Delicious Gluten-Free Pizza Crust

I am not a gluten-free guy. However, my wife has been attempting to banish gluten from her diet, which means that I’ve been experimenting with gluten-free cooking in the kitchen.

We certainly don’t want to give up pizza, so I went in search of a good recipe for gluten-free pizza crust and came across this one from the folks at King Arthur Flour. Since I’m a big fan of King Arthur Flour already, I figured this recipe would probably be a good one, and I was right. I fact, there was nothing “gluten-free tasting” about this pizza. I wouldn’t have known the crust was sans gluten had I not made it myself.

Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.

Here’s how to do it. This makes one 12-14 inch pizza.

Ingredients:

1 1/2 cups King Arthur Gluten-Free Multi-purpose Flour
2 Tbs buttermilk powder or nonfat dry milk powder
1 tsp. baking powder
3/4 tsp salt
1 tsp xanthan gum
1 1/2 tsp instant yeast
1 Tbs sugar or honey
3/4 to 1 cup warm water
2 Tbs olive oil (for the dough)
2 Tbs olive oil (for the pizza pan or parchment)

Method:

Place the dry ingredients (except the yeast and honey, if you’re using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the honey (if you’re using it), warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

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Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you’ve ever applied spackling compound to a wall, that’s exactly what it’ll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.

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Cover the bowl, and let the dough rest for 30 minutes or so.

Preheat the oven to 425°F.

Drizzle 2 tablespoons olive oil onto the center of a baking sheet, large piece of parchment paper, or 12″ round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

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Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12″ to 14″ circle. (Or something resembling a circle…)

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Let the dough rest, uncovered, for 15 minutes.

Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.

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Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen.

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Remove from the oven, and serve warm.

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Thanks, King Arthur Flour!!!

Photos by Ted Scheffler

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