Gluten-Free Thin Crust Pizza
Speed - 95%
Simplicity - 100%
Tastiness - 99%
98%
Yummy!
The crust came out perfectly crisp. It certainly wasn't crumbly and easily held that rich cheese topping.
Ingredients
For the Dough
- 2.5 Cups Gluten-Free All-Purpose Flour
- 2 Teaspoons Xanthan Gum
- 1 Teaspoon Salt
- 1/4 Cup olive oil
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
- 3/4 Cup Warm Water
For the Toppings
- 1/2 Cups Mozzarella Cheese
- 1/2 Cup Parmesan cheese
- 1/2 Cup Cheddar Cheese
Instructions
- Combine yeast, sugar, and water in a bowl. Leave to bloom for 10 minutes.
- Combine the gluten-free flour, xanthan gum, and salt in a bowl.
- Add the olive oil and active yeast mixture into the dry ingredients.
- Knead the dough on a lightly floured surface.
- Set the dough to rise in a lightly oiled bowl. Leave for an hour.
- Press the dough onto a pizza pan.
- Pre-bake the dough for 5 minutes at 425 F.
- Top the pizza.
- Bake for 10-15 minutes at 425F.
If you're someone new to gluten-free baking or to finding a gluten-free perfect pizza dough recipe, I know that you'll have to agree with me that a thin-crust would be the easiest way to go. Most gluten-free flours just can't match the rise and elasticity that you'd get from a dough made with more typical flours. Don't get me wrong. Gluten-free based pizza doughs ain't bad, just different.
Let's get baking. Leave some yeast to bloom with warm water and sugar. That yeast has to feed on something to release all those gases that make a dough airy. Honey and maple syrup would be good alternatives if you're trying to stay away from refined sugars.
To make up for the elasticity and binding properties of gluten, we'll be whisking in some xanthan gum into our blend of gluten-free flour.
I've simply used a ready mix of gluten-free all-purpose flour to make things easier. You can definitely use your own blend, in same measurements, if you have one.
When the yeast is active, stir it into the dry ingredients together with the olive oil.
Stir with a wooden spoon until everything comes together.
Unlike working on a typical dough, a couple of minutes kneading by hand will be enough for this. In fact, the dough's ready to be rested as soon as it comes into a smooth ball.
Set the dough on a lightly oiled bowl and leave it to rise for 30 minutes to an hour.
Lightly oil a pizza pan and press the dough flat onto it.
Pre-bake the crust for about 5 minutes at 425F before getting your toppings on. For me, it's a simple all-cheese this time. . . just perfect for a crisp thin crust.
Thin Crust Pizza
Thin crust pizza is one of the easiest styles of pizza to make and is absolutely perfect for making a gluten-free pizza. After all, a thin crust means that you don’t need the dough to rise much, so gluten-free flours will work just as well as regular ones. Actually, it works great when cooking pizza in an outdoor pizza oven as well because you don't need to wait for the crust to bubble or rise.
Get Gluten Free All Purpoase Flour on Amazon!
For that matter, a thin crust pizza is the best place to start for making gluten-free pizza bases. Doing so gives you the chance to experiment a bit more and try out different combinations of flours and toppings. Realistically, you could even use almost any all-purpose gluten-free flour mix when preparing this pizza, which goes to show how versatile the style is.
But, what is thin crust (beyond the obvious)?
The style is one of many that have emerged over time. It allows for a much greater focus on the toppings, rather than on the dough itself. The approach also means the pizza dough is crunchy and often resembles a flatbread. In fact, some people even use flatbreads as a base for thin crust pizza.
The style Neapolitan pizza is actually one example of a thin crust pizza, although that is also a highly traditional type of pizza, so it has other differences.
More than anything, thin crust pizza just refers to the thickness of the crust. Beyond this, the term is used to describe many different types of pizzas, which often vary considerably from one another.
Ingredients
For the Dough
- 2.5 Cups Gluten-Free All-Purpose Flour
- 2 Teaspoons Xanthan Gum
- 1 Teaspoon Salt
- 1/4 Cup olive oil
- 2 Teaspoons Active Dry Yeast
- 2 Teaspoons Sugar
- 3/4 Cup Warm Water
For the Toppings
- 1/2 Cups Mozzarella Cheese
- 1/2 Cup Parmesan cheese
- 1/2 Cup Cheddar Cheese
Instructions
- Combine yeast, sugar, and water in a bowl. Leave to bloom for 10 minutes.
- Combine the gluten-free flour, xanthan gum, and salt in a bowl.
- Add the olive oil and active yeast mixture into the dry ingredients.
- Knead the dough on a lightly floured surface.
- Set the dough to rise in a lightly oiled bowl. Leave for an hour.
- Press the dough onto a pizza pan.
- Pre-bake the dough for 5 minutes at 425 F.
- Top the pizza.
- Bake for 10-15 minutes at 425F.
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