Gluten Free Whole Grain Pizza Crust

This gluten free pizza crust is also dairy free and does not contain soy, eggs, corn or bean flours.  The crust is crisp on the outside with a slight chew when you bite into it (just like pizza crust should be!).  My family (even the "gluten eaters") love this crust and I think your family will, too!  If you cannot eat dairy products, try topping your Gluten Free Pizza Crust with fresh sliced tomatoes and any of your favorite veggies.  Sprinkle with fresh herbs & garlic and drizzle with olive oil before popping it in the oven.  If you like, add a sprinkle of your favorite diary-free cheese (Daiya is a good one).  If you eat meat, try roasted chicken breast or sliced grilled steak for something a little different than the usual.  

Gluten Free Pizza Crust

1 cup warm water (between 90 - 110 degrees F)

2 1/4 teaspoons Active Dry Yeast (or one 7 gram package)

2 teaspoons honey

2 teaspoons brown sugar

3 Tablespoons Olive Oil

1 Tablespoon Mixed Italian Herbs

1/4 teaspoon Garlic Powder 

1/4 teaspoon Onion Powder

Pinch of Red Pepper Flakes

1 1/2 teaspoons salt

2 teaspoons Apple Cider Vinegar

3 Tablespoons Olive Oil

1 1/2 teaspoons guar gum

13 oz (by weight) Gluten Free Whole Grain Flour Blend (or 3 cups)

click here to find out how to make your own Whole Grain GF Flour Blend
Millet Meal for dusting pizza pan

• In a small bowl or glass measuring cup, combine warm water, yeast, honey & brown sugar.  Whisk together and set aside for about 5 minutes & allow yeast to proof (it will get foamy...if it doesn't foam up after 10 minutes, the yeast is inactive & you will need to get new yeast)
• In the bowl of a stand mixer (fitted with the paddle attachment), combine olive oil, Italian Herbs, apple cider vinegar, red pepper flake, salt & guar gum.
• Add the cup of proofed yeast (foamy yeast water)
• Mix on low until combined
• Slowly spoon in the Gluten Free Flour Blend a little at a time until well combined.  Start with the stand mixer on low and turn it up as more flour is added and the mixture gets thicker.
• Once all GF Flour has been added, turn the mixer on high and keep mixing for 3 or 4 minutes.  The dough should just resist the beater.  If the dough is too wet, add a bit more flour, 1 Tablespoon at a time.  The dough will be very sticky; this is okay. 
• Use a wet spatula to scrape down the sides of the bowl so the dough is in one lump.  Cover bowl with plastic wrap and leave in a warm, draft-free place to rise. OR - heat a mug of water in the microwave for a couple of minutes.  Put the bowl of dough in the microwave, along with the hot mug of water, and close the door.  Don't turn it on!  Just leave it there to rise.  
• Allow the pizza dough to rise for 30 minutes to an hour.  I find the longer I let it rise, the better it turns out.  If you are in a hurry, you can just let the dough sit for 5 or 10 minutes, but it will not rise as much and your resulting pizza crust will be more of a "cracker crust" style.  
• Preheat oven to 425 degrees F.
• Lightly oil a pizza stone or pizza pan (the stone seems to help the Gluten Free Crust brown better) and generously sprinkle Millet Meal all over the pan to prevent the crust from sticking (if you can eat corn, you can use corn meal here).  If you don't have a pizza stone or pan, you can use a 9x13 in. pan (a jelly roll pan works well; if you have a stoneware pan-use it!)
• Dust a little GF Flour over the top of the pizza dough mound while it is still in the bowl.  Using a wet or oiled spatula, turn the lump of dough out onto the pizza pan.
• Using a wet spatula (keep dipping in water so it doesn't stick to the dough) spread the dough out thinner and thinner until it covers most of the pan.  
• Sprinkle a bit more GF Flour over the surface of the dough and, using your hands, press the pizza dough until it is covering the whole pan and overlapping a bit.  If the dough tears, just use your fingers to push it back together (and a bit of water if you need it); it is very forgiving!
• Now, gently roll the edges up all the way around the pizza to form the edges.  Brush the rolled edges with a little olive oil and place in oven (preheated to 425 degrees) for 10 minutes to par-bake the crust before adding sauce or toppings.
• Remove the pizza crust from oven and allow to cool for a few minutes before topping (the sauce won't soak in as much if the crust is not as hot)
• Top slightly cooled pizza crust with whatever you like and then return to oven for 10 to 15 minutes, or until nicely browned and bubbly.  
• Enjoy!!