Gluten Free Dairy Free Pizza Crust

This pizza crust can be made deep dish if you prefer a thicker, chewier crust. It will be of normal thickness if using a 12″ round solid pizza pan. You cannot use a pizza screen for this recipe.

Use my gluten free flour mix for this recipe. let rise for 60 minutes instead of 30 minutes for a thicker crust.

Kathy’s Gluten Free Flour Mix

equal parts by weight of white rice flour and corn starch. and 1/2 the amount of one in brown rice flour:

1 pound white rice flour

1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)

1/2 pound brown rice flour

mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.

Smaller batches will work, just keep the ratios the same.

1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.

1 ½ cup Kathy’s Gluten Free Flour Mix

1 teaspoon baking powder

¾ teaspoon salt

1 ¼ teaspoon xanthan gum

¾ cup Almond milk (you can use regular cows milk if you are not dairy free)

¼ cup water

1 ½ teaspoon instant yeast

1 tablespoon honey

2 tablespoon olive oil

¼ cup of Kathy’s Gluten Free Flour Mix

1 tablespoon olive oil

Mix the Gluten Free Baking Blend, baking powder, salt and xanthan gum in the bowl of a stand mixer. Remove ½ cup of this mixture to mix into the almond milk mixture below.

Heat the Almond milk and the water to 100°F. Add the yeast, honey, the ½ cup of dry ingredients (from above) and 2 tablespoons olive oil mix well and set aside until bubbly.

Add the yeast mixture to the baking blend mixture and mix well. Beat at medium speed for 4 minutes.

Cover the bowl and let the dough rest for 30 minutes. (60 minutes for a thicker crust)

Preheat the oven to 425°F.

Drizzle 1 tablespoon of olive oil in the center of the pan and turn the dough out onto the olive oil in the pan. With wet fingers, spread the dough out to the edges of the pan. Start in the center and work outward rewetting your fingers as necessary. The dough is sticky. You can also cover the dough (after turning it out onto the olive oil in the pizza pan) with plastic wrap. The dough will spread out beautifully with your hands without having to either keep your fingers wet or adding additional oil to the dough while trying to spread it out.

Let the dough rest, uncovered for 15 minutes.

Bake the crust for 8-10 minutes, just until set. The surface should not look shiny.

Remove from oven and top with your favorite ingredients and return to the oven to bake. Bake for an additional 10-15 minutes depending on the ingredients and how much ingredients you use.

Remove from oven and serve warm.