the best gluten-free pizza crust

Friday night pizza might just be my favorite food ritual! It always means happy kids, a bubbly special drink from Trader Joe’s, perhaps a side of my favorite kale salad, and the best gluten-free pizza on this delicious crust.

With this recipe I parbake the crust for 15-20 minute before adding the toppings. Then bake it for another 10-15 minute with the toppings on and you’ll have perfectly crispy, chewy pizza!

Please See Other Recipes

• KETO FATHEAD PIZZA POCKETS
• SHRIMP SCAMPI PIZZA
• FAT HEAD PIZZA CRUST

INGREDIENTS

• 1 cup warm water, about 110F
• 1 tablespoon sugar or honey
• 1 1/2 teaspoons instant yeast
• 1 1/4 cups (210 grams) Gluten-Free All Purpose Flour+ 1/4 cup almond flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 tablespoon psyllium husk powder
• 2 tablespoons olive oil

INSTRUCTIONS

1. Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
2. While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
3. With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
4. ...........................

for full instruction please see : meaningfuleats.com

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