Gluten-Free Pizza

Amy Cross

This makes one family size gluten-free pizza crust which can be divided into personal pizzas. You can have the family in the kitchen measuring, mixing, kneading and rolling. Or you could just have them put the toppings on!

5 from 1 vote

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Prep Time 55

Cook Time 25

Total Time 1 20

Course Main Course

Cuisine Italian

Servings Large Pizza

Calories 2650 kcal

Equipment

Measuring Cups
Measuring Spoons
Mixer with Dough Hook
Large bowl
Towel
Pizza Stone
Pastry Brush
Pizza Cutter

Ingredients

FOR PIZZA DOUGH:

1 c. Warm water (warm, not hot. Hot water will kill the yeast.)
1 T. Honey or sugar
1 T. Active dry yeast, or 1 package
1 T. Olive Oil
2 c. *Flour (2 - 2½ flour. Start with 2 cups. (See Notes for flour recommendations.)
1 tsp. Salt
1 T. Baking powder

FOR GARLIC BUTTER (OPTIONAL):

2 T. Butter, melted
1 tsp. Garlic Powder

FOR PIZZA TOPPINGS:

1 T. Garlic, minced (optional, but adds great flavor)
1 c. Pizza Sauce
1 lb. Shredded Mozzarella Cheese
Toppings of your choice

Instructions

PREPARE THE DOUGH:

In your mixers mixing bowl, mix together 1 cup of warm water, 1 T. honey (or sugar) and yeast.
Let it proof for 5 minutes, until frothy and bubbly.
Add the remaining dough ingredients to the bowl and mix with the dough hook attachment.
I use my Kitchen Aid Mixer and dough hook for a couple minutes until the dough forms.
Remove dough from the mixing bowl and knead into a smooth ball.
Place the dough ball in a bowl and cover it with a towel.
Let the dough rest for 30 minutes.

BAKE THE CRUST:

Preheat oven to 450° F.
If you are using a pizza stone, preheat your stone.
If using a pizza stone, sprinkle it with cornmeal so it doesn’t stick (if needed)
Poke holes in the crust to eliminate air bubbles.
Bake the crust for 5 minutes.
Remove pizza crust from the oven.

PREPARE GARLIC BUTTER (OPTIONAL):

In a small bowl, mix the butter and garlic powder together.
Spread over the edges of the crust with a pastry brush for extra flavor.

ADD TOPPINGS:

Add sauce.
*Sprinkle with mozzarella cheese.
Add toppings of your choice.
Bake on lower rack for 15-20 minutes.
Allow to cool for 2 minutes, slice, and enjoy!

Video

Notes

The recipe makes one family-sized pizza crust

Gluten Free Flour: Bob's Red Mill Gluten Free 1:1 All Purpose Flour
I keep 1 lb. blocks of mozzarella cheese in the freezer and they're the perfect size for a pizza. The Kitchen Aid shredder attachment is great for shredding the cheese.
Nutrition facts in this recipe do not include your optional toppings.

The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Nutrition

Serving: 1Large PizzaCalories: 2650kcalCarbohydrates: 242gProtein: 129gFat: 122gSaturated Fat: 72gPolyunsaturated Fat: 2gMonounsaturated Fat: 34gCholesterol: 76mgSodium: 7888mgPotassium: 2079mgFiber: 35gSugar: 39gVitamin A: 2944IUVitamin C: 48mgCalcium: 107mgIron: 7mg

Keyword allergy-friendly, gluten free