Thin and Crispy Gluten-Free Pizza Crust
Ingredients
Dough Ingredients
-
2 ⅓
cups
King Arthur Gluten-Free Pizza Flour
-
1
tablespoon
granulated sugar
-
2
teaspoons
instant yeast
-
1 ½
teaspoons
Diamond Crystal kosher salt
-
1 ¼
cups
lukewarm water
-
1
tablespoon
extra-virgin olive oil
-
as needed
amount
rice flour or more gluten-free flour for dusting
Topping Ingredients
-
3
tablespoons
no-cook tomato sauce
-
3
ounces
low-moisture whole milk mozzarella
-
to taste
amount
flaky sea salt
-
to taste
amount
fresh basil leaves
-
to taste
amount
Parmigiano Reggiano
Instructions
- Whisk together the flour, sugar, yeast, and salt in a large bowl.
- Add the water and olive oil, and mix until you have a wet batter.
- Cover the bowl and let the dough rise in a warm spot for 2 to 3 hours until doubled.
- Turn the dough out onto a floured surface and divide it into two equal portions.
- Roll each portion into a roughly 12-inch round.
- Transfer the dough to a parchment-lined peel and pinch the edges to shape.
- Parbake the crust on a preheated Baking Steel or pizza stone for 2 minutes.
- Remove the crust, add tomato sauce, cheese, and drizzle with olive oil.
- Return to the oven and bake for 4 to 5 minutes until cooked to your liking.
- Top with fresh basil and Parmigiano Reggiano, then cut and serve.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
You might also like