Tried and True Gluten-Free Pizza Crust

After going gluten free, I was craving pizza and couldn't find a crust that tasted good. This one tastes great! It's the result of many experiments. Even my 6-year-old daughter who usually won't touch gluten-free foods, asks me to make it.

• Preparation Time: 13 mins
• Cooking Time: 10 mins
• Total Time: 23 mins
• Calories: 220 Calories

Ingredients

• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• ¾ cup cornstarch
• 2 teaspoons vegetable oil
• 1 ½ teaspoons cider vinegar
• 2 tablespoons nonfat dry milk powder
• ¾ cup gluten-free all-purpose baking flour
• 1 teaspoon unflavored gelatin powder
• ½ teaspoon agave nectar
• ⅔ cup lukewarm water

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil.

Step 2

Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes.

Step 3

Spread dough over lined pizza pan with wet fingers.

Step 4

Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil.