Only 7-ingredient gluten-free and vegan pizza crust that requires less than 1 hour from start to finish.
PREP TIME: 15 minutes
COOK TIME: 10 – 15 minutes
TOTAL TIME: 25 – 30 minutes
Yields: 3-4 personal size pizzas
INGREDIENTS
- 3 cups Metta gluten-free flour
- 1 tsp salt
- 1/2 tsp baking powder
- 3 Tbsp sugar (divided)
- 2 Tbsp quick or active dry yeast
- 1 1/4 cup warm water (divided)
- 1 Tbsp any oil
Note: Adjust ingredients, if altering batch size
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, combine yeast and 3/4 cup warm water (about 110 degrees F). If too hot, it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in and mix.
- Combine Metta flour in a separate bowl with salt, baking powder and remaining 2 Tbsp sugar. Whisk until well mixed.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon or knead by hand.
- Take ¼ of the pizza dough dip it in flour (it can also be any rice flour) and plop the dough on a lightly coated pizza stone or baking sheet with non-stick spray. Using a rolling pin and roll it until it gets very thin – less than ¼ inch. Thinner the crust, crunchier it is. If it starts to stick, sprinkle and spread a little dry flour on the dough. You can also use your hands working from the middle and push to spread/flatten the dough out.
- Next, spread generously with your favorite pizza sauce, cheese and desired toppings. Place the pizza stone on the top rack of the oven for 10 – 15 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Cut immediately and serve. Reheats well the next day in the oven or microwave.
Note: If the yeasted dough sits for long, it will likely get softer and stickier and hence may become harder to handle. Putting it the refrigerator may help and will likely require more dry flour dusting and careful rolling and handling.
Recipe is adapted and modified from minimalistbaker.com
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