Pizza crust takes so long to rise when you make a yeast crust. When I am tired and my family is hungry, I don’t have time to wait for my crust to rise! This crust I tried just last night and my family ate it and LOVED it! I knew I would be posting it on my blog so I asked, “How would you describe the taste and texture of this crust?” My daughter said, “Yummmmmmm!” I laughed. That was great feedback, but not a useful description for a blog. My fiance said, “It’s so good, like when Little Cesar’s had square pizza and their crust was so good, but now it’s not. It has great flavor.” Again, thank you, but not necessarily helpful.
Then it came to me. The crust was light, and I made sure it was thin. It was not doughy, but did not crumble. It tasted like…..a biscuit. It was very flavorful. This is a crust we will eat time and time again!
Yeast free, Gluten free Pizza Crust
3 cups Bob’s Red Mill Gluten Free All Purpose Flour (or GF flour of your choice)
5 tsp. Baking Powder
1 tsp. salt
1/8 cup Olive Oil
1 Tbsp. Honey
1 tsp. Xanthan Gum
1 cup lukewarm water
Preheat your oven to 350° F.
Whisk together flour, baking powder, salt and xanthan gum.
Create a well in the center of the dry ingredients and add olive oil, honey and water. Knead by hand until well mixed
Next, use your hands to shape your dough into pizzas. I usually make 2 separate pans because my fiance can have cheese and other items my daughter and I cannot eat.
Bake crusts alone for 12-15 minutes.
Add sauce and toppings, then place back into the oven for an additional 6-8 minutes.
Allow to cool for approximately 10 minutes, then enjoy!!!
Yields: approximately 2 pizzas