If you love a good thin crust pizza and you feel like you have been missing out ever since becoming gluten and dairy intolerant than I have the dough for you! I made these pizzas last night and they were amazing much to my surprise honestly. I have always had trouble with gluten-free baking so I was happy with the outcome for sure. Now we can have more pizza nights at home rather than spending the big bucks on gluten and vegan pies. I hope you guys try out this super simple dough recipe and enjoy it as much as we did!
Servings: 1 large pizza
Total Time: (with rest time about 1 hour)
2 1/4 cup of Bob’s Red Mill 1:1 Baking Flour
1 package active dry yeast *For taste, and will help rise a little bit.
1 tsp salt
1 tsp sugar
2 tbsp melted vegan butter (earthly balance) or regular butter
2 tbsp olive oil
1 cup warm water
- Preheat oven to 450 F.
- In a bowl, mix together the flour, yeast, salt, and sugar.
- To that, add the melted butter, olive oil, and warm water. Mix with a rubber spatula and then finish mixing with your hands to form the dough into a ball.
- Cover the bowl with plastic wrap and allow it to rest for 25-35 minutes.
- Line your pizza pan with parchment paper so the dough doesn’t stick to the pan when rolling out. Add dough on top of the parchment and start spreading it out thinly and evenly across the pan using your hands. You do not want this to be thick but rather on the thinner side.
- Place in the oven for 12 minutes to bake then take out and add whatever toppings you like and place back in the oven till all is melted/heated to your liking.
- We made a toum (garlic sauce) with chicken shawerma, roasted red peppers, and red onion pizza and another one-half plain and half veggie pizza!