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