The Best and Easiest Gluten Free Pizza Crust {vegan}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 teaspoon salt
- 1 teaspoon pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 cup warm water
- 2 cups + 3 tablespoons gluten free all purpose flour i used bob red mill's 1:1 gf baking flour***
- 1 (1/4-ounce/7.5-g) package active dry yeast
- 1 1/2 tablespoons butter melted i used earth balance
- Carbohydrate 3.1868420743401 g
- Cholesterol 45.7546875196215 mg
- Fat 30.1727285490422 g
- Fiber 0.0176666666666667 g
- Protein 0.188190625077573 g
- Saturated Fat 12.7153178380165 g
- Serving Size 1 1 recipe (276g)
- Sodium 132.767333384694 mg
- Sugar 3.16917540767343 g
- Trans Fat 1.55777470885152 g
- Calories 279 calories
Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a 14 inch pizza pan with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer.Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through. This recipe ideally makes 1-14 inch pizza.I topped this pizza with basil pesto, roma tomatoes, kalamata olives, red onion, and parsley. It was so good!
