2 1/2cupsgluten-free all-purpose flourI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2teaspoonxanthan gum(leave out if your flour already has it)
1packetrapid yeast/instant yeastor 2 1/4 teaspoons of rapid yeast/instant yeast
1tablespoongluten-free baking powder
1 1/2cupswarm water (110°-115°)
1teaspoonapple cider vinegar
2tablespoongluten-free all-purpose flour, split
1cupgluten-free pizza sauceI used Prego pizza sauce
2cupsMozzarella cheesedairy-free/Vegan use Daiya Mozzarella Style Shreds
Pre-heat your oven to 100°F (the bread proofing setting). Once it gets to 100°, turn off your oven.
In a large bowl combine the gluten-free flour, xanthan gum (leave out if your flour already has it), instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30 seconds. I also use a thermometer to check the temperature. If your water is too hot it will kill the yeast.
Add the honey to the warm water and stir until it is dissolved.
Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the dough hook attachment).
Pour the olive oil and apple cider vinegar into the dough mixture and mix on the medium speed for 3 minutes. The dough will be very sticky.
Place dough in a greased oven proof bowl (I used olive oil cooking spray) and cover with plastic wrap. Cover the bowl with a towel and place in your warm oven for 30 minutes to rise.
Remove the dough from the oven and preheat the oven to 425° F.
Pour 1 tablespoon of gluten-free all-purpose flour on to a large sheet of parchment paper. Spread into a circle the size of the pizza crust (15″).
Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough. Gently pat the circle in an outward motion. Work from the middle and push to spread the dough out to the edge to make a 15″ circle. Use your fingertips to press down into the dough to form the crust edge. Use your hands to finish shaping and rounding the edges.
Place the parchment paper on a pizza pan or baking sheet. Bake for 15 minutes.
Remove the pizza crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings.
Bake for another 5 minutes, until the cheese, is nice and melted and the crust is golden brown. Allow the pizza to cool a little before slicing the pizza. Enjoy!
Store leftovers in an air-tight container. Reheat leftovers in the oven or microwave.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free/Vegan option I used Daiya Mozzarella Style Shreds.
This pizza recipe also makes great Focaccia bread. Please see the post about making Focaccia bread.
Store left-overs in an air-tight container.
Reheat leftovers in the oven or microwave.
To freeze the pizza dough, let it fully rise before you freeze it. The dough can be frozen for up to three months. Thaw the dough in the refrigerator overnight before you use it.