The recipe below is designed to be as free as possible from problematic foods. No yeast, no sugar, no corn, no rice! Bob’s Red Mill Gluten Free All-Purpose flour contains garbanzo flour, sorghum flour, potato starch, tapioca starch and fava flour. This flour is made in a facility that processes tree nuts and soy, so watch out for that if you have soy or nut issues.
I do use a scale for this recipe. If you don’t have a scale or are opposed to using one, you can read my thoughts on why a scale is an essential tool in a gluten free kitchen.
Simplified Gluten Free Pizza Crust
(Corn Free, Yeast Free, Sugar Free, Rice Free, Casein Free)
(make 2 12″ pizzas)
12 oz. Bob’s Red Mill Gluten Free All-Purpose Flour Mix
2 Tbsp. guar gum (1 Tbsp. xanthan gum, if you prefer that)
2 tsp. salt
2 Tbsp. olive oil
8 oz. water
1. Preheat your oven and pizza stone to 500 degrees.
2. In a large mixing bowl combine the flour, salt and guar gum. Add the oil and water (at room temperature) and mix/knead the dough by hand until is is smooth and pliable.
3. Divide the dough into two pieces. Place one piece on a lightly floured surface. Roll or pat the dough out into a circle that is approximately 1/8″ thick and 12″ diameter.
4. Move the crust to the hot pizza stone and bake at 500 degrees until the top of the crust gets just a hint of color. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).
Note: Once I get the 1st pizza crust in the oven for the first baking, I start rolling out the 2nd crust. The 2nd crust has its first baking while we put the toppings on the 1st pizza. Then the 2nd crust comes out and the 1st pizza goes back in for its final baking. We top the 2nd pizza and then put it in the oven to bake when the 1st pizza is ready to serve. The 2nd pizza is usually ready by the time we’ve served everyone, gotten drinks, and are sitting down to eat.
– Mary Frances