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!
- 1¼ Cup Gluten Free Biscuick (or other gluten free baking mix)
- 1 TBSP Dry Yeast = 1 Packet
- 2 tsps Xanthan gum
- ½ tsp salt
- 1 tsp Unflavored Gelatin = ½ packet
- 1 tsp italian seasoning
- ½ tsp sugar or honey
- ⅔ cup warm water (110 degrees f)
- 1 tsp olive oil
- 1 tsp cider vinegar
- Preheat oven to 425 degrees F
- In mixer bowl mix all dry ingredients, add water, oil and vinegar and beat at medium speed for 3-4 minutes. Dough will pull to the sides of the bowl. Dough will be sticky!
- Line a baking sheet or pizza pan with parchment paper. This is the best way to keep it from sticking to the pan. You can grease the baking pan, but I have had the best luck with parchment.
- Put mixture on pan. Wet hands with water and press it out making the edges thicker for the crust. If you are making breadsticks just make it even the whole way. If you would like a fluffy chewier crust allow to rise for 20-30 minutes.
- Bake pizza crust for 10 minutes.
- Remove from oven and topwith your favorite sauce and toppings.
- Return to oven for 15-20 minutes or until top is nicely browned.
- Breadsticks Option
- Follow all of the above directions. Drizzle the top of the dough with olive oil and seasonings. Bake for 20-25 minutes or until golden brown.
- Slice and serve with Marinara sauce.
- 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!