Gluten-Free Pizza
Ingredients
- GLUTEN-FREE BREAD & PIZZA CRUST MIX
- ⅓ c. olive oil
- 1 c. warm water 110 degrees
Instructions
PREP
- Gather equipment: mixer with paddle attachment, liquid measuring cup, pizza pan or pizza stone.
CRUST
- Place mix in mixer bowl with the paddle attachment.
- Add olive oil, warm water and beat for 5-8 minutes. Batter will look like cake batter, yet a sticky-like dough.
- Scoop batter between two pieces of parchment paper and roll out to 3/8″. Cover loosly with saran wrap (spayed with cooking spray). Let rise in a warm place about 1 hour-1 1/2 hours. Crust is ready when bubbles begin to form.
BAKE
- Bake at 375° for 10 minutes. Add toppings and bake for an additional 5-7 minutes.
Notes
If you don’t have olive oil, canola or vegetable oil will work as well.Storage: Gluten-free foods do not have the same shelf-life as conventional ones. Store in airtight plastic wrap in refrigerator 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
So grab a few kitchen staple ingredients like oil and water, and a few basic kitchen tools and in no-time you’ll be enjoying this most popular food in the US.
If time allows, let the pizza crust rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time, scoop into balls and freeze to bake up anytime.
If time allows, let the pizza crust rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time, scoop into balls and freeze to bake up anytime.
