pizza crust — Housewife's Whimsy

I love this pizza crust recipe! I’ve been making this for several months and it is my go to gluten free pizza crust recipe. I found the original recipe on the Minimalist Baker. I love her suggested flour blend. I really feel like it gives the best possible base for the pizza. However, you can use whatever gf flour blend you prefer. I’ve also adapted this recipe into a whole grain pizza crust. I’ll post that at some point in the future but I felt like you guys needed to experience this basic recipe first.

This recipe makes one large 14” crust. I typically bake it in a deep dish pizza pan but you can make it in any pizza pan you wish. The crust is pretty thin, not cracker thin, but less than a half inch once it’s all been pressed out. If you prefer a thinner crust you can reserve some of the dough and press it out thinner.

I really love to let this crust sit in the refrigerator for a couple of days. It gives it a slightly sourdoughey taste the longer you let it sit. The only drawback is that it is harder to press out when you let it sit. One additional perk of this crust is it makes the perfect gluten free frozen pizza! If you follow the directions through the prebaking step this crust freezes perfectly. I prefer to top the baked crust with toppings, then wrap the pizza in plastic wrap and put in the freezer. When you are ready to bake simply remove the plastic wrap and put in a preheated oven. The baking time is pretty much the same and the pizza turns out great!

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Source: Adapted from: Minimalist Baker