Ingredients
Equipment
Method
Preparing the Dry Ingredients
- In the bowl of your stand mixer, fitted with the paddle attachment, or your food processor, fitted with the plastic blade, combine the flour, xanthan gum, and any optional Expandex. Add the instant yeast and granulated sugar.
- Whisk these dry ingredients together thoroughly with a separate handheld whisk to ensure they are well combined. Next, add the kosher salt and whisk again. This ensures even distribution of all the leavening and seasoning elements.
Mixing the Dough
- Pour in the warm water, aiming for about 95°F, and the extra-virgin olive oil. Mix these on medium speed in your stand mixer. If you are using a food processor, pulse until the pizza dough just begins to come together into a cohesive mass.
- Increase the mixer to high speed or turn on your food processor. Process the dough for about 3 minutes. The dough will transform into something that appears whipped and aerated. This whipping action is crucial as it incorporates air into the gluten-free dough, making it much easier to handle after chilling and contributing to a better rise.
Rising and Chilling the Dough
- Carefully transfer the whipped pizza dough to an oiled container with a tight-fitting lid or a generously greased bowl. Lightly spray the surface of the dough with cooking oil spray, then cover it tightly.
- Place the covered dough in a warm, draft-free area to rise until it is about 150% of its original volume, which usually takes approximately one hour. Alternatively, you can refrigerate the dough for up to 3 days, making it a perfect make-ahead option.
Preheating the Oven and Preparing to Bake
- When you are ready to make your gluten free pizza crust, begin by placing a pizza stone or an overturned rimmed baking sheet in your oven. Preheat the oven to 400°F. Ensuring your baking surface is hot is key to achieving a crispy bottom crust.
- If you have refrigerated your dough, work with it straight from the refrigerator. If you are using dough that has just risen at room temperature, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as chilled dough is significantly easier to handle and shape.
Shaping the Gluten Free Pizza Crust
- Lightly flour a clean surface and gently place the chilled dough onto it. Sprinkle the top of the dough lightly with a bit more flour. Gently knead the dough until it feels smoother and is no longer sticky to the touch. Then, divide the dough into two equal portions, remembering to cover the unused portion to prevent it from drying out.
- With floured fingers, roll the first piece of dough into a smooth ball. Press it down into a flat disk. Begin pressing the dough from the center outwards with your floured fingers, working to create a disk with a slightly raised edge. Continue pressing the dough with your floured fingers towards the edge until you have created about a 10-inch round. Move the dough frequently on your floured surface, sprinkling with more flour as necessary to prevent any sticking.
- Place a large piece of unbleached parchment paper onto your pizza peel or the cutting board. Gently lift the shaped dough and place it onto the parchment paper. While the dough is on the paper, you can use a small rolling pin or a pizza roller to smooth out any uneven marks left by your fingers. The finished gluten free pizza crust will typically end up being about 11- to 12-inches in diameter.
Par-Baking and Topping
- Using a pastry brush or your fingers, paint the entire top of the shaped dough with extra-virgin olive oil. Be sure to generously coat the edges; this helps with browning and flavor.
- Transfer the dough on its parchment paper to the pizza peel or directly onto the preheated baking sheet in the oven. Bake the dough plain for 5 to 7 minutes, or until the crust has just begun to crisp on the underside. This par-baking provides a sturdy base.
- Remove the par-baked crust from the oven using a pizza peel or a large spatula. At this stage, the par-baked crust can be cooled completely, wrapped tightly, and frozen for at least one month. Simply defrost it at room temperature when ready to use.
- To continue preparing your pizza, add your favorite pizza toppings to the par-baked crust. Return the pizza to the hot oven. Continue baking for another 5 to 7 minutes, or until any cheese is beautifully melted and bubbly, and the edges of the gluten free pizza crust have browned and puffed up.
- Finally, remove the finished pizza from the oven using your pizza peel or large spatula. Allow it to set for 5 minutes before slicing and serving. This short resting period helps the cheese set and prevents toppings from sliding off.
Notes
Using a high-quality gluten-free flour blend is key for the best texture. If your chosen blend already contains xanthan gum, you can omit the 3 teaspoons listed. For a chewier crust, Expandex or tapioca starch can be added. Always preheat your pizza stone or baking sheet, and par-bake the crust for a sturdy base. Chilling the dough makes it much easier to handle. Nutrition information is estimated based on common ingredients and serving sizes and may vary.