This crust is the perfect gluten-free thin crust. It can come out kind of chewy or crisp, depending on how long you par-bake it before adding toppings. Please try, share, comment, and enjoy!
Gluten-free Pizza Crust Recipe
Combine in a medium bowl:
1 cup (135 g) Deluxe Pastry Flour
1 tsp yeast
1 Tbsp (12g) sugar
1/4 tsp salt
In another bowl, whisk:
1 egg at room temperature or warmer
2 T olive oil
1 tsp apple cider vinegar
Add the wet ingredients to the dry ingredients and loosely mix together. Sprinkle over the dough:
very warm water (115-120 degrees F/46 C)
until the dough comes together enough to be stirred or kneaded, about 1/4 cup (60 ml). The dough will be sticky and spongy but not unmanageable. Coat the ball with a little bit more flour if needed to handle. The dough should look like this:
Dust a sheet of parchment paper with a little bit of flour and place the ball of dough on top. Sprinkle some flour on top of the ball of dough and place another sheet of parchment paper on top of that. Roll out the dough to a circle about 12" wide.
Peel off the top layer of parchment paper and cover the dough with an inverted bowl. Let rise for 30 minutes in a warm place. In the mean time, about 10 minutes before your dough is done rising, place a pizza stone or large cast iron skillet in the oven and heat the oven to 500 degrees F.
When the oven is to temperature, uncover your dough. It should have some bubbles in it like this:
Place the dough, still on the parchment paper, on the hot pizza stone or cast iron pan. Bake in the oven for 3-5 minutes (3 minutes for chewy, five for crispy). Pull the pizza out of the oven and top with sauce, cheese, and delicious toppings. Bake until the cheese starts to brown, 11-15 minutes. Let cool for several minutes before you slice and enjoy.