Ultra Thin Gluten Free Pizza Crust Recipes

GLUTEN FREE - THIN PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

ULTRA-THIN GLUTEN-FREE PIZZA CRUST

Steps:

• Add fresh yeast in 1/2 cup (1,2 dl) lukewarm water. Stir to get it dissolved. Place it on the kitchen counter. It is ready and activated if there is a thin white foam on the top.
• Measure 3/4 cup of rice flour (106g), 1/2 cup of buckwheat flour (60g), 1 cup of corn starch (112g), and 1/2 tsp salt. Add them to a bowl and mix them thoroughly.
• Add the activated yeast and an additional 1/4 cup of lukewarm water (0,6 dl) to the bowl of flour and stir well with a spoon or spatula. You may see lumps at the beginning, but keep going. Stir hard until everything is smooth. The dough or rather a batter is perfect if it is like a slow-flowing paste. You draw a line with your spoon through it, it should flow back slowly.
• I place the dough covered with a kitchen towel in the oven and proof it there for approx. 30 minutes at 120-140 Fahrenheit (50-60 degrees Celsius). Anything higher than that (even with 1 degree) will kill the yeast. ? The dough is ready to be rolled if the batter is very soft to the touch. And if you draw a line with your spoon, you see a bubbly, fluffy texture beneath.
• Once your gluten-free pizza dough has risen to the perfect consistency, you need to add 1/4 cup of rice flour (35g). Don't overwork it, just stir it in until it is mixed well. It is ready if it forms a ball and comes off the side of the bowl without leaving any trace. It is still soft and wet to the touch but not sticky.
• Divide the dough into two balls.
• Sprinkle some rice flour on your rolling mat or parchment paper (even if non-stick). I use the one on which I plan to bake the pizza. It is not easy to transfer it once rolled out.
• Place one ball in the middle and cover it with a saran wrap/cling foil.
• Roll it out at most to a 30 cm (12-inch) diameter circle. It will be super thin!! Like Italian pizza crust thin.
• Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and pre-bake it for AT MOST 3 MINUTES!!! Just until the top dries up a bit and you can spread the pizza sauce on it. The crust is no longer shiny but matte.
• Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings and bake your perfect gluten-free pizza at a 390 Fahrenheit (200 degrees Celsius) temperature. I find that 15 minutes should be enough to melt the cheese and bake the toppings. It is beautiful, like any thin Italian pizza. Enjoy!