I have been asked several times for my gluten free pizza crust recipe. This is the best one I have ever found. I have tweaked it and changed it until I think I have it perfect. Now this recipe makes a big enough crust for 1 medium sized pizza, or 1 order of breadsticks.
For my family of five I make 3 batches. One breadstick and 2 pizzas. That is plenty!
For those of you that eat Gluten Free on a regular basis you know it can be dry, crumbly, and loose flavor when it gets cold. I am happy to say that this is not the case with this recipe at all. It is chewy, moist and delicious!
- You want to make sure that you beat the dough long enough in the mixer. That is key. Here is what mine looks like when it is done.
- The only way to press the dough out with out making a mess is to wet your hands! Trust me…I learned this the hard way.
- If you would like a loftier, chewier, thicker crust let the dough sit in a warm place and rise for about 30 minutes before placing it in the oven. I know it is hard to wait, but…it makes it good!
- Looking for a regular pizza crust…try this one!