Easy Gluten-Free Pizza Crust

This was my first experience with Caputo GF Flour, and I have been hooked ever since!

The resulting pizza crust is so good that no one will know it is gluten-free! The dough is so easy to handle, those crispy air bubbles are delicious. It instantly brought back memories of the pizza parlor pies we had when I was a little girl. This is a fast, easy, same-day make-and-bake recipe! You can also freeze the dough balls for later, or pre-bake and freeze the crust! Not only does it make the most wonderful gluten-free pizza crust you've ever had; it also makes a delicious focaccia bread perfect for dipping in oil or soup!

Just press the dough gently into shape, creating divets with your fingers; then brush with olive oil and add your toppings. I love mine with Rosemary, Oregano, and Fresh Garlic!

Give it a try, I'm sure you will enjoy it as much as I do. Be sure to reach out if you have any questions at all, I am happy to help you along the way!

Description

This pizza crust tastes just like I remember! If you have been craving a REAL pizza you must try this recipe. It's got those wonderful air bubbles around the edge, a crispy bottom and chewy top under the toppings. Quick to make and quick to cook!

Ingredients

1 cup warm water (110-115 F)
1 pinch sugar
8 gram active yeast
1 tsp olive oil
240 grams Caputo Fioreglut Flour (if omitting cornmeal increase to 260g)
40 grams cornmeal (optional - adds great flavor and texture! If omitting increase flour to 260g)
1/2 tsp salt
1 tsp baking powder
1/2 tsp apple cider vinegar (optional - helps create an airier crust)

Instructions

1
Preheat oven to 550⁰ F (or highest temp on your oven). If using pizza stone preheat for one hour.
2
Mix water, yeast and sugar in small bowl. Allow to activate 3-5 min.
3
Combine dry ingredients (flour, cornmeal, baking powder, salt) in large mixing bowl
4
Add oil (and vinegar, if opting to use) to yeast mix and stir
5
Add to flour mix
6
Use paddle attachment on stand mixer, medium speed 8 minutes
7
Place dough on floured flat surface, knead (incorporating flour) until easy to handle. There should be a little stretch to the dough without breaking. Should be less sticky.
8
Form ball, place in lightly oiled bowl. Oil hands and gently pat the ball.
9
Cover with plastic wrap and towel, allow to rise 2-3 hrs in a warm place. Dough should double in size
10
Sprinkle a liberal amount of cornmeal on wood paddle (or cutting board). Separate dough into 2-3 balls, depending on how large you want your pizza. Place one ball directly on the paddle and gently form crust by pressing with hands. Try to keep the edge a bit thicker to hold in the sauce and toppings. This makes a great thin or thick crust!
11
Brush with olive oil, melted butter, or melted garlic butter (optional - but aids in browning - and the garlic butter adds some awesome flavor).
12
Add toppings, then slide onto hot pizza stone.
13
Bake for appr. 7 minutes (thicker crust may take a bit longer). Cheese will be bubbly and starting to brown. For an even crispier crust move the pizza from the stone to the bottom rack in your oven for the last 2 minutes.
14
Let cool slightly, slice, enjoy!

Note

If in a hurry or if your house is on the cool side, warm your oven on the lowest setting while the dough is being mixed. Then turn it off and put the covered bowl in your oven to rise. Will be ready in an hour.
Can be made with or without the cornmeal in the dough. It just seems to give it a bit more crispness and a nice mild flavor - closer to what I remember having as a kid. If you choose to omit the cornmeal increase the flour to 260g
Pizza is just as good second day - even cold!
Dough holds for about 3 days in the fridge
Freeze extra dough to have on hand in the future! Just wrap well with plastic wrap, then remove from freezer a few hours before you want to use it.
Extra dough also makes excellent Focaccia like bread!