ALL CREDIT FOR THIS RECIPE GOES TO THE KING ARTHUR FLOUR WEBSITE!Gluten-Free Pizza Crust
Crisp and chewy, this is a wonderful base for your favorite toppings.
Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
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1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour (USE THIS BRAND-I DID!!!)
2 tablespoons buttermilk powder
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)
Directions
1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
4) Cover the bowl, and let the dough rest for 30 minutes or so.
5) Preheat the oven to 425°F.
6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
8) Let the dough rest, uncovered, for 15 minutes.
9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
11) Remove from the oven, and serve warm.
Yield: one 12" to 14" pizza.
FYI-I MADE 2 8 INCH PIZZAS USING THIS RECIPE. WARNING: THE DOUGH IS SO STICKY AND GAVE ME LOW HOPE FOR THE RECIPE BUT THE OUTCOME WAS AMAZZZZZZZZZZZING!!! I BAKED MINE ON PARCHMENT PAPER THAT I LAYED DIRECTLY ON A PIZZA STONE!
2 comments:
So I have the All Purpse Flour by Gluten Free Pantry and it has the guar gum already in it...is it necessary to use the Xantham Gum too?
hi! unfortunately I am not a pro with the gf flours. i would assume if it has guar u would not add xanthan also but again I have only used ka gf flour and so i have to add the xanathan. good luck!
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