As far as gluten free pizza crusts go, this one is pretty good. I added a pinch of rosemary to kick up the flavor a little.

  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups Bobs Red Mill Baking Flour 1 to 1
  • pinch of dried rosemary, or finely chopped fresh
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoons olive oil
  • 1 teaspoon cider vinegar
  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  2. Draw a 10-11 inch circle on parchment paper and flip over.
  3. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  4. In electric mixer bowl, mix flour blend, rosemary, and salt.
  5. Add in egg, olive oil, vinegar, and yeast mixture.
  6. Mix on low speed for 1 minute.
  7. Using an oiled spatula, transfer the gluten-free pizza dough onto prepared parchment paper.
  8. Using oiled hands, spread dough into a 10-12-inch round.
  9. Slide parchment paper with crust onto back of a baking sheet or pizza peel.
  10. Slide both parchment and crust onto pizza stone.
  11. Bake for 8-10 minutes.
  12. Using back of baking sheet again, remove pizza crust.
  13. Add toppings and return to pizza stone for an additional 8-10 minutes.
  14. Enjoy hot.

Adapted from Gluten Free Palate

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