Several months back I shared our Homemade Cheeseburger and Bacon Pizza. My mom loves the cheeseburger pizza, while my kids can’t enough of the bacon pizza. Even after I found out I could no longer tolerate gluten, I continued to make our homemade pizza because it was a) easy and b) a family favorite. I would usually eat salad or something leftover while they enjoyed the pizza.
Now don’t get me wrong, I was happy to do it for my family. But, I sure did miss eating some yummy pizza! I had been hesitant to try a pizza crust because of things I had read online. So I read and read and read some more. Finally I decided to try a gluten-free flour blend with our original family recipe. It was DELICIOUS!!!! We had to tweak a few things to make the dough really work, but we figured it out. We actually didn’t even tell the kids or my mom that it was gluten free and waited for their reaction. Mister Bull said, “This is the best pizza ever!” My mom said it “was just as yummy as ever!”
They were shocked when we told them it was gluten-free!! They couldn’t believe it. And the Hubster and I were pleasantly surprised that it was indeed scrumptious!! And I am so excited to share it with you all today!!!
Gluten-Free Thin Crust Pizza
2 cups warm water (approx 110o)
1 envelope (2 ¼ tsp) instant yeast
2 tsp granulated sugar
5 cups Bob’s Red Mill GF All-Purpose Flour
4 TBSP Olive Oil
2 tsp sea salt
5 tsp Xanthan Gum
2 TBSP warm water
1. In a stand mixer, pour 2 cups warm water then add in yeast and sugar. Mix with a small metal spoon until yeast and sugar are dissolved.
2. Let stand for 10 minutes to let yeast activate. It should look frothy across the bowl. If not, let it sit a few more minutes. Sometimes I let mine sit up to 15 minutes.
3. Once the yeast has activated, slowly pour in the flour and remaining ingredients. Attach dough hook and begin stirring slowly until flour is mostly incorporated.
4. When flour is moist, increase to medium speed and continue mixing for several minutes. Dough should be sticky, but not too sticky. If necessary, add water 2 TBSP at a time until consistency is correct.
Let dough rest for another 5 minutes.
5. Divide dough into 3 even balls. Pour a little olive oil on pan and hands to keep dough from sticking. Use your hands and/or a handy-dandy dough roller thingy (yes, that is the technical name we use here in our kitchen!) to spread dough onto the pans.
6. Before adding any sauce or toppings, pre-heat crust for 8 minutes at 450o.
See how I make my homemade pizza sauce here.
7. Top with your favorite toppings. Bake for 12 minutes at 450o.
**NOTE: We bake our pizzas on Pampered Chef stones and they turn out slightly crispy, but not crunchy. It’s the perfect mix of a soft/crunchy crust for us!!
Do you have a favorite Gluten-Free Pizza crust recipe?? Feel free to share it in the comments or leave a link to your post!
**One reason I call it a Thin Crust pizza is that it really wouldn’t make a good thick crust. I don’t think it “fluffs” up enough. But, have no fear…I’m still working on one that will “fluff” up and be a great thick crust pizza dough!
NOTE: You can easily make personal pizzas to freeze and save for later! Simply make a small pizza and raise the sides just a bit so the toppings will stay on nicely when you cook it. Bake the crust for 8 minutes and allow it to cool completely. Once cooled, place in a freezer bag. When you’re ready to eat it, pull out pizza dough and top with your favorite toppings. Bake at 450 degrees for 10-12 minutes. Watch the crust to make sure it does not burn. Eat and ENJOY!!!!
Thanks for stopping by today!!
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