Biggest thing I can say is I will NEVER buy a frozen pizza again, mostly NOT a gluten-free one.
For years and years and years and years and years…. you get the point, Friday night was pizza & movie night at our house. I’m not a big fan of spending $50+ on pizza night in, so we would dabble in making our own crust but it always came out flat & soggy. Overall, not great.
Once, I tried cauliflower crust & it was perfect but then I forgot it in the oven for a little too long and it burnt to a crisp.
What I LOVE about this recipe is it’s super simple & quick. I don’t have to spend hours in the kitchen slaving over it & it bakes quickly too. Also, my whole family has no idea it’s gluten-free. Huge score!!
2 1/2 Cups Cup 4 Cup Gluten Free Flour (not the Pizza Crust Flour)
1 1/4 Cup Water, luke warm
1 teaspoon active dry yeast (1/2 a package)
2 Tablespoons Olive Oil
2 teaspoons honey
1 teaspoon salt
For the Sauce:
I use San Marzano Tomatoes to make it authentic but you can use a canned tomato sauce or marinara sauce
As you can see, the favorites in our house are Canadian bacon & pineapple or fresh basil. But top it with what you love! Don’t forget the cheese.
Last – my favorite type of rolling pin is a french rolling pin — It will make a HUGE difference when you are rolling out any baked good. Snag it HERE.
- I use a kitchen-aid mixer with a dough hook to make the crust.
- In the bowl add the water & yeast & mix for 4 minutes.
- Add the honey & mix for 4 minutes.
- Add the salt & oil & mix for 4 minutes.
- Add the Cup 4 Cup flour & mix for 8 minutes.
- At this point it should look like dough. If it looks too sticky, add a little flour in. You do want it to have some bounce.
- Once it’s the right consistency, wrap it in plastic wrap & let it rest in a warmish place for at least 30 minutes. You can leave it for a couple hours to rise.
- When you are ready to make your pizza, preheat the oven to 500º F.
- Using a rolling pin & some extra flour, roll out your dough to your desired thickness. I like mine pretty thin.
- Here’s a couple pointers for rolling it out… Use a large cutting board or your countertop & sprinkle it generously with Cup 4 Cup Flour. If the dough still seems too sticky, knead it by hand and add in flour until it doesn’t stick to your finger tips. Once you get to this point, flour your rolling pin & remember to keep adding flour if you feel a little stick. Last to transfer my dough from the counter to the cookie sheet, I roll it around my rolling pin.
- Once you’ve placed your dough on your cookie sheet you’re going to bake it blind (without anything on top), so it stays nice & crispy.
- Bake with no toppings for about 6 1/2 minutes.
- Pull it out, add your sauce & toppings & bake until the cheese is melted to your liking. This is usually about 5 minutes more.