For crust: 3/4 cup warm water (105-115°F) 1 Tablespoon sugar 2-1/4 teaspoons dry active yeast 2 cups gf flour (see note below in Tips section) 1-1/2 teaspoons kosher salt 1-1/2 Tablespoons olive oil Extra olive oil for forming dough
Topping: 1/2 to 3/4 cup gf pizza sauce (try Muir Glen’s organic pizza sauce) 1/2 cup mozzarella cheese, grated 1/4 cup Romano cheese, grated 1/4 cup Parmesan cheese, grated
In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.
Mix gf flour and salt in work-bowl of a heavy-duty mixer fitted with a paddle.
Add 1-1/2 tablespoons olive oil to proofed yeast. Pour yeast mixture into flour mixture and mix on medium speed for 6-7 minutes. The dough should be soft enough to cling to the sides of the bowl. If it is too stiff, add warm water, 2 tablespoons at a time until dough softens.
Turn dough out onto a greased pizza pan. Drizzle dough with olive oil and rub your hands with a little olive oil. Press dough into an even layered circle, creating a little lip around outer edges. If it starts to stick to your hands rub your hands with a little more olive oil.
Cover pizza crust with plastic wrap and let rise in a warm place for about 20 minutes.
Preheat oven to 400°F. Bake pizza crust for 7 minutes. Remove from oven (keep oven on).
Spread pizza sauce on top of pizza crust. Sprinkle with mozzarella, Romano and Parmesan cheese. Bake at 400°F for 20 minutes or until cheese is melted and lightly browned in spots.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.