Growing up, my family’s Friday nights consisted of TGIF TV and pizza. I have only fond memories of those nights sitting on the floor around the coffee table so, inevitably, the tradition is one that holds a nostalgia I have not completely been able to part with. It’s funny how things that evoked pleasurable feelings as a child can become so ingrained in our minds, that even years down the road and shifts in our habits cannot break those lasting memories. There are foods that I have been able to give up completely, because numerous attempts to recreate healthy versions of the originals ended up in total failure. And, well, there are others that I just cannot imagine going without, and so are worth every ounce of effort in keeping them a part of a healthful diet.
If there is a recipe that I have spent more time testing, re-testing, and continuously trying to perfect than any other, I would have to say it is pizza crust. Because a good crust is one of those things that poses an unending search for the ideal texture, density, and flavor, the perfect combination of which is very difficult to achieve, I often settle for slathering some sauce on a stack of wraps, throwing some toppings on, and sliding under the broiler until it comes out hot and crispy. Obviously, this hasn’t yet fulfilled my idea of what pizza should taste like so the search continues. I’m not sure that a gluten free, yeast free pizza crust will ever truly taste the way I remember, but I have consistently found myself going back to this one.
This started as a recipe for focaccia bread, but after numerous changes has become a soft, yet sturdy crust that is crispy around the edges. This recipe yields exactly the right amount to make a 12″ pizza crust so if you wish to go a different direction with the size, you may need to adjust.
Gluten Free Yeast Free Pizza Crust
The thickness of the crust is key here to achieving a crust that is crispy rather than "bready". Spread as thinly and evenly as possible in the middle, while leaving it thicker around the edges to form a crust.
- 1 1/8 c (135g) gluten free flour blend
- 1 t baking powder
- 1/2 t dried oregano
- 1/2 t dried basil
- 1/4 t fine sea salt
- 1/4 t crushed red pepper flakes (optional)
- 1 large clove garlic, minced
- 3/4 c sparkling water
- 1 T olive oil + 1 T for brushing over crust before baking
- 1/2 T maple syrup or honey
- Preheat oven 425 degrees.
- Line 12" pizza pan with parchment paper.
- In a medium sized bowl, combine flours, baking powder, dry spices, and salt. Add sparkling water, olive oil, maple syrup or honey, and garlic. Stir just until combined.
- Pour batter into center of pan. Using offset spatula or spoon, smooth out to edges of pan leaving it thicker around the outside to create a crust.
- Spoon remaining oil over crust, and spread to coat evenly.
- Bake for approximately 18-20 minutes or until golden brown.
- Remove from oven and let cool slightly. Add desired toppings and return to oven for approximately 10-15 minutes.