The Best Quick Gluten-Free Pizza Crust
Servings 2
Ingredients
Wet Ingredients
- 100 g warm water
- 5 g sugar
- 5 g olive oil
Dry Ingredients
- 35 g white rice flour
- 20 g sorghum flour
- 35 g tapioca starch
- 5 g potato flakes
- 4 g whole psyllium husk
- 3 g salt
- 5 g instant yeast
Instructions
- Preheat oven to 450. Add a pizza pan so that it gets hot while the oven preheats.
- Combine the wet ingredients. Stir.
- Measure out the dry ingredients. Whisk together until well combined.
- Add the wet ingredients to the dry ingredients. Stir or knead by hand until completely combined. This will take 2-3 minutes.
- Spray parchment paper with non-stick spray. Place dough on the parchment. Drizzle with olive oil. Pour some olive oil into your hands. Form the dough into a rough ball and place it in the center of the parchment. Start spreading the dough from the inside out to the edges with your fingers. Watch for any large holes or very thin spots. Leave about a half inch around the edge.
- If you have time, let the dough rest as long as 60 minutes. If not, go ahead and bake.
- Slide the crust and parchment paper onto the hot pizza pan. Bake the crust for 6 minutes. Remove from the oven. Add toppings.
- Bake for an additional 8-13 minutes depending on how you like your toppings prepared. The more cheese you add, the longer it will take.