Most times, I’m perfectly happy with our Cauliflower Pizza…. but sometimes I just want a real pizza. One that tastes and feels like pizza.
We have tried a number of frozen and prepackaged gluten-free crusts, but most have that grainy/sandy texture common in gluten-free replacements.
There are a few restaurants that we’ve visited that make a good gluten free pizza crust, but many seem to buy their crusts from the same place. They’re okay…. but they still have that obvious gluten free texture. PI Pizzeria makes a killer gluten free pizza, but they’re a bit of a drive for us.
Brian began experimenting with our new favorite gluten free flour replacement, Cup4Cup. Cup4Cup behaves like regular flour and doesn’t have that grainy texture of many gf flours. So far I’ve been able to use Cup4Cup in a number of recipes without mishap. It isn’t as inexpensive as regular flour, but since we don’t make a lot of our old flour filled recipes anymore it balances out.
Normally when I write these recipes I tell you that you can use your favorite spices or oils… that you don’t have to use the Wildtree products that I suggest… that they’re just suggestions. Well, for this recipe, I’m going to strongly suggest using the Wildtree Roasted Garlic Grapeseed Oil. Practically insist. It’s only two teaspoons, but the flavor really comes through in the crust. Oh! And the smell as it bakes.. OMG. Trust me. Invest in the Roasted Garlic Grapeseed oil. There are a ton of uses and you will never regret the purchase.
Brian says I should mention his technique for pressing out the dough as well. First plop the dough in the center of a greased pizza pan. Next, using the edge of your hand and a rolling motion, press the dough to the edges of the pan. It will be very thin, almost see-through.
Gluten Free Thin Crust Pizza
- 1 2/3 c – Cup4Cup Flour Blend
- 1.5 tsp – Yeast, Rapid Rise
- 1/2 tsp – Salt
- 2/3 cup – Water, warm
- 2 tsp – Wildtree’s Roasted Garlic Grapeseed Oil
- 1 tsp – Honey
- 1 TBSP – Wildtree’s Hearty Spaghetti Sauce Blend
- 14 oz can – Crushed Tomatoes
- Anything else you like!
In a stand mixer, using the paddle attachment, combine water, honey and yeast. Let bloom, 5-10 minutes. Add oil, salt and flour, stir until combined.
The dough should not be too sticky or too dry. (Think: slightly gummy, but not sticking to your fingers.) Cover and let rise 20 – 30 minutes.
Preheat oven to 400º.
Lightly grease a pizza pan with olive oil. Place dough in the center of the pizza pan and using the side of your hand (see photos) gently press the dough to the edges of pan. Curst will be very thin, almost see-through. Bake pizza crust for 10 minutes.
Top crust with sauce, cheese and toppings. Bake for another 10 minutes or until cheese is golden and bubbly.