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Gluten-Free Pizza Crust Base Recipe

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★★★★★

4.6 from 122 reviews

This Gluten-Free Pizza Crust Base recipe delivers a delicious and versatile alternative to traditional pizza dough, perfect for those avoiding gluten. The crust is soft and easy to handle, made with a blend of gluten-free flour, eggs, olive oil, and parmesan cheese for extra flavor. It can be cooked either on a grill for a smoky taste or baked in the oven for convenience, topped with classic mozzarella cheese and pizza sauce for a guaranteed crowd-pleaser.

Ingredients

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For the Dough:

  • 1 1/4 cup warm purified water
  • 2 teaspoons active dry yeast
  • 1 teaspoon cane sugar (or honey)
  • 3 1/2 cups gluten free flour blend
  • 1 1/2 teaspoons salt
  • 1/4 cup grated parmesan cheese (optional)
  • 2 large eggs
  • 1/4 cup olive oil

For the Pizza Toppings:

  • 2 cups mozzarella cheese
  • 1 1/4 cups pizza sauce

Instructions

  1. Activate Yeast: Pour 1 1/4 cups warm purified water into a bowl. Add 1 teaspoon cane sugar and 2 teaspoons active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
  2. Combine Wet Ingredients: In a stand mixer bowl, add the foamy yeast mixture, 2 large eggs, and 1/4 cup olive oil. Whisk together until blended smoothly.
  3. Add Dry Ingredients and Mix Dough: Attach the paddle attachment to the mixer. Add 1 1/2 teaspoons salt and 1/4 cup grated parmesan cheese to the wet ingredients. Gradually incorporate 3 1/2 cups gluten-free flour blend, mixing slowly on low speed until combined. Continue mixing for an additional 2 minutes to fully develop the dough.
  4. Adjust Dough Consistency: Depending on the gluten-free flour blend used, check the dough’s moisture. If it’s too wet, add flour gradually; if too dry, add a little water until the dough is soft and pliable, but not sticky.
  5. Shape the Crust: Transfer the dough onto a parchment paper-lined baking sheet. Shape the dough into desired pizza crust sizes—note that personal-sized crusts are recommended especially for grilling to ensure they hold up well during cooking.
  6. Let Dough Rise: Cover the shaped crusts loosely with plastic wrap and allow them to rise for 30-45 minutes. Gluten-free dough typically only rises once, so pre-shaping is important.
  7. Remove Plastic Wrap: Carefully remove the plastic wrap from the risen dough before cooking.
  8. Cooking on Grill: Preheat your grill to 425ºF. Place the pizza dough directly on the grill grates and close the lid to cook for 3-5 minutes until the base sets.
  9. Add Toppings on Grill: Open the grill lid, spread pizza sauce evenly over the crust, sprinkle mozzarella cheese, and add desired toppings.
  10. Finish Grilling: Close the grill lid and cook until the cheese melts and the crust is cooked through. Frequently check the bottom of the crust to prevent burning.
  11. Cooking in Oven: Preheat the oven to 425ºF. Place a pizza stone inside the oven to heat if available, or use a baking sheet.
  12. Prepare Pizza in Oven: Transfer the shaped crust onto the preheated pizza stone or baking sheet, spread the pizza sauce, add mozzarella cheese and toppings.
  13. Bake the Pizza: Bake for 12-15 minutes depending on the crust thickness, until the cheese is melted and crust is golden and cooked through.

Notes

  • Use purified or filtered water to avoid chlorine which can kill yeast and hinder rising.
  • The recipe includes optional parmesan cheese in the crust for extra flavor; omit if desired.
  • Adjust the dough moisture according to your gluten-free flour brand as they vary in absorbency.
  • For grilling, use personal-sized crusts for better handling and cooking consistency.
  • This recipe allows only one rise since it’s gluten-free, so shape the dough before rising.
  • Preheating a pizza stone is optional but helps achieve a crispier crust in the oven.

Keywords: gluten-free pizza crust, gluten-free pizza base, gluten-free dough, homemade gluten-free pizza, grilled pizza, baked pizza, gluten-free recipe

Find it online: https://reemcook.com/gluten-free-pizza-crust-base-recipe/