Pizza Crust

Pizza Crust


  • 3 cups Baking Free™ gluten-free all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons sugar (divided)
  • 1 tablespoon yeast
  • 1 1/4 cup warm water (divided)
  • 1 tablespoon olive oil


This recipe makes 2 12" pizza crusts.  If you want to save one for later use, wrap half of the dough in plastic and refrigerate for 1-2 days.


Step 1
Preheat oven to 400 degrees F. In a small bowl, combine yeast with 3/4 cup of warm water (about 110 degrees). Let stand for a couple of minutes to activate. Sprinkle 1 tablespoon of sugar after about 3 minutes--this will encourage the activation.
Step 2
In the bowl of a stand mixer, measure the flour, salt, baking powder and remaining 2 tablespoons of sugar. Mix together on low speed. Turn the mixer off.
Step 3
Pour the yeast mixture into the dry ingredients. Add the olive oil and the additional 1/2 cup warm water. Turn the mixer on low and mix until the dough comes together. Just a minute or two needed here.
Step 4
Lightly coat two 12 inch pizza pans with olive oil. Put half of the dough on each pizza pan. Lightly dust the top of the dough with flour. Using your hands and moving from the center to the edges, press the dough onto the pan to make a thin pizza crust. Do this for both pans.
Step 5
Lightly brush olive oil around the edges of the pizza crust. This helps to keep the crust from cracking too much. It will still crack a little--no problem.
Step 6
Loosely cover the pizza crusts with foil. Place both pans in the oven to pre-bake for about 15 minutes.
Step 7
Remove from oven and spread generously with you favorite pizza sauce, toppings and cheese.
Step 8
Put pans back into oven--still at 400 degrees F and bake for 15-20 minutes, or until edges are golden brown and toppings are bubbly.
Step 9
Remove from oven. Cut and serve.