Because it’s nice to revisit the classics.
This is my new favorite pizza crust recipe. Mix the dough by hand in one bowl, let it relax for a while, then bake. Chewy with a crisp outer edge, this crust holds its weight when it comes to toppings. And for dessert? I’m thinking brownies.
While the dough takes a rest, listen to Rufus Wainwright sing New York State of Mind from the Kennedy Center Honors. Beautiful and timeless. Kind of like pizza.
Easiest recipe for gluten free pizza crust. Mix this vegan crust by hand in one bowl. See notes after recipe for details on flours used, psyllium husk, and more. Note: Read the label to make sure psyllium has no gluten-containing ingredients added.
- 1 3/4 cups gluten free flour
- 1 tablespoon raw or coconut sugar
- 1 teaspoon psyllium husk powder
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cup coconut milk
- 1/2 teaspoon apple cider vinegar, optional
In a medium bowl, combine: gf flour, sugar, psyllium powder, yeast, and salt. Blend thoroughly.
Add coconut milk (and vinegar if you like) to dry ingredients and stir to combine. Add a tablespoon or two of additional liquid at a time, until dough comes together easily. Cover and let sit at room temp for at least one hour.
Preheat oven to 400 degrees. Use a #10 disher to scoop dough onto a parchment lined pan. Four or five individual sized crusts will bake comfortably on one half-sheet pan. Press dough into a circle, building up edge slightly. Use oiled hands to press dough out if you like. Bake for 11-12 minutes.
Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Parbaked crusts can be stored frozen to use as needed.
A combination of gluten free flours usually gives the best result for gluten free baked goods. For various pizza batches, I’ve used a sorghum bread blend, rice flour blend, and half almond meal (packed) + half rice flour blend. So much pizza to love.
Coconut milk works great in this recipe. I used full fat coconut milk.
Psyllium vs guar – Psyllium husk powder gives the best result for this pizza. Made with guar, the crust is much softer and not nearly as sturdy. Warning: There are so many ways to approach the art of pizza, it’s become a new hobby. More to follow.
Dough can also be covered and refrigerated overnight. The next day, remove dough from fridge and let sit at room temp for an hour or so. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough before shaping. That small amount of leavening offsets the reduced oven spring of a cold fermentation. Finished crust will be lighter in color. Oh, and the vinegar is really not needed with this method. The dough develops a slight tang (along with an enticing chewy texture) by chilling in the fridge.
This recipe can also be used to make a large 10″ round crust. Parbake large crust for 15-16 minutes before topping as needed.
Parbaked crusts can be stored frozen to bake later. Yes, I stay ready.
Hungry for more? Find some of my favorite gluten free recipes here.
This post is linked to Gluten Free Wednesdays.