Gluten-Free Thin-Crust Pizza
Ingredients
- 2/3 cup (152g) water, lukewarm
- 1 1/2 teaspoons instant yeast or active dry yeast
- 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour
- 1/2 to 3/4 teaspoon salt*
- 1 teaspoon baking powder
- 3 tablespoons (35g) olive oil
Directions
- 1
Preheat the oven to 450°F with a pizza stone in the bottom (if you have one).
- 2
In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
- 3
Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
- 4
Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot. Perfect your technique Blog Gluten-Free Thin Crust Pizza By Alyssa Rimmer
- 5
Working with one piece of dough at a time, roll it between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.
- 6
Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
- 7
Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through.
- 8
Remove from the oven and serve.