Gluten Free Pizza Crust Recipe – Traditional Crust

If you want to replicate delivery -style pizza, this is the pizza crust to start with.  I’ve included ingredient amounts for medium or large style pizzas, so that you can choose the right amount for your family and your pizza stone.

Gluten Free Pizza Crust
(2 medium pizzas)

10 g (1 Tbsp) Rapid Rise yeast
300 g (1 1/3 c) water
4 g (1 tsp) sugar
300 g (2 1/3 c) Gluten Free Flour Mix
6 g (2 tsp) xanthan gum
6 g (1 tsp) salt
2 g (2 tsp) olive oil
7 g (2 tsp) cider vinegar

Gluten Free Pizza Crust
(2 large pizzas)

20 g (2 Tbsp) Rapid Rise yeast
600 g (2 2/3 c) water
8 g (2 tsp) sugar
600 g (4 2/3 c) Gluten Free Flour Mix
12 g (4 tsp) xanthan gum
12 g (2 tsp) salt
12 g (4 tsp) olive oil
15 g (4 tsp) cider vinegar

Cooking Instructions:
1. Put your pizza stone into the oven and preheat the oven to 500 degrees .

2. Combine warm water with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and “proof” while you get the dry ingredients ready.

3. Combine the flour mix, salt and xanthan gum.

4. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.

5. Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough a few times, working in the rice flour until you dough is pliable and not sticky.

6. Separate the dough into halves and roll one half out into a circle that is approximately 1/8″ thick. Move the crust to the hot pizza stone and bake at 500 degrees until the top of the crust gets just a hint of color.

7. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown). Repeat from step 6 for the 2nd half of dough.