I think for most people who go gluten-free, whether for medical reasons or by choice, the two things they’re most afraid to give up are bread and pizza.
We’ve done a great job at covering both areas (our two most popular gluten-free recipes being our Gluten-Free Sandwich Bread and our Gluten-Free Pizza Crust), but what we love most is giving you a variety of delicious gluten-free staples to enjoy. Even better, ones that even your gluten-loving friends and family would enjoy.
And today we’ve got a brand new pizza recipe for you! We took our Super-Fast Thin-Crust Pizza and turned it into a crispy gluten-free version.This gluten-free thin-crust pizza is a cinch. It takes under 60 minutes and makes two pizzas. Click To Tweet
Plus, it has the most incredible texture. We use a blend of baking powder and yeast, which helps make it light, yet it’s sturdy enough to hold all your favorite toppings. We’re going simple today with tomato sauce and fresh mozzarella, but add whatever your heart desires (just go on the light side since it’s thin!).
Gluten-Free Thin-Crust Pizza
Ready to get started? Let’s do this. We’ll start by preheating the oven to 450°F. If you have a pizza stone, place that in the bottom of the oven while it’s heating up.
In a medium-sized bowl, whisk together 2/3 cup lukewarm water and 1 1/2 teaspoons instant yeast (or active dry) until the yeast dissolves.
Measure out 2 cups of Gluten-Free Measure for Measure Flour by gently spooning it into a cup and sweeping off the excess.
Measure For Measure works wonderfully in most recipes. We usually caution bakers against using it in high-rising yeast breads and rolls, but thanks to this pizza’s super-thin crust (plus the addition of baking powder), there’s no problem using Measure For Measure here.
Add the flour to the bowl with the water and yeast, followed by:
1/2 to 3/4 teaspoon salt, to taste
1 teaspoon baking powder
3 tablespoons olive oil
Stir to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it’s sticking to your fingers, mix in additional flour.
Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest, covered, for 30 minutes, while your oven gets good and hot.
Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Roll a 12″ circle; don’t worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.
Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.
If you’re not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.
We hope you enjoy this pizza crust as much as we do! We’d love for you to bake, and review (please) our recipe for Super-Fast Thin-Crust Pizza — made with our Measure for Measure Flour in place of all-purpose flour.
Or print just the recipe.