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Easy Gluten-Free Pizza Crust Ingredients
INGREDIENTS
- Gluten-free sourdough starter: 1 cup (active and bubbly)
- 2 cups gluten-free flour blend
- Water: 1/2 cup, lukewarm
- Olive oil: 2 tablespoons, plus extra for greasing
- Sugar: 1 teaspoon (helps with yeast activity)
- Salt: 1 teaspoon
INSTRUCTIONS
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- In a large mixing bowl, combine the gluten-free sourdough starter, lukewarm water, and sugar.
- Mix well until the sugar is dissolved.
- Add the gluten-free all-purpose flour and salt to the mixture.
- Then mix until it begins to form a dough.
- Drizzle the olive oil over the dough, then knead it within the bowl for about 5 minutes until the dough is smooth and slightly sticky.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has nearly doubled in size.
- Preheat your oven to 450°F (230°C).
- Turn the risen dough out onto a piece of parchment paper greased with olive oil.
- Using oiled hands or a rolling pin, gently press or roll the dough out into a round pizza shape, about 12 inches in diameter. Make sure to create a small rim around the edges for the crust.
- Slide the parchment paper and pizza dough onto a pizza peel or the back of a baking sheet.
- Then transfer it to the preheated pizza stone or baking sheet in the oven.
- Bake for about 8-10 minutes, or until the crust is just starting to turn golden. This helps prevent it from getting soggy when you add the toppings.
- Then remove the crust from the oven and add your favorite pizza toppings.
- Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are cooked and the edges of the crust are crisp and browned.
- Before slicing and serving, let the pizza cool for a few minutes.
Yield: 8
Pizza Crust Gluten-Free Recipe
Craving pizza but avoiding gluten? No worries! This Gluten-Free Pizza Crust is here to save the day! 🌟 It's crispy, flavorful, and customizable!
Prep Time
10 minutes
Cook Time
28 minutes
Total Time
38 minutes
Ingredients
- Gluten-free sourdough starter: 1 cup (active and bubbly)
- 2 cups gluten-free flour blend
- Water: 1/2 cup, lukewarm
- Olive oil: 2 tablespoons, plus extra for greasing
- Sugar: 1 teaspoon (helps with yeast activity)
- Salt: 1 teaspoon
Instructions
- In a large mixing bowl, combine the gluten-free sourdough starter, lukewarm water, and sugar.
- Mix well until the sugar is dissolved.
- Add the gluten-free all-purpose flour and salt to the mixture.
- Then mix until it begins to form a dough.
- Drizzle the olive oil over the dough, then knead it within the bowl for about 5 minutes until the dough is smooth and slightly sticky.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has nearly doubled in size.
- Preheat your oven to 450°F (230°C).
- Turn the risen dough out onto a piece of parchment paper greased with olive oil.
- Using oiled hands or a rolling pin, gently press or roll the dough out into a round pizza shape, about 12 inches in diameter. Make sure to create a small rim around the edges for the crust.
- Slide the parchment paper and pizza dough onto a pizza peel or the back of a baking sheet.
- Then transfer it to the preheated pizza stone or baking sheet in the oven.
- Bake for about 8-10 minutes, or until the crust is just starting to turn golden. This helps prevent it from getting soggy when you add the toppings.
- Then remove the crust from the oven and add your favorite pizza toppings.
- Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are cooked and the edges of the crust are crisp and browned.
- Before slicing and serving, let the pizza cool for a few minutes.
Notes
The recipe makes 8 servings
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 524mgCarbohydrates: 24gFiber: 4gSugar: 2gProtein: 9g
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