Description
Here’s a variation of a gluten-free pizza crust – I have found that baking it for 10 minutes before topping improves the texture.
Ingredients
- ¾ cup gluten-free all purpose baking flour
- ¼ cup garbanzo bean flour
- ¼ cup cornstarch
- ¼ cup tapioca starch
- ¼ cup grated Parmesan cheese
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 teaspoon white sugar
- 1 cup lukewarm water
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 ½ teaspoons olive oil
- ½ teaspoon apple cider vinegar
- 1 teaspoon white sugar
- ½ teaspoon minced garlic
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
- Stir all-purpose baking flour
- garbanzo bean flour
- cornstarch
- tapioca starch
- Parmesan cheese
- baking powder
- xanthan gum
- Italian seasoning
- oregano
- and salt together in a bowl; set aside.
- Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top
- and set aside until foamy
- 3 to 5 minutes.
- Beat egg in a separate bowl with olive oil
- vinegar
- 1 teaspoon sugar
- and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan
- leaving outer edge slightly thicker than the center.
- Cook in preheated oven until dough has risen and slightly firmed
- 10 to 12 minutes.
- Once topped with your favorite toppings
- continue baking at 425 degrees F (220 degrees C) until the crust is golden brown
- 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust
- if desired.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8