Best Gluten Free Pizza Crust- (Vegan Egg Free)

The Best Gluten Free Pizza Crust- EVER.  This crust reminds me of  chewy wheat based 
take out pizza.  This crust is soft, chewy, and crispy all at once.  It is also gluten free and egg 
free makes it even better for those with food allergies.
Pizza is another staple that gluten free living loves to thrown a wrench in.  There are plenty of 
off the shelf pre-made crusts available…but…they just don't...um…have much appeal.  If 
you like them and they work with your list of food allergies ignore me… But if you don't, keep 
reading. :)

It's not that I wouldn't jump at the chance to use a pre-made crust.   We food allergy moms 
(and dads) have to make everything.  It's mainly in part because I haven't found one that is egg 
free.  Or soy free.  Or sunflower free…  It's just easier to make it myself with piece of mind 
that will be safe.
Another thing I would have to confess:  I am a pizza SNOB.  I can't help it.  My family ate 
pizza at least 3 times a week growing up.  I even worked at a pizza place briefly in high 
school.  The best pizza in my option has a slightly thicker crust (not too thick),  is chewy, 
soft and crispy all at the same time.  The trifecta of great textures, gluten free or not. :D

Gluten free breads are tricky to achieve the correct texture.  Remember how long it took me to
 make a good gluten free hamburger bun?  Well, this was similar.  Not so much with ingredients, 
since you'll note it's very similar to the buns.  But more so the techniques to get the 
crispy-chewy-thing all together.
Thickness is a personal preference but I suggest allowing this to be a little thicker for more of
 a bread like dough that is springy and chewy.  The big secret here is preheating your oven with 
the pan you'll use for baking the crust.  It's the same idea of a fire based pizza stove.  It makes 
it crispy because it's SUPER HOT the entire time.
And there you have it, a blank canvas to create any type of pizza you like.

aaannd now there's a THIN crust to add to the BEST category
The Best Gluten Free Thin Crust Pizza- egg free vegan crust

Gluten Free Pizza Crust- Vegan Egg Free
Author: Laura @ Petite Allergy Treats
Ingredients
  • 2 1/2 cup gluten free all purpose hybrid flour
  • 1 3/4 cup water or milk of choice
  • 1 packet or 2 1/2 tsp of dry active rapid rise yeast 
  • 1 tsp sugar
  • 2 T oil
  • 1 tsp salt 
  • 3 tsp guar or xanthan gum
  • 3 tsp powdered pectin
Directions  Bake at 400 for about 8-10 minutes
  1. Heat liquid to 110 degrees.  Add yeast and sugar.  Allow to sit for at least 5 minutes to start foaming.
  2. In a separate bowl, combine all dry ingredients.  Mix thoroughly 
  3. Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
  4. Dough will be sticky.  Grease hands lightly with oil.  Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
  5. Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
  6. Preheat oven for at least 15 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)
  7. Deflate dough.  Divide dough in half.  Grease parchment paper with oil.  
  8. Press dough into desired shape (shape doesn't matter) making sure to keep dough approximately 1/8 inch thick for a chewy dough like crust. Prick with a fork to help eliminate bubbles.
  9. Carefully remove the hot baking sheet from the oven and slide under pizza dough and place back into oven.  (The hot pan really helps crisp and set the crust.)
  10. Bake for at least 8 minutes on the sheet.  Move the crust directly on to the rack for the last 2 minutes if you want a crispy bottom.  
  11. Repeat with the remaing dough.
  12. Top with your favorite pizza toppings and bake for an additional 6-8 minutes.
Notes:  This recipes doubles well.  Since it's so much work to make pizza dough, I usually make a double batch (4 large pizza crusts) and freeze until I need them.  Just be sure to allow the crusts to cool completely before freezing or else the crust will become soggy from all the ice crystals.  The crust will be cooked but not done completely so a light golden brown means it's done.