Gluten-Free Pizza Crust {Dairy-Free and Vegan Option}

Yeast = 2 ¼ teaspoons

Unfortunately this pizza crust recipe didn't turn out for me. I think the recipe calls for too much oil. The dough was extremely wet and after baking for extra time, the outside was extra crispy while the inside was very doughy.

Usually gluten free pizza is difficult but this wasn't. It rose beautifully and was easy to push into the pan. I baked it a little longer (crust for 20 minutes and with toppings for 20 more minutes. We really enjoyed it. My go to pizza from now on.

This is my go-to pizza crust, even the gluten eaters in the house love this recipe. It is a yeast based recipe, so be sure to activate your yeast with warm water (110 degrees) before adding to the mix. You will also need to let it rise in a warm place (like by the fireplace or heating element) or use the proof setting on your oven if you have one.