This gluten-free pizza crust looks and tastes like a wheat flour pizza crust, without any grittiness or aftertaste. Store it airtight and use within three days or freeze.
Yields eight to nine 12”-14” pizza crusts
- 5 lbs. King Arthur Flour Gluten-Free Bread & Pizza Crust Mix
- 8 oz. vegetable or olive oil
- 2 lbs., 13 oz. lukewarm milk
- 1 lb., 8 oz. large eggs
- 1 oz. instant yeast
- Mix batter and allow first rise as above.
- Stir to deflate. Preheat oven to 400°F.
- Drizzle oil to coat baking sheet(s) or pizza pan(s). Scrape dough onto pan(s); it will be very soft and sticky. Drizzle tops with oil and pat crust(s) into 12” to 14” circle(s) or oval(s). Allow crust(s) to rise for 30 minutes, uncovered.
- Bake crust(s) until tops are set and bottoms begin to brown, 8 to 12 minutes, depending on thickness. Remove from oven, and top as desired. Return to oven and bake for an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked. Remove from oven and serve hot.
* Depending on your bakeshop conditions and desired speed of rise, you may find that more or less yeast works best for you. For active dry yeast, use the same amount as you would instant. For fresh, 2 1/2 times the weight of instant yeast is standard.
Formulation courtesy of King Arthur Flour