Gluten Free Pizza Crust
Gluten Free Pizza Crust
Ingredients:
- 1 cup warm water around 110 F
- 1 tbsp raw honey [or raw cane sugar] (please note it has to have sugar as sugar feeds yeast)
- 1 1/2 tsp instant yeast
- 1 1/4 cups gluten free baking flour (please note that gf baking flour is different from gf 1:1 all purpose flour)
- 1/4 cup almond flour [if you have a nut allergy, replace this with gf baking flour]
- 1 tsp gluten free baking powder
- 3/4 tsp salt
- 1 tbsp psyllium husk powder
- 2 tbsp melted lard [or pure organic olive oil, etc]
Instructions:
- Whisk together warm water, sugar, and yeast in large glass measuring cup.
- While yeast is proofing for 3-5 minutes, whisk together flour, baking powder, salt, and psyllium husk in standard mixer.
- While mixer is running on low, slowly add in yeast mixture and melted lard/olive oil. Increase speed to medium and beat 3-4 minutes.
- Using an oiled spatula, scrap dough off sides pressing it into a ball. Cover and let rise 30 minutes.
- Preheat oven to 425 F. Oil up your pizza pan. The ones with holes work best. I like stainless steel with butter or lard to keep it from sticking too much. Olive oil doesn’t work well for this step. Use the lard or butter. Coconut oil in a pinch.
- Press the dough into the pan as thin as you can to cover the pan without it breaking. Let rise another 10 mintues.
- Bake for 15-20 minutes. This will vary based on the type of pan you are using, how think you pressed it out, and your oven. You want it to be 3/4 of the way cooked. Remove from oven. Carefully de-stick dough from pan. Don’t skip this step. It will be much easier now than after you bake it again with toppings.
- Add your sauce and toppings. Bake another 10-15 minutes. Let cool for a few minutes before slicing.