I could eat pizza every day. Consider that a confession. Also, be careful what you label as favorite. Because this is the crust I prefer now. Oh well.
Planning ahead for pizza is crucial. Letting the dough relax in the fridge overnight substantially enhances the texture and flavor of the crust. Yeast needs time to work its magic, after all. And gluten free flours LOVE to get fully hydrated. Think of it as a mini spa treatment for dough.
Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like bake your dough the same day you’ve mixed it. Overnight fermentation is one way to make really great gluten free pizza.
Favorite Gluten Free Pizza Crust
Combine dry ingredients:
¾ cup tapioca flour
½ cup sorghum flour
½ cup almond meal
1 tablespoon sugar
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt
Add wet ingredients and blend thoroughly:
¾ cup water, room temperature
2 tablespoons oil
Tomorrow, stir into dough:
¼ teaspoon instant yeast dissolved in 1 tablespoon water
After mixing thoroughly, cover dough and refrigerate overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Dissolve ¼ teaspoon instant yeast in 1 tablespoon of water and stir into dough. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal. Use a #10 disher to scoop dough for each crust. Sprinkle with more cornmeal/corn flour and shape as desired. Bake for about 12 minutes in a 350 oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Par baked crusts can be frozen to use as needed. Yield: 5 single serve pizza crusts
~ Notes ~
- Dough will be sticky, almost like a very thick cake batter, after mixing. This is a good thing. Shaping sticky dough is tricky, but can be done by sprinkling liberally with cornmeal or corn flour. Or by dropping dough into a flour mixture and coating to aid in shaping crust.
- The cool kids at Nu Life Market sent me samples of three different kinds of sorghum flour – white, burgundy, and black. Who knew, right? I used white sorghum for today’s pizza, but made tasty bread using the black sorghum here.
- The most common mistake I’ve seen in bread making is to let dough over rise before baking. After you’ve shaped pizza dough, a few minutes (10-15) in a warm room (or 100 degree oven) is all the crust needs before getting baked.
- Bake time varies depending on the size and thickness of the pizza or bread you’re baking. When in doubt, bake it longer.
- Looking to make gluten free pizza without xanthan gum? Here’s a great crisp crust recipe and an easy slightly chewy crust recipe.
- The more often you bake, the easier it gets. Like anything.