EDITED: I am leaving this post up, but I no longer endorse this recipe as perfect. After making the most delicious pizza multiple times in a row, suddenly…it wasn’t. I don’t know what happened, but I will come back to this at some point to revise (after more testing).
It’s possible. I swear.
I know, because I have eaten eleventy million crappy gluten free pizza crusts in service of this goal: finding a good gluten free crust. An easy crust that doesn’t involve twelve different kinds of flour and still ends up tasting like a cracker.
A crust that has some chewiness to it, like real pizza, and tastes like yeast, not cheddar cheese or cardboard.
A crust that is more than just a conveyance for toppings. In fact, my favorites for this pizza are fresh tomatoes, fresh mozzarella, a chiffonade of basil, sprinkle of salt, cracked black pepper, and a drizzle of olive oil. It’s a perfect late-summer pizza.
I developed this recipe for everyone who misses pizza THE MOST out of everything they had to give up when gluten went away. I have forced it upon a reluctant teenager and her friends and asked (nicely) two other people to make this recipe also so I know it works.
It’s not just “good for gluten free.”
It’s delicious, period.
Gluten Free Pizza
|Mix just until it comes together. No kneading!|
|Note slightly darker spots. This is what happens when the crust is not even. #ItHappens|
|I like fresh basil. Sue me.|
- Be strange and add cheese onto the crust first. It keeps the crust from getting soggy under the sauce. I add a layer of cheese, then sauce, then cheese.
- If your edges are burning, cover them with foil.
- Bake multiple crusts and wrap well to freeze. To bake, preheat the oven to 375⁰. You don’t need to defrost the pizza crust. Top pizzas however you choose, then bake on a cookie sheet for 15 minutes until cheese is brown and bubbly.
- You can sub in regular AP flour or purchase other gluten-free AP flour blends. Do not use AP flour blends that use garbanzo flour. The taste of those is quite bean-y, and the texture of the pizza will change.
- To make this recipe vegan, simply eliminate the powdered milk and add a touch less water. The crust will be slightly less chewy but it will still be delicious.