Gluten free pizza crust
This pizza crust is gluten free, dairy free, egg free, and vegan.
Servings: 1 pizza crust
- 1 3/4 cup gluten free all purpose flour (plus up to 1/4 cup extra)
- 3/4 cup warm water (plus up to 2 tbsp extra)
- 2 1/2 tbsp olive oil
- 1/2 tbsp white sugar
- 1/8 oz yeast (half a standard 1/4 oz package)
- 1/2 tsp salt
Pizza dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free pizza dough should be a little more wet than regular pizza dough but still firm enough that it holds its shape. I generally use Bobs Red Mill 1:1 or King Arthur 1:1. Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.