Eating gluten-free does NOT mean you have to give up all your favorite foods. I live in a house full of boys, there is no way they could live without pizza. And as far as I am concerned, pizza is it’s own food group. Needless to say, we love pizza in this house.
It took many tries to find THE best version of pizza crust. But I FINALLY I cracked the code. I will save you the trouble of making crust after crust only to have it fail and NO ONE (not even you!) wants to eat what you spent time (and money!) on. Talk about infuriating. Especially when you were so sure this was going to be IT and you had no back up plan.
This crust BEATS them all. Hands down.
We all agreed we wanted a dough that was soft, not crumbly, not dry, and held up well to whatever toppings we decided on. This crust delivers!
1 envelope of yeast
1 1/2 cups warm water
3 cups gluten free baking flour
1/3 cup tapioca flour
1 tsp Himalayan Sea Salt
- In a large bowl add the yeast and warm water and let it sit for 20 minutes until it turns foamy. If it doesn’t get foamy then start over, that means your yeast is “bad.”
- Add the flours and salt to the water. It is a sticky dough so I like to mix it with my stand mixer but you can use a hand mixer if you don’t have a stand mixer. (It will seem pretty runny, but once you’ve let it rise and you are ready to make your pizza it will be fine)
- Once the dough is mixed, cover the bowl with a towel and let rise for at least 2 hours.
- When you are ready to make your pizza, using your hands, press out the dough on your pizza pan sprinkled with flour (I like to use coconut flour to add a little flavor to the bottom of the crust).
- Sprinkle the dough with sea salt, garlic powder, and onion powder before adding sauce and toppings. This will give the dough great flavor.
- Once the dough is coated with your toppings of choice, bake at 400 for 20 minutes.
**For the pizza pictured, I used homemade sauce, chopped roma tomatoes and chopped basil.