Simple and delicious gluten-free pizza crust recipe that tastes just like the real deal. Specifically formulated for use with King Arthur Flour’s gluten-free pizza flour. Find the Margherita recipe and more in the Pizza Night cookbook. Pre-order now!
Deliciously Thin and Crunchy Gluten-Free Pizza Crust for Perfectly Crispy Slices
This is a description of a YouTube video about a gluten-free pizza crust recipe that is simple to make and surprisingly similar to the real deal. The creator of the video mentions the challenges of developing a general recipe suitable for any gluten-free flour, as different brands can produce varying results. However, they have found success with a specific brand of gluten-free flour that they love and will be releasing a recipe for it in April. In the meantime, they share a recipe from King Arthur Baking that closely resembles the real thing.
It’s important to note that this recipe is specifically formulated to work with King Arthur Flour’s gluten-free pizza flour and may not yield the same results with other brands. The flour is readily available in many large supermarkets. For best results, it is recommended to use a scale to measure the ingredients accurately.
In addition to the recipe, the creator also mentions a Margherita pizza recipe that can be found elsewhere and a mushroom and kale pizza recipe in their pizza newsletter. They also mention an upcoming book called Pizza Night, which will be published in April and features 52 pizza and 52 salad recipes, along with five simple desserts, providing a combination for every week of the year.
Transcription: Thin and Crisp Gluten-Free Pizza Crust
As noted this recipe is specifically formulated to work with King Arthur flow gluten-free pizza flour to make the dough whisk together 233 G flour 13 G sugar 6 G salt and 7 G instant yeast add 284 G of lukewarm water and 13 G of olive oil then stir with a spatula until you have a wet but smooth dough ball.
Cover the bowl and let the dough rise in a warm spot for two to 3 hours or until it’s roughly doubled in volume using rice flour or another gluten-free flour lightly dust a work surface then turn the dough out onto the surface cut the dough in half if you like to be precise each portion will weigh roughly 271.
Gram using flour as needed ball up each portion once the portions are B up you can transfer them to airtight containers and store in the fridge for up to a week when you are ready to bake gently roll each portion into a circle roughly 12 in in diameter.
Carefully transfer the dough to a parchment lined peel then use your fingers to pinch the edges transfer the crust to your oven and parbake for 2 minutes on a preheated baking steel at your oven’s hottest setting for me this is 550 ° convection roast from here you can top the pizza as you wish for this first one I’m using a.
Little bit of Crum fresh some minced garlic kale dressed with olive oil and seasoned with salt mozzarella and roasted wild mushrooms drizzle with olive oil and season with flaky sea salt then return to the oven again at your oven’s hottest.
Setting on a preheated baking steel or stone and cook for 4 to 5 minutes or until the pizza is cooked to your liking cut and serve for a slightly crisper crust rub a teaspoon of olive oil over the parchment paper before transferring your dough to it.
For this next Pizza which is basically a classic margarita we’re going to start the same way pinching the edge of the dough and Par baking the crust for 2 minutes spoon 3 tbspoon of tomato sauce over the dough spreading it all the way to the edges then top with 3 oz of low moisture whole milk.
Mozzarella drizzle with olive oil and season with flaky sea salt then bake on a preheated baking steel at your oven’s hottest setting for 4 to 5 minutes out of the oven scatter fresh basil over the pizza to taste and if you wish shave parmesan over the top as well cut and.
Serve and that’s it this gluten-free pizza is astonishingly similar to the real deal and not at all a pain to make I served it to my children who gobbled it up observing that it was different but still delicious I hope you find it to be so as well as always let me know if you have any questions bye
