Gluten-Free Pizza Crust (mix recipe)

When it came to creating a pizza crust recipe, I wanted something that would emulate what I remember “real” pizza being like. Thick, chewy, soft crust with a bit of bend when you lift the slice from the pizza pan.

I’m not a big fan of crisp crust. I like the hearty crusts that have some substance to them. Chewy crusts that you can dip into pizza sauce or garlic butter. Yum.

And that’s what I was able to create. This recipe is super simple and even the most pizza-challenged baker will be able to easily and quickly whip up a fabulous pizza.

Gluten-Free Pizza Crust Recipe
Makes 1 – 16” deep-dish pizza or 2 – 16” thin crust pizzas

3 1/2 cups gluten-free flour
1 tsp salt
4 tsp sugar
2 tsp cream of tartar
1 tsp baking soda
1 yeast packet (2 1/2 tsp of yeast)
4 eggs
1/4 cup oil (olive oil recommended)
hot water

Blend dry ingredients in large mixing bowl and set aside.

In 2 cup measure beat together 4 eggs, 1/4 cup vegetable oil, and enough HOT water so liquid mixture measures 2 cups. Add to dry ingredients and mix on low until ingredients are blended.

Beat for 5 minutes on high speed. Dough will be thick and sticky.

Coat pizza pan(s) with 1 Tbl oil (olive oil is best). Spoon dough onto pan and liberally oil hands with additional 1-2 Tbl oil. Using hands, pat down dough until it covers entire surface. If it starts to stick to your hands or fingers, add a bit more oil.

Add toppings as desired and bake at 410F for 13-18 minutes. Let sit 10 minutes after removing from oven. Slice and serve. Yum!