Gluten-free, thin pizza crust

This looks complicated, but it's in fact quite easy. I got this from America's Test Kitchen' gluten-free cookbook and have been using it.


Makes two 10" pizzas.


16 oz ATK gluten-free flour blend* **
2½ oz almond flour
4½ tsp powdered psyllium husk
2½ tsp baking powder
2 tsp salt
1 tsp yeast, instant
2½ cups water, warm (100°)
¼ cup oil
- Pam cooking spray


1. Mix dry ingredients on low speed on stand mixer.

2. Slowly add water and oil while running. Increase speed for 6 minutes.

3. Cover bowl with plastic wrap, let stand until bubbling, about 90 minutes. (Cut into dough to check for bubbles if not apparent on surface.)

4. Adjust oven to have two racks. Apply parchment to two half baking sheets, lubricated with Pam.

5. Cut dough in two, spread out with lubricated spatula. Spray with more Pam. Cover with platic wrap and finish spreading out to about ¼" thick with hands. Try to leave a bit of a 1" ridge around the dough blank, making inner part thinner. Remove and resuse plastic second dough blank.

6. Put into oven on 325°, 45 to 55 minutes or until firm to touch, beginning to brown.

7. Cool, use or wrap and freeze.

- If frozen there is no need to thaw before loading with toppings.

- To use, garnish with olive oil, sauce and toppings as desired. Bake on stone at 500° for 10 to 14 minutes.

* ATK gluten-free flour recipe

24 oz Bob's Red Mill® white rice flour
7½ oz Bob's Red Mill® brown rice flour
7 oz potato starch
3 oz tapioca starch
¾ oz nonfat dry milk powder

Wisk together and transfer to air-tight contain; refrigerate for up to 3 months (will hold longer in freezer).

** I use Bob's Red Mill® Gluten Free 1-to-1 Baking Flour. Unless you're going through a lot of this product, store it in your freezer because something in the mix goes rancid quicker than standard wheat flour.