Gluten free pizza crust


This gluten free pizza crust is made easily with the aid of a food processor. We used Cup 4 Cup Gluten free flour. Check out our Gluten Free Flour Guide to decide which all-purpose mix is best for you.


1 package or 2 teaspoons of active dry yeast

small pinch of sugar or teaspoon of honey

1 cup of warm (but not hot) water

1 teaspoon of gluten-free yeast extract

1 tablespoon of olive oil

1 tablespoon of apple cider vinegar

2 1/2 to 3 cups of gluten free flour (if the mix you use does not include xanthan gum, add 1/2 teaspoon of xanthan gum)

1/2 teaspoon of salt

1 teaspoon of granulated dried garlic

1 teaspoon of dried granulated onion powder

1 teaspoon of dried basil


Combine the water, yeast, sugar (or honey), and yeast extract in a measuring cup. Set aside to allow the yeast to bloom.

Place 2 1/2 cups of the all-purpose gluten-free flour, salt, garlic, onion, and basil in the work bowl of your favorite food processor fitted with the dough blade. Pulse to combine.

Add the apple cider vinegar and olive oil to the liquid mixture. Whisk to combine. Add this to the food processor and process it for 3 minutes, to mix and knead the bread.

Remove the dough with a spatula (it will be wetter and stickier than a standard wheat dough). Place it on a floured surface and sprinkle with flour as needed. Quickly form it into a ball, using as little flour as possible to accomplish this. Cover the dough with a large bowl and leave it in a warm (but not hot) place till doubled in size. This should take about 2 hours; the exact time will depend upon the warmth and humidity in the room.

Flatten the dough and use a rolling pin to spread it to 14 inches round. Place on a parchment lined baking pan. Top with your favorite ingredients and bake in a pre-heated 425 degree F oven for 12 to 18 minutes.




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