Do I have to use yeast in this recipe?

Yes. The dough will not rise if you don't use yeast for this recipe. You will make the dough in your food processor or mixer and then put it in a sealed container. The gluten free pizza dough will stay in the sealed container for 1-2 hours where it will rise.

What should I do if the dough is hard to work with?

If you find the dough sticky or too hard to work with, put it in the refrigerator for 20 minutes. Cooling the dough should help so you can roll out your crust easily. Be sure you are using a surface lightly dusted with flour and add a bit of flour to your rolling pin also. If neither of these options work for you I would roll the dough out between two pieces of parchment paper. Be sure to peel both sheets of parchment off the crust before baking it.

Is yeast gluten free?

Most yeast is gluten free. I use Fleischmann's Active Dry Yeast for this recipe. This brand says on the bottle that it is gluten free. Always check ingredient lists and containers to make sure they state they are gluten free.

Gluten Free Pizza Crust

Name: Gluten Free Pizza Crust
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Gluten Free
Ingredients: 3 cups Gluten Free Flour1 tsp. Sea Salt2 tsp. Xanthan Gum2 Tbsp. Granulated Sugar1 Tbsp. Dry Active Yeast1 3/4 cup Warm Water1/4 cup Olive Oil

Description

This easy recipe for gluten free pizza crust is a staple recipe for Friday night pizza. The recipe uses yeast and is a basic pizza crust that you can top with anything. I like to go classic with lots of meats and veggies, but you would also make a dessert pizza with cinnamon and sugar.

Ingredients

Scale

3 cups Gluten Free Flour
1 tsp. Sea Salt
2 tsp. Xanthan Gum
2 Tbsp. Granulated Sugar
1 Tbsp. Dry Active Yeast
1 3/4 cup Warm Water
1/4 cup Olive Oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400 degrees.

In a food processor or your stand mixer add the gluten free flour, salt, xanthan gum, sugar and yeast. Pulse or beat until ingredients are mixed together.

Add the warm water and olive oil to the dry ingredients. Turn the food processor or stand mixer on and process the dough until it begins to stick to the sides. This will be past the dough ball stage.

Place the dough in an oiled and sealed container in a warm spot to rise for 1-2 hours.

If the dough is sticky and hard to work with refrigerate it for 20 minutes.

Roll out the dough on a lightly floured surface or between two sheets of parchment paper.

Bake the crust at 400 degrees for 5-7 minutes or until dough begins to crisp underneath.

Add your toppings to the crust and bake at 400 degrees for another 10-15 minutes or until the cheese is melted and the edges of the crust are browned.

Let your pizza cool slightly and then cut to serve.

Notes

I made one thick crust with this recipe. If you want a thinner crust you could divide the dough into two parts.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Meals
Method: Baking
Cuisine: Gluten Free