gluten free pizza

Gluten Free Pizza Recipe

 

So we tried a new pizza dough recipe – we are always looking for a great gluten free pizza dough that’s not blah and flat.  And one that doesn’t have corn since I’m super sensitive to it too!  I happened upon a yeast free pizza dough recipe that is gluten free (I’m sorry I don’t remember where I found it to give credit).  We tried it the other night and it was really good.  The crust wasn’t flat and it had lots of flavor!  Here’s the recipe:

Gluten Free Pizza Crust

The crust is really quick to make and you don’t have to wait for it to rise!

Ingredients:

1 Cup gluten free flour (I used Bob’s Red Mill gluten free all-purpose flour)

1/4 Cup potato flour (I used Bob’s Red Mill gluten free potato flour)

1 tablespoon sugar

1 teaspoon salt

1 teaspoon gluten free baking powder (I used Bob’s Red Mill aluminum free baking powder)

1 large egg

1/2 Cup milk (I used Fat free milk and it was fine)

1/8 Cup olive oil

Directions:

Preheat oven to 350 degrees F.  Spray a pizza pan or cookie sheet with cooking spray.

In a medium bowl, add all of the dry ingredients and whisk lightly until well combined.

In a large glass measuring cup, whisk together egg, milk, and oil.  Take note of how much liquid there is.  You need one cup of total liquid so if you need more, add extra milk.  Slowly add the liquid into the dry ingredients.  Stir rapidly with a wooden spoon until well combined.

Place dough into pan.  Work gently with hands to spread evenly on bottom of the pan.  Brush dough with olive oil and top with desired toppings.  Place on top rack of oven and bake until dough is crisp and golden and cheese is melted, about 30 minutes.

We made ham and pineapple on one side and turkey pepperoni on the other!  Yummy!  Bon appetit!

 

2 Comments on Awesome Gluten Free Pizza Recipe!

  1. Gary Rith says:

    This recipe is FANTASTIC. I am so glad I found it here. I plan to blog it myself Monday and suggest that Bob’s put your recipe and link up at their website. One change: I baked the crust 12 minutes then pulled it out, topped, then back in for about 18 minutes. I found it easier. Thank you!

    • Shelley says:

      Thanks, Gary! Glad you like it! Thanks for the comment on how you cooked it – appreciate that.
      Shelley

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