Thin and Crispy Gluten-Free Pizza Crust

Adapted from the recipe on the back of the King Arthur Flour Gluten-Free Pizza Flour bag. If you're looking for the mushroom- and kale-topped gluten-free pizza, find it here. Important Notes: This recipe is specifically formulated to work with KAF gluten-free pizza flour. It very likely will not work with other varieties of gluten-free flour without making adjustments to the amount of water. You can order this flour online or find it in your grocery store — I've seen it at Hannaford's and other supermarkets. Note: KAF’s gluten-free flour uses gluten-free wheat starch, a common ingredient in gluten-free foods. You can read more about it on the National Celiac Association’s website, which says: “Wheat starch is simply a starch made from the processed endosperm of the wheat grain. Gluten-free wheat starch has had the gluten (a protein) washed out to a trace level, making it safe for people on a gluten-free diet.” That said, if you have a wheat allergy, you should avoid products containing wheat starch. Please invest in a scale before attempting this recipe. You will not be measuring accurately if you use measuring cups and spoons, and in turn, you will not be able to troubleshoot in a meaningful way should the recipe not work out for you. Salt: If you are using Morton Kosher salt or fine sea salt, use half as much by volume (or the same amount by weight). Lukewarm water: To create lukewarm water, combine 1/4 cup (56 g) boiling water with 1 cup (228 g) room-temperature or cold tap water. Equipment: Baking Steel Pizza Peel Rolling pin parchment paper No-Cook Tomato Sauce I have not published this recipe elsewhere on my blog. It's included in Pizza Night, which is available for preorder now (🎉🍕). Makes 1 quart 1 garlic clove 28-oz can peeled San Marzano tomatoes, such as La Valle or Bianco Di Napoli 1 to 1.5 teaspoons Diamond Crystal kosher salt (or half as much Morton or sea salt) 3 tablespoons extra-virgin olive oil Place the garlic in a food processor and purée until smooth. Add the tomatoes, 1 teaspoon of the salt, and the olive oil, and purée until smooth. Taste. Add the remaining 0.5 teaspoons salt if desired. Purée again. Transfer to a storage jar and keep in the fridge for at least one week.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊