Ingredients

The following ingredients have 4 Servings
  • 1 ⅔ cup gluten-free all purpose flour
  • ¼ cup almond flour ((for best results, but may also sub additional GF flour or oat flour))
  • 2 teaspoons psyllium husk powder ((what is psyllium husk?))
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon instant yeast
  • 1 ¼ cup warm water
  • 2 tablespoons olive oil

Instruction

  • In the large mixing bowl of a stand mixer, use a paddle attachment to combine on low speed gluten-free flour, almond flour (or additional flour), psyllium husk powder, baking powder, salt, and yeast.
  • Continue mixing on low speed and slowly pour in water and oil. Mix until combined. Increase the speed to medium-high and beat for 5 minutes. The dough will be a sticky batter.
  • Use a rubber spatula to scrape all the dough into the center of the bowl. Cover securely with plastic wrap and let rise in a draft-free place for 90 minutes. When using a spoon to look inside the dough, it should be bubbly.
  • Preheat oven to 325°F. Line a pizza stone with parchment paper. If you do not have a pizza stone, line a large baking sheet with parchment. Spray the paper with cooking spray to grease.
  • Transfer the dough into the center of the prepared stone or pan. Use a liberally greased silicone spoon to spread the dough into a circle. Continue greasing the spoon, or the top of the pizza dough, to spread out into a 11 ½" circle. If desired, use greased fingers to shape the edges into a raised crust.
  • Bake for 45-50 minutes, or until the dough is firm to the touch and slightly starts to brown underneath.
  • If assembling and baking the pizza crust later, move to a wire rack to cool completely. At this point it may sit at room temperature for 4 hours or wrap securely in plastic, cover with aluminum foil, and freeze up to 3 weeks. When ready to bake, assemble and bake from frozen.
  • When ready to make the pizza, place the pizza stone in the oven and then preheat to 500°F. (See recipe notes if you do not have a pizza stone.) Transfer the parbaked crust to pizza peel for an easy transfer to the hot stone.
  • Spread on pizza sauce, cheese, and toppings. Slide the pizza onto the hot stone using the pizza peel. Bake for 8-10 minutes, or until the crust has browned and the cheese is bubbly.
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