As I was perusing Pinterest I saw this recipe for pizza crust….now if you’ve been GF for any length of time you know how hard it is to find a good pizza crust. Well, this picture looked so amazing, of course I didn’t actually believe it could be gluten free by the looks of it. Which meant I had to try it for myself to see. Well, let me tell you that it is just as good as it looked on the blog!
So, I have used this crust numerous times. I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill. It is amazing!!
I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking. So, you could definitely half this recipe, which was the original way the recipe was.
2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar
5 cups GF White Flour OR Mock Better Batter (I used the MBB)
1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper
Combine 2 cups of warm water, yeast and sugar. Let sit until it begins to bubble.
While you wait combine the flour, salt, xanthan and pectin. Whisk together.
Once the yeast is proofed add it to the flour mixture. I used my Kitchen aid with paddle attachment. Mix until it comes together into a nice ball. Add more water if necessary. You want it to be moist but not wet. You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.
Press the dough down. Divide. You should be able to divide this into four crusts. You can make stromboli or you can make them into regular crusts, par-bake and freeze. I made two stromboli and the rest I made into pizza crusts. I made some personal sized pizzas to put in the freezer.
To put the stromboli together:
If you’re baking in the oven preheat to 400 degrees F.
If you’re using the grill fire it up to high.
Shredded or sliced cheese
Toppings of choice
On a piece of parchment brushed with oil, roll out your dough into a large rectangle, as if you were making a rectangular pizza. Not too thin or it will break when you fold it, not too thick or it won’t bake well
Spread on the sauce, leave about a 1/2 inch around the edges without sauce.
Sprinkle on cheese and toppings.
Fold the long side of the dough into thirds. I used the parchment to lift it up and fold it over and then carefully peeled the dough off. Then fold the other side.
Use this parchment paper to bake on and place on a cookie sheet. I put two on one sheet to bake.
Repeat if you’re doing more than one.
If you’re baking in the oven bake 15-20 minutes. Your toppings may affect this. If you have more wet ingredients it make take a bit longer.
For the grill: I have a special pan that can be used for the grill. It has holes in the bottom and is rectangle. I baked it for 7-10 minutes then I turned it over and cooked another 5-8 minutes.