Pizza has long been one of my very favourite foods, so to think I could never eat it again would probably kill me. So I set out to try and develop a gluten free pizza crust recipe to try.
If I’m totally honest, this crust was decent, but nothing particularly groundbreaking. It was at least as good as store-bought generic normal pizza, but it was definitely not the amazing pizza crust that you would get from your favourite takeout restaurant. Even so, I figured that while I work on it for the future, I would share the recipe for this one, which will see you through in a pinch.
|Gluten Free Pizza Crust||
- 1 – 1.5 C lukewarm water
- 1 tbsp active dried yeast
- 4 1/3 C GF all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp clear honey
- 2 tbsp garlic olive oil
- Stir the yeast into about half of the water and leave for around 10 minutes.
- In a separate bowl, combine the dry ingredients together.
- Once the yeasty water has set for the appropriate time, add in the honey and olive oil and stir it up.
- Make a well in the flour mixture and dump in the wet stuff.
- Stir with a wooden spoon to create a sticky dough. Then slowly add in as much of the warm water as needed to get the correct consistency.
- On a floured surface, dump the dough out and knead it for about ten minutes, making sure it is well combined and nicely pliable.
- Place the dough in a large oiled bowl, cover and set aside until it has doubled in size. 1 – 2 hours
- Once it has risen, punch it down again, then take it out and knead it for a further 10 minutes.
- Once it is kneaded, divide it into four sections and roll them into balls.
- Each ball can then be made into its own pizza crust.
- Once the crust has been stretched and flattened onto a pizza pan, brush it with a bit of oil and then bake it at 350F for about 5 minutes.
- Remove from the oven and add your toppings and then place back in the oven for another 10 – 12 minutes until the cheese is melted and the rest of the base is cooked.