So, since January, (with Pia’s allergy testing coming back) we have been trying to eat almost exclusively gluten free in the home, while saving other indulgences for Pete, Coco and I when we are out. It is just easier for Pia, and in lots of ways for us- at least for now.

It hasn’t been as hard as I thought, with rice, corn and potatoes taking on a bigger role in our diet, but I have to say that there are some things that were painfully missed- at least until now. Like pizza.

Even the good brand GF mixes (like cup4cup) were out for us because they have dairy in them, so we were really starting from scratch. The first month or two we just tried to make regular pizza dough recipes, adding more yeast and swapping GF flour for regular. Well, it turns out it is not that easy! I could get it into a spongy slightly risen dough that worked pretty similarly to regular dough, but when it bake dup- well, watch your teeth. Not to mention the somewhat mealy, pasty, grainy texture that the crust took on. Nasty stuff.

But it was when I made this recipe that I found a way to make it all work. We have made it probably 4 times in the last week because we were so excited to be eating pizza again! After making and tasting this recipe over and over again, I have made some changes to the original recipe to suite our tastes and make it our own. Now we are just making it over and over so I had to share it with you.
It is crispy and a piece of pizza stands up straight holding it out. It’s also chewy and has some tear to the crust, which makes it like “real” wheat based crust. It also has a touch of tang due to the vinegar, kosher salt and the onion powder that I added. And I have to admit that we did not even use the eggs- we just did the egg replacer for Pia’s sake- so I bet it is even better with the eggs!

Almost everyone I have talked to has someone close to them that is gluten free- it is just everywhere these days- so I love this recipe for those of you who want to make a meal your whole family will love or do a pizza dinner with friends that are gluten free. The pizza is so seriously delicious- no one will be looking for the “original” recipe.

To make the Best Gluten-Free Pizza Crust, this is what you do:

Preheat the oven to 400 degrees. Grease two sheet pans with olive oil and set aside. Proof the yeast in 1 ¼ cup warm water (110-115 degrees) with the 1 teaspoon of sugar.

In the bowl of a standing mixer, whisk together the GF flours and dry ingredients.
Add the proofed yeast to the dry ingredients. Add the oil, eggs (or replacer) and vinegar.

Beat the dough until you have a smooth and sticky batter. The pizza dough should be creamy smooth and not too thick. It reminds me of a soft cookie dough consistency. (At this point you can use immediately or store in a tupperware in the fridge to use within a few days.)

Transfer each half of the dough onto the center of a prepared pizza pan. Then, using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges.

I had to constantly keep wetting my hands as I went along. Remember that the dough is VERY soft and if you try to touch it with dry hands it will simply tear away from the pan. Take your time to smooth out the dough with wet palms. Get it as smooth as possible, and as thin as possible in the center.

Set the pizza shells in a draft free spot to rest and rise a bit- about 15 minutes. Drizzle with olive oil and sprinkle with kosher salt.

Place the two pizza pans in the oven and bake for ten minutes until golden, switching racks half way through.

Brush with olive oil and return to oven for another 5-7 minutes.

Remove the crusts from the oven and preheat the broiler.

Brush the pizza crusts with a little extra virgin olive oil. Top with whatever ingredients you want.

Then broil 2-3 minutes, keeping a close eye, until the cheese is melted and the crust is a deep golden color.

Slice and serve immediately!