Servings: 8 slices
Ingredients
- 1 ½ cup warm water, divided
- 2 teaspoon yeast
- 1 teaspoon sugar
- 2 tablespoon olive oil
- 1 egg
- 2 ¼ cups gluten free flour
- 2 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a large size mixing bowl, combine yeast, sugar, and ½ cup warm water. Let rest for 10 minutes to proof.
- After proofing, add remaining water, egg, and olive oil. Stir to combine. Add the flour, apple cider vinegar, salt, and baking powder. Mix until a thick batter is formed. Cover with a towel and let rest in a warm spot for one hour or until doubled in size.
- Pre-heat your oven to 425°F. Prepare a 9×13 baking dish with olive oil.
- Place your pizza batter in the prepared baking dish. Gently press the batter to all corners. Bake in the oven for 15 minutes or until the crust no longer looks wet.
- Remove from the oven and top with toppings, beginning with meats and veggies, followed by cheese, and finally with pizza sauce. Remember to place the crown of cheese around the edges!
- Place back in the oven for another 12-15 minutes or until toppings are fully cooked. Remove from the oven, cut into 8 square slices, and enjoy!
Notes
To store: Topped and baked pizza will last for 3 days in the fridge. Can freeze par-baked crusts in the freezer for up to 3 months. To bake from frozen, allow crust to thaw for 2 hours in the fridge before topping and baking as directed.
To make egg free: use 1 flax egg and add additional ½ teaspoon baking powder.
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