Pizza night can be a sacred in your house - but when you’re gluten-free, finding a crust that actually tastes good can feel like a quest for the holy grail. After testing countless recipes, this one finally made everyone at our table happy - gluten-free or not!

This crust is chewy, holds toppings like a champ, and comes together quickly. The best part? You can make a few and freeze them for future easy dinners (because we all need backup pizza nights). I use Bob’s Red Mill 1:1 Gluten-Free Flour to get the perfect texture every time.

🍽️ Ingredients:

• ¾ cup warm water (110–120°F)

• 1 tablespoon sugar

• 1 packet yeast (¼ oz.)

• 2 cups (285g) 1:1 Gluten-Free Flour – I use Bob’s Red Mill

• 1 teaspoon salt

• 1 large egg

• 1 tablespoon olive oil

• 1 teaspoon apple cider vinegar

👩‍🍳 Instructions:

1. Preheat the oven: Place a pizza stone or heavy baking sheet on the lowest rack and preheat to 450°F.

2. Activate the yeast: In a small bowl, stir together warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. (Skip this step if you use instant rise yeast!)

3. Make the dough: In a mixing bowl, combine the gluten-free flour blend and salt. Add in the egg, olive oil, cider vinegar, and the foamy yeast mixture.

4. Mix: Use an electric mixer on low speed and mix for 1 minute, until fully combined.

5. Shape the crust: Transfer dough onto a sheet of parchment paper using an oiled spatula. With oiled hands, gently press and shape the dough into a 10–12-inch round.

6. Par-bake: Bake the crust (without toppings) for 8–10 minutes.

7. Top & bake again: Add your favorite pizza toppings and return to the oven for another 8–10 minutes, or until everything is hot and bubbly.

8. Serve: Slice and enjoy while hot!

💡 Pro Tip:

Make a double batch and freeze one of the par-baked crusts for later! Just wrap it tightly and store flat in your freezer.

Mix in your favorite flavors too! We regularly mix in oregano, garlic powder, etc!