To say we like pizza is an understatement. We LOVE LOVE LOVE pizza in our house and we usually do some type of pizza night once a week. My brother makes the BEST Neapolitan style pizza and it’s basically the real deal. I’m not nearly as pro as he is and I don’t have the right tools either…like an awesome pizza oven. However, we make do with our still yummy homemade pizzas. 🙂 I’ve been testing different gluten-free crusts that uses simple ingredients because I’ve had some gut problems do to my IBS. My doctor put me on a low FODMAP diet for a few weeks to help me determine what is bothering my stomach and how much of those foods I can tolerate before I experience symptoms. I’m not celiac or gluten-free, I just know that if I have too much gluten, my stomach is not happy. I’m not exactly sure if this low FODMAP will help but I have to stick to the rules until it’s over. (I also want to emphasize that a low FODMAP diet is not sustainable long term, it is meant to only be a few weeks tops!) If you guys are interested in me doing a post about my experience with IBS and gut issues, let me know. So in the meantime, I’ve been craving pizza like crazyyyy while seeing my husband eat delicious pizza in front of me. I decided to find a gluten-free crust that I will like (that is low in FODMAPS) and is easy to make. I’ve tried making a quinoa crust that was very delicious but it didn’t really taste like the real deal. I wanted to find something that was close to a normal flour crust. Then comes in this best, easy, classic gluten-free pizza crust that can be made from start to finish in 40 minutes or less. It also uses normal ingredients, with the exception of GF all-purpose flour, unlike many recipes which have special ingredients that I don’t normally have on hand. It’s a no knead, no rise, no fuss pizza crust that tastes amazing! This is wayyy better than a lot of GF pizza crusts that can be dry and gritty. Anyways, it’s super easy to make and I love how crispy it gets from the pizza stone. I highly recommend using a pizza stone to get that yummy crispy crust, but if you don’t have one, you can use a heavy baking sheet instead.

Ingredients

3/4 cup warm water
1 tbsp organic cane sugar
2 1/4 tsp instant yeast (I used SAF instant yeast)
1 flax egg (1 Tbsp ground flax + 3 Tbsp wateror use a real egg)
2 cups gluten-free flour blend (I used Bob’s Red Mill 1:1 baking flour)
1 tsp sea salt
1 tsp Italian seasoning (optional)
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
Your favorite pizza toppings (I used marinara sauce, vegan cheese, spinach, tomatoes, nutritional yeast)

Instructions

Set pizza stone (or heavy baking sheet) on the lowest rack in your oven and preheat the oven to 450 degrees F.
In a small bowl, make the flax egg by combining the ground flax seed with water. Stir and set aside for 5 minutes to thicken.
In a glass liquid measuring cup, add the warm water, sugar, and yeast. Stir and let it sit for 5 minutes, or until it looks foamy.
In the bowl of your stand mixer, mix the flour, salt, and Italian seasoning (if using). Then add the flax egg, olive oil, vinegar, and yeast mixture. Using your dough hook, mix on low speed for 1 minute. With a spatula, scrape down the sides every so often so all the flour gets incorporated.
Using an oiled spatula, transfer the pizza dough onto a large piece of parchment paper. Using the oiled spatula (or you can oil your hands) spread the dough out thin into a 12 inch round. You don’t want a thick crust here. Carefully lift up the parchment paper with the pizza crust on it and place it on your preheated pizza stone. Bake for 10 minutes.
Remove from the oven and add your toppings. Bake for another 10 minutes. Slice and enjoy!

Servings: 4

Author: valeria.chao

The Best Classic Gluten-Free Pizza Crust (vegan, GF, paleo, nut-free, low FODMAP)