Who doesn’t want a pizza night? When I had to transition to a gluten-free diet (and a xantham gum & tapioca flour free diet) I was on a mission to develop a delicious dough. Just because you are on an allergen-restricted diet doesn’t mean you have to sacrifice your food! Gluten-free dough is tricky and it doesn’t rise much, but the combination of a warm & moist oven – your dough will rise and double in size!
I will usually double this recipe (sometimes triple) and keep my dough in the freezer so I have homemade dough at any time! Not only does it make a fantastic pizza crust, it’s also a great flatbread!
- Pizza crust (makes 2 batches)
- 3 1/3 Cups GF flour mix
- 1 ½ teaspoons salt
- 4 teaspoons yeast
- ¼ Cup extra virgin olive oil
- ½ -1 cup warm water
- Extra virgin olive oil to brush crust
- Optional: 1 teaspoon organic garlic powder, 1 teaspoon oregano
- For your dough:
- Dissolve yeast, water, and extra virgin olive oil in a bowl, let rest 5 minutes.
- You can mix your dough either by hand, hand/stand mixer, or your food processor.