Hi everyone, I hope you are well. I love sharing recipes that my family uses often, and my pizza crust recipe is used weekly. Every Friday evening we make pizza, and pick a movie to watch while we eat. It seems as though each person in our family has different pizza preferences for toppings. So, even though gluten-free pizza can be found in the freezer section of our local store, it doesn’t usually suit our needs.

Occasionally I do buy and use pre-made gluten-free pizza crusts, but the cost of purchasing pre-made adds up quickly. I like to get the kids in the kitchen to help me with this one, if they are interested. They enjoy rolling the dough, and adding their own toppings, making it a fun activity to go along with pizza and a movie night.

My recipe is pretty easy and straightforward, and makes a thin crust. There might be a slight learning curve if you are new to rolling gluten-free dough as it can be quite sticky, but hopefully my steps can help overcome that. This recipe can be doubled, or cut in half if need be. The recipe I am listing below will make two medium sized pizzas, or one large.

I usually use my stand mixer for this, a large baking pan that will hold two smaller pizzas, a pizza pan for a large pizza, parchment paper, and a rolling pin.

Ingredients needed

• 2 cups 1:1 measure for measure gluten-free flour
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp oregano
• 2 eggs
• 1/2 cup warm water
• 1/4 cup gluten-free flour. Reserve this for kneading and rolling prep.

Steps

1. Pre-heat oven to 375°F.
2. Line your baking pans with parchment paper. Sprinkle a light layer of the 1/4 cup reserved flour on top of the parchment paper.
3. Add the 2 cups of flour, salt, oregano, and garlic powder in a mixing bowl. Add to your stand mixer bowl if you have one.
4. Add the wet ingredients to the dry; olive oil, eggs, and warm water.
5. Mix the dry and wet ingredients on a slow-stir speed until most ingredients are incorporated.
6. Increase mixer speed to a slow-medium speed until the dough starts to thicken.
7. Stop mixing.
8. Remove the mixing bowl from the mixer.
9. Use a silicone spatula to scrape any dough that may be stuck to the side of the bowl, and make a rough ball-like shape with the dough.
10. Sprinkle some of the reserved flour remaining on the dough ball in your mixing bowl (try to save some to add again before rolling, if you run out, you can always get more out of the bag).
11. Lightly knead the pizza crust dough until it is no longer sticky, I use my knuckles to do this, and simply leave the dough in the mixing bowl. You can also place it on your counter or a sheet of parchment paper.
12. If you would like more than one pizza divide the kneaded dough ball to equal the amount of crusts you need. (i.e. If you need 2 pizza crusts, divide the dough ball you have in two, three crusts would need 3 etc).
13. Dust the divided dough balls with any remaining flour. This will help keep the rolling pan from sticking.
14. Roll each crust to desired thickness.
15. Add toppings.
16. Bake for 15-20 minutes, or until cheese is melted.
17. Enjoy!