Gluten-Free Pizza Crust

February 05, 2017

Gluten-Free Pizza Crust - Recipe

I have been pondering a gluten-free pizza crust lately. I thought about my lefse recipe (A Norwegian wrapping bread) that uses lots of riced potatoes and how it makes a great pliable flat bread. What if I did not use as much potato and used a gluten-free flour blend?

I thought I would start with 1 potato and build from there. I used a warm riced potato to melt the butter just as I do when starting lefse. A potato ricer is a tool where the potato is placed in a hopper covered with tiny holes. Then with a handle connected to a cover, you squeeze the potato through the holes, and you get something that looks like potato rice or an airily mashed potato with no lumps.

I added the gluten-free flour blend from King Arthur, salt, a yeast/water/sugar mixture, and an egg. Then added some more water till I found the perfect consistency. I mixed it as though I would lefse, quickly and lightly bringing it together with my hands. This has yeast, though, so I let it rise.

Well it was super successful! I am so pleased! It has great texture, flavor, and is crispy on the bottom and tender on top. It holds together perfectly, easy to pick up and eat with my hand!

Gluten-Free Pizza Crust

(Makes 1 14-inch pizza crust)

Crust

1 Russet Potato

1 T. Butter

1/2 c. plus 1/4 c. Water

1 T. Sugar

2 tsp. Gluten-Free Yeast

2 1/4 c. Gluten-Free Flour (I used King Arthur gluten free multi-purpose flour)

1 tsp. Salt

1 Egg lightly beaten with a fork

Palm Oil for greasing pan

Preheat oven to 425 degrees Fahrenheit.

Place the potato in water in a sauce pan on medium high heat and bring to a boil. Reduce the heat to low and simmer until the potato is tender when poked with a fork. Drain and let cool enough to handle, but is still warm.

Peel the skin off the potato and place it into a ricer. Press the potato through the ricer into a large mixing bowl with the butter on the bottom of the bowl. Let the heat of the potato melt the butter, then mix gently with a fork till just dispersed.

In a measuring cup, stir together the 1/2 c. water, sugar, and yeast. Let it sit until a foam develops on top. In another bowl whisk together the gluten-free flour and salt together.

Add the flour mixture, water/yeast mixture, and egg to the potato mixture. Quickly stir with a fork until it forms clumps. Add the remaining 1/4 c. water and finish bringing together with your hands to form a dough ball. The dough is slightly moist. Cover the bowl with plastic wrap and let rise to 1 and 1/3 to 1 and 1/2 times its size (about 2 hours).

Grease a 14-inch pizza pan liberally with palm oil. I use a cast iron pan and it works great. Place the dough in the center and flatten, pressing out to the sides. Wet your fingers once in awhile to keep it from sticking.

Place into the oven to partially bake for 10 minutes. Remove from the oven. Top with a pizza sauce and your favorite toppings. Place back into the oven for 15 minutes more or until the cheese starts to brown a little and the bottom of the crust is golden in color.