast
2 tablespoons vegetable or olive oil
1 tablespoon granulated sugar
3/4 teaspoon salt
3 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
In a large bowl, dissolve yeast in warm water, cover, allow it to sit for five minutes. In a separate bowl sift together sugar, salt, and flour and set aside. Pour oil into the yeast mixture and gently stir. Mix in the flour mixture into the yeast water, 1/2 cup at a time. Gently need and mix the dough until JUST combined. Form dough into a large ball.
Grease 16-inch pizza pan. Place dough onto prepared pan. Cover with greased plastic wrap and roll out dough so that it evenly covers the pan. Completely cover dough with plastic wrap and let rise in warm place for 20-25 minutes. While dough is rising preheat oven to 475 degrees. Bake for 15 minutes or until cooked through. If unsure you can CAREFULLY check the bottom of the crust with a spatula, it should have golden patches. Careful to not over-bake or crust will be very hard. Remove from oven and top with your favorite toppings and bake for a few minutes longer.