*Please see my NEW favorite pizza crust recipe! It’s very similar to this crust but doesn’t use xanthan gum or pectin and is egg free!! CLICK HERE to see it 🙂
Every time (almost every time) my kids go to my parents or grandma’s house my husband and I go out to eat pizza because it’s the one thing I haven’t been able to successfully replicate. Since I’m not gluten or dairy free myself, I know exactly how great a slice of gluten and cheese-filled pizza can be. Then, when I come home and make a pizza for my son- even if it’s good – it just doesn’t measure up. I’ve tried the store-bought gluten free crusts, the pizza crust mixes, and who knows how many crusts I’ve made from scratch, but they just don’t taste the same.
But this week I finally made the gluten free pizza crust of my dreams!!!
Not only did I make the crust of my dreams, but I made the pizza of my dreams. Really, what do you do if you can’t use cheese??? Well, I’ve found that you just have to use other fantastic flavors and lightly season the toppings with salt before baking since cheese is very salty. So far I’ve made a great pesto-tomato pizza and a BBQ pizza (my fav)… those recipes will be soon to come. But for today here’s my pizza crust recipe:
- 1 Tbsp. active dry yeast
- ½ tsp. granulated sugar or palm sugar
- ½ C warm water (115 degrees)
- 1 C blanched almond flour, finely ground
- ½ C + 2 Tbsp. tapioca flour + more for rolling as necessary (you can also use arrowroot flour... which results in a slightly firmer crust)
- 2 tsp. xanthan gum
- 1 tsp. pectin (on the baking aisle)
- 1 tsp. Italian seasoning
- ½ tsp. salt
- 1 tsp. olive oil
- 1 tsp. apple cider vinegar
- 1 egg
- Start by proofing the yeast. In a small bowl, stir together the yeast and sugar. Then, add the very warm water. The water needs to be about 115 degrees, very warm but not hot. Like a hot bath but not so much that it burns you. Make sense??? Hum, maybe just use a thermometer 🙂 Set aside until foamy.
- Then, in a large mixing bowl whisk together the almond flour, tapioca flour, xanthan gum, salt, pectin, and Italian seasoning until there are no more lumps.
- Add the proofed yeast, egg, olive oil, and apple cider vinegar to the dry ingredients and beat on high until well combined. Scrape down the bowl as necessary. Batter should be very thick and sticky.
- Place batter into the middle of a lightly greased pizza pan. It also helps to sprinkle pan with tapioca flour.
- To prevent sticking, keep hands coated with tapioca flour and press dough into pan until desired thickness. Make edges slightly thicker to hold toppings. (If your batter is extremely sticky, just sprinkle some tapioca flour on the dough, only using as much as necessary)
- Cover with a damp kitchen towel and allow to rise in a warm place for 45 minutes to an hour. Use this time to make your toppings.
- Preheat oven to 425 degrees.
- Bake for 5 minutes, or until crust feels firm to the touch.
- Note- Cooking times may vary... my oven seems to be extra hot.
- Add toppings and bake an additional 10 - 15 minutes or until crust is nicely browned.
this post is part of Slightly Indulgent Tuesday
adapted from food.com