Kitrusy's Gluten Free Pizza
Servings: 3 - 4 people
Calories: 681kcal
Equipment
- Pizza Stone or baking sheet
Ingredients
- ¾ cup water between 105-110 degrees F
- ½ tbsp raw cane sugar finely blended
- 2¼ tsp active dry yeast 1 packet
- 2 cups Gluten Free 1-to-1 Baking Flour
- ½ tsp Himalayan salt
- 1 large egg
- 1 tbsp olive oil or melted butter
- 1 tsp distilled white vinegar
- ⅓ cup pizza sauce
- 8 oz shredded pizza cheese blend shredded - See notes*
- ½ tsp dried basil optional
- ½ tsp Dried Oregano optional
Optional Garlic butter:
- 1 tbsp salted butter
- ¼ tsp dried garlic
- ⅛ tsp Dried Oregano
- ⅛ tsp Italian seasoning
Instructions
- Preheat: Set your pizza stone on the middle rack of your oven if using a convection (fan) oven or on the lowest rack if using a conventional oven, and preheat your oven to 500°F.
- Bloom your yeast: Dissolve your sugar in your warm water and then mix in the yeast, set it aside for 5-10 minutes to bloom.
- Make your dough: To a bowl, add your flour and salt and mix it together. In another bowl, whisk your egg until fully beaten. Make a well in your flour and add in your egg, olive oil, vinegar and bloomed yeast mixture and stir together until a soft dough forms. Mix your dough using a fork or spatula for 2 minutes until it cleans the sides of the bowl and there's no flour left.
- Shape your pizza crust: Place your dough onto a piece of parchment paper and using well oiled hands, gently push your dough outwards from the middle to form a 12" pizza round, being sure to leave a 1/2" thick rim for your crust.
- Par-Bake: Using a fork, gently dock/prick the base of your crust (but not the edge crust) and then slide the dough (parchment and all) onto the preheated pizza stone. Reduce the oven to 450°F and bake for 8-10 minutes.
- Add Sauce and Toppings: Remove your parbaked crust from the oven and allow it to cool for 2-3 minutes, then add your pizza sauce and top with cheese, spices (I'm using dried basil and oregano) and other toppings if using any. Optional: Brush the edge of the crust with garlic butter, made by melting the butter and adding in the dried garlic, oregano and Italian seasoning. If you like to dip your crust in garlic butter be sure to double the amount for the garlic butter.
- Bake: Slide your pizza directly onto the baking stone and bake a further 8-10 minutes until your cheese is bubbling and just starting to brown.
- Enjoy! Remove from the oven and allow to cook on a wire rack for 5-10 minutes before cutting and serving. Enjoy right away.
- Reheating Leftovers: If there are any leftovers, cool them to room temperature and store them in an airtight container in the fridge for up to 5 days. To reheat, I highly recommend using a toaster oven or even air fryer.
Notes
- I use this recipe to make one thicker crust 12" pizza that serves 3-4 people. You can opt to divide the dough into two and make two thinner crust pizzas.
- Ensure your pizza sauce is on the thicker side for the best results.
- While you can use whatever cheese you like, a great way to maximize on flavors is to combine cheeses. I've found a great combination to be 2 oz each of freshly grated mozzarella, gouda, provolone, and pecorino Romano.
- Don't overload your pizza with sauce, cheese and if using toppings, sparingly place them in the middle.
- Once baked, remove the pizza on the pizza stone and let it cool on the stovetop or slide it onto a cooling rack. Do not place it onto a cool flat surface as it will create steam under the bottom that will make your crust soggy.
Nutrition
Calories: 681kcal | Carbohydrates: 67g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1121mg | Potassium: 279mg | Fiber: 11g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 2mg | Calcium: 582mg | Iron: 4mg