It’s like searching for the holy grail. Making gluten-free crust that doesn’t crumble upon mouth impact. However, after years of failed attempts and dozens of careful consultations from my celiac pals, I think I’ve discovered how to do it.
A gluten-free crust that doesn’t fall apart!
For years I tried many methods to make a gluten-free crust. None of them seemed to work, and, the rarity batch that didn’t fall apart was too chewy.
So I resorted to a known method. Regular pizza dough that requires nothing more than flour, olive oil, warm water and yeast, and then simply replaced the flour with a gluten-free version.
Dough, right? It’s the simplest ideas that become the catalyst of genius invention. Ahem… not to toot my own horn or anything.
Here’s my super secret recipe. As with any homemade pizza, modifying the toppings and sauce flavoring is highly encouraged.
Gluten-Free Pizza Dough Recipe
- 3/4 Cup Gluten-Free Flour
- 1/4 Cup Almond Flour
- 1/8 Cup Olive Oil
- 1 Cup Lukewarm Water
- 1 Yeast Pack
- Garlic Powder & Spices (add to your liking)
Please note: water measurement will vary. I don’t know why, but I’m pretty sure science could explain it.
Mix gluten-free flour, almond flour and yeast with garlic powder and spices. Basically all the dry stuff. Drizzle olive oil evenly across the top. Slowly add lukewarm water while mixing. I prefer to do this by hand (because I’m hardcore), but a Kitchen Aid or other tool works just as well.
Lightly powder the surface you intend to use with gluten-free flour. I also add a few extra sprinkles of garlic powder.
Work out your dough and form a ball with it. Spray with olive oil spray if you have it. If not, spreading olive oil with a brush works just the same. Cover the dough with cellophane and let it sit for about 30 minutes so the yeast can do its thing.
Bam! Straight up gluten-free pizza dough.