|Gluten Free Pizza Crust Mix|
|Thin crust gluten free pizza|
My gluten-limited kid usually has his pizza on Gluten Free French Sandwich Rolls, but it just seems so, I don't know, boring. Not that he minds redundancy in his diet--the kid has been eating the exact same lunch since like second grade. Okay, maybe I'm exaggerating; he switched from deli turkey to deli roast beef in seventh grade. Otherwise, he's had the same lunch for seven years.
I digress. The thing is, my son's favorite pizza is Domino's gluten free pizza, which we don't buy very often for a couple of reasons. Mostly, I prefer making pizza at home for a fraction of the cost of buying it. So I thought I'd try a new gluten free thin crust with my favorite gluten free flour. I found this recipe on the Better Batter website, and my son likes it--not as much as Domino's, of course, but he likes it. I like it because I mix up a batch of mix that makes four pizzas. I make one crust at a time and leave the mix in the refrigerator for next time. Easy peasy.
I do use a pizza stone to bake this, although in the instructions below, I tell you to use a baking sheet lined with parchment. Do what you have to; I think it will turn out great either way. In the original recipe, Naomi over at Better Batter constructed an outdoor pizza oven with a bowl of hot coals and a cardboard box, so I think it's safe to say you can bake pizza on this crust in many ways. It's just a simple, straightforward thin pizza crust that's super easy to make.
Gluten Free Pizza Crust Mix
--Adapted from BetterBatter.org
- 4 cups Better Batter Gluten Free All Purpose Flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon instant dry yeast
Mix flour with olive oil until incorporated, and then mix in the salt, sugar, and yeast. Store mix in a sealed zip-top bag in the refrigerator.
To make the crust:
(Now is a good time to preheat your oven to 450 degrees Fahrenheit.)
Combine 1 cup flour with 1/2 cup warm water. Mix until it reaches the consistency of Play Doh. Dust work surface with some Better Batter flour. With your hands, shape dough into a ball and place on the dusted work surface. Generously flour the top of the dough and flatten with your hands into a thick disk. Then flour some more and roll out with a rolling pin to about 3/8 inch thickness. Carefully move to a parchment lined baking sheet either with your hands or by folding in half or quarters, transferring and then unfolding on the pan. If the crust breaks on you, just press it back together; it's pretty forgiving.
You might want to let it rise a bit before baking, but I'm usually in a hurry and I only let it rise for like 10-15 minutes.
Top with desired toppings and bake for about 8 minutes at 450 degrees, or until toppings are done and pizza edges are lightly browned.