AuthorStacy SaundersCategoryBreadsDifficultyIntermediateMy go to pizza crust- It's delicious and amazing because it's free from yeast, egg, gluten & dairy!!!
Petite Allergy Treats Basic White GF Blend
Preheat oven to 425° F.
In a mixer using the dough hook, combine all dry ingredients.
Add the water, olive oil, and honey and mix on low speed until combined. Then mix on medium speed for 3-4 minutes.
The dough will be thick and smooth, not very sticky. You should be able to poke it with your finger and very little dough will stick to your finger.
If it seems too thick and dry/heavy, add 1-3 Tb more water. Turn mixer on high to get it to mix extra water into the dough (make sure the cover is in place or you will get sprayed, don't ask how I know this😆).
Get out 3 pieces of parchment paper the size of your pizza pan. Spread olive oil over the paper.
Split the dough into 3 parts. Take one section and roll out on parchment paper, using a greased rolling pin. For thin crust roll to 1/8" thick. Then prick with a fork to prevent bubbles. Repeat with remaining dough.
For thicker crust, roll to 1/4" thick.
You can also make individual size pizzas- it would make about 6.
Bake on the parchment paper on a pan for 8-10 minutes, or until lightly browned. I cook two crusts at a time, rotating them from top to bottom rack after 4-5 minutes of cooking time.
*My favorite pan is a pizza pan with holes in it, it makes the crust crispy instead of soggy.
Add the toppings and bake for another 4-8 minutes or until your toppings are heated sufficiently and slightly browned.
*Note: I recommend using the GF blend from Petite Allergy Treats linked above for this recipe. If you use another blend you may want to start with only 2 cups of flour and then add the liquids. If it seems too wet, slowly increase to 2 1/2 cups flour.
This crust freezes well, so if you don't want to use all the crusts, freeze the extra.
After crusts have cooled, wrap in saran wrap, then place in the freezer. I like to put them on a cookie sheet so they freeze flat, and then I take the cookie sheet out after they're completely frozen.
I hope you have fun with this crust, pizza is super versatile so you can make just about anything work. If you need ideas for toppings, check out this post! Or check out this berry dessert pizza, it's made with this crust.
Recipe slightly adapted from the amazing Nicole Hunn from gluten free on a shoestring.You should really check out her blog, she has great recipes and she really knows gluten free baking. She does use dairy in many of her recipes, but usually has substitution options.
P.S. Don't worry if your pizza turns out more like a square or a rectangle instead of a circle, it will still be delicious 🙂
Ingredients
Directions
Preheat oven to 425° F.
In a mixer using the dough hook, combine all dry ingredients.
Add the water, olive oil, and honey and mix on low speed until combined. Then mix on medium speed for 3-4 minutes.
The dough will be thick and smooth, not very sticky. You should be able to poke it with your finger and very little dough will stick to your finger.
If it seems too thick and dry/heavy, add 1-3 Tb more water. Turn mixer on high to get it to mix extra water into the dough (make sure the cover is in place or you will get sprayed, don't ask how I know this😆).
Get out 3 pieces of parchment paper the size of your pizza pan. Spread olive oil over the paper.
Split the dough into 3 parts. Take one section and roll out on parchment paper, using a greased rolling pin. For thin crust roll to 1/8" thick. Then prick with a fork to prevent bubbles. Repeat with remaining dough.
For thicker crust, roll to 1/4" thick.
You can also make individual size pizzas- it would make about 6.
Bake on the parchment paper on a pan for 8-10 minutes, or until lightly browned. I cook two crusts at a time, rotating them from top to bottom rack after 4-5 minutes of cooking time.
*My favorite pan is a pizza pan with holes in it, it makes the crust crispy instead of soggy.
Add the toppings and bake for another 4-8 minutes or until your toppings are heated sufficiently and slightly browned.
*Note: I recommend using the GF blend from Petite Allergy Treats linked above for this recipe. If you use another blend you may want to start with only 2 cups of flour and then add the liquids. If it seems too wet, slowly increase to 2 1/2 cups flour.
This crust freezes well, so if you don't want to use all the crusts, freeze the extra.
After crusts have cooled, wrap in saran wrap, then place in the freezer. I like to put them on a cookie sheet so they freeze flat, and then I take the cookie sheet out after they're completely frozen.