Finally, a Gluten-Free Pizza Crust That Isn't Gummy: The Secret to a Crispy, Golden Base

Have you ever had a dream of eating whatever you want and not gain weight? Well, this might be partially possible thanks to a myriad of recipes that show how you can minimize the amount of calories in pretty much every dish.

However, those recipes can also be useful for some preferring to not eat gluten, with this one describing the best way to make gluten-free pizza dough. Only simple ingredients are required, plus there’s no need to spend hours kneading.

Here’s what you need: 1.5 tsp of dry yeast, 1.5 tsp of sugar, 200 ml of warm water (a little less than a cup), 300 g of gluten-free flour, 2 tbsp of olive oil, 0.5 tsp of salt.

Pour water into a bowl, then add sugar and yeast. Stir to combine. Cover the bowl with a towel and let the yeast rest for 10 minutes in a warm place.

After 10 minutes, add the sifted flour, olive oil, and salt to the bowl. Knead the dough until it becomes elastic. Shape the dough into a ball, cover the bowl with a towel again, and let it rest for 45 minutes. Keep it in a warm place.

After that, your dough will have risen slightly.

Tip: roll out the dough right on the baking sheet. Since this is gluten-free dough, it isn’t as elastic as gluten-containing dough. If you roll it out on a surface and then move it to the baking sheet, there’s a chance the base will fall apart.