So, from the start of my gluten free existence, I’ve been searching for a recipe for gluten free pizza crust that is A) thick and B) better than cardboard.
It has been a MONTHS long endeavor that has had all downs, no ups…until now. Here it is, folks. Gluten free, thick crust pizza in all it’s glory:
Want to give it a go? Here’s the recipe:
Gluten Free Pizza Crust
- 1 cup Pamela’s Gluten Free Artisan Flour
- 1 cup sweet rice flour
- 1 cup tapioca flour
- 1 cup potato flour/potato starch
- 3 tsp baking powder
- 2 tsp xanthan gym
- 2 tsp dried oregano
- 1 tsp dried garlic powder
- 2 tsp dried onion powder
- 1 tsp salt
- 5 TB brown sugar
- 2 cups warm water (possibly more)
- 1 packet active dry yeast
- 1/4 cup extra light extra virgin olive oil
- 2 egg whites
- 1/2 tsp white vinegar.
Grease a 13-15 inch pizza crust, top with a scant layer of cornmeal. Set it aside.
Mix together the dry ingredients.
Pour the yeast and 1 tsp of brown sugar into 1 cup of warm water.
Add the yeast mixture to the dry ingredients along with the rest of the wet ingredients.
Start mixing…the dough should stick together. If it is crumbly, add more water OR oil.
Press the dough into the pizza pan (NOTE: you could make two flat bread pizza crusts out of this, but remember, I was going for thick!).
Allow the dough to rest in a warm area for 1 hour. It won’t raise a lot but you’ll see a little bit of a change. Toward the end of this time, heat the oven to 400 degrees.
Put the dough in the oven for 11 minutes. From there, dust with a coating of EVOO, and the toppings of your choice. Broil on a LOW broil until the cheese has melted.
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