Bea's Amazing Gluten Free Pizza Crust
October 05, 2014
Categories: Breads, Dinner, Lunch, Main Dish, Pizza Dough, Grains, Italian, Budget-Friendly, Kid Pleaser, Make-Ahead, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Fat, Vegetarian, Make it from scratch, Spring more
"This is a pizza dough recipe I put together while on a mission to make a gluten free pizza that was as close to regular pizza as I could make it. Most gluten free pizzas I have tried have that chewy and gritty consistency I am not too fond of. This is so close to regular pizza crust that even the gluten eaters won’t notice the difference."
- Serving Size: 1 (75.4 g)
- Calories 154.7
- Total Fat - 8.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 69.6 mg
- Sodium - 238.4 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2.2 g
- Sugars - 2.2 g
- Protein - 5.2 g
- Calcium - 40 mg
- Iron - 1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Fit a stand mixer with the paddle attachment.
Place the milk, water, melted butter, sugar, salt, egg and yeast in the bowl of the stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on low speed (2 on my stand mixer), scraping down the sides after about 2 minutes. (This should have the consistency of a thick muffin batter.)
Coat a 12-13” pizza pan with butter, spoon the batter onto the pan using a sturdy spatula and spread the batter evenly over the pan; place in a warm draft free place and allow rising for 30 minutes.
Top with your favourite sauce and toppings and place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 30-35 minutes.
Allow to cool and remove from pan.
Slice with a pizza cutter.
Tips & Variations
- Pizza Pan