Ingredients
Scale
- 1 1/2 cups Gluten Free All Purpose Flour (I used King Arthur)
- 2 heaping tablespoons unsweetened superfood dry creamer (Lairds Food is a great brand) * Use dry milk powder if you don’t have dry creamer
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum (Bob Red Mill’s is a good choice)
- 1 1/2 teaspoon instant yeast
- 1 teaspoon raw honey or omit
- 1 cup warm water
- 1/4 good quality olive oil, divided
Instructions
- Put the dry ingredients (except the yeast) into a stand mixer bowl. Mix to combine ingredients.
- In a small bowl, add the honey, warmer water, 2 tablespoons olive oil and yeast. Stir slowly to combine with a wooden spoon or spatula. Add 1/2 of the dry mixture into the mixture and stir again to combine – there may be a few lumps which is okay. Set aside for 30 minutes – leave on your kitchen counter away from your stove but not in a cold location – room temperature is best.
- After 30 minutes, add the moist mixture to the dry ingredients, and beat on medium-high speed for 4 minutes, using your paddle attachment. The mixture will be very thick and sticky – that’s what you want.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Preheat the oven to 425°F. Place your pizza stone into the oven while it is preheating.
- Remove 1/2 of the dough from the bowl and place on your countertop with at least 1 tablespoon of flour dusted on the bottom and top of the dough. Dip your fingers in olive oil or water and use your wet fingers to press the dough outwards. Work quickly to spread the dough out so that it’s about 8 inches wide in a circle shape.
- When the oven has reached the temperature, remove the stone and place 1 -2 tablespoons of olive oil on it and spread it all over the top of the stone. Carefully place the rolled out dough into the center of the pizza stone.
- Return to oven and bake for 6-8 minutes or until the crust starts to brown slightly. If bubbles form, deflate them with a knife.
- Remove from the oven – top with your favorite simple tomato sauce, cheese and toppings. Return to the oven for 8-15 minutes or until the cheese is melted and bubbling and the sides of the crust are toasted. Remove from oven, slice it up. Enjoy
Notes
- I use a pizza stone, that has been preheated in a hot oven for at least 30 minutes.
- I used a stand mixer to thoroughly mix the ingredients together.
- It’s important to work quickly – you want to get the stone and dough back into the oven within 1-2 minutes.
- Prep Time: 30
- Cook Time: 45
- Category: pizza
- Method: oven
- Cuisine: dinner