Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!
Gluten-free pizza from restaurants almost never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods. This is why you need to add a minute or so to gluten-free bread in the toaster. The same goes for pizza crust.
1 cup warm water, about 110F
1 tablespoon sugar or honey
1 1/2 teaspoons instant yeast
1 1/4 cups (210 grams) Gluten-Free All Purpose Flour + 1/4 cup almond flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon psyllium husk powder
2 tablespoons olive oil
Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!
Notes - MAKE IT NUT-FREE: Substitute 1/4 cup of gluten-free all-purpose flour for the almond flour. MAKE IT VEGAN: Use sugar in place of the honey.