Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.
Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
Whisk together the dry ingredients in a large mixing bowl; set them aside.
In a separate bowl, beat together the eggs and oil until frothy.
Pour the wet ingredients into the dry ingredients and mix together to form a dough.
Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.
Per Serving: 261 calories; protein 9.6g; carbohydrates 7.9g; fat 22.8g; cholesterol 69.8mg; sodium 176mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.