One of the best things about working in the Beetnik bungalow is having a test kitchen within 10 feet of your desk. Yesterday, while Nancy was making a batch of quiche crusts, we decided that we really, really needed some pizza for lunch. You could say it was a pizza emergency. Before you know it, a recipe was written, the fresh basil was picked and we were enjoying a delicious gluten free pizza.
Now, we don’t mean to toot out own horn – but this pizza crust is GOOD. All capital letters GOOD. It’s not easy finding a gluten free pizza crust that doesn’t do the following:
a) taste like wet chalk
b) fall apart in your hands (dropping all the toppings into your lap and leaving you with sauce pants for the rest of the night. Yeah, we haven’t let that day go)
c) use 56 different ingredients. Oh and did we mention you don’t need a team of 8 trained chefs to successfully make this recipe? It’s true. You can do it!
We rolled the dough thin, so the crust would become extra crispy!
We actually found that when you didn’t roll the dough as thin that it became a perfect gluten free pita bread replacement!
Right before we put in back in the oven! We decided to split the toppings in half: one side contained a fresh pesto and mozzarella cheese combo, while the other half was marinara sauce, tomato, cheese and basil.
The finished product:
The dough held together well and had just the right amount of chewiness and crispiness.
We’ve copied the recipe below so you can try it at home!
- 3 cups Beetnik Gluten Free Flour Blend
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp sugar, divided
- 1 tbsp yeast
- 1 1/4 cup warm water, divided
- 1 tbsp olive oil
Preheat oven to 350 degrees. In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast. Let it sit for 5 minutes to activate. Sprinkle 1 tbsp of sugar a few minutes in.
In a separate bowl, combine the gluten free flour blend, salt, baking powder and remaining 2 tbsp sugar. Whisk until well combined. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup water. Stir until well combined, using a wooden spoon.
Using your hands a little of the flour mix, work from the middle and push to spread and flatten the dough out to the edge of the pizza pan. The crust should be less than 1/4 inch thick.
Put the crust in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear.
Remove from oven and spread generously with your favorite pizza sauce (we suggest Beetnik marinara!), cheese, and desired toppings. Put back in the oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm.
Bon appétit, ya’ll!