If you caught my post last week I posted a fantastic freezable gluten free and dairy free pizza crust. It makes an excellent basic pizza crust that holds together well and tastes really close to a real gluten-infested crust!
But then I started thinking, "Man, wouldn't it be nice to have a gluten free crust you could cook on a pizza stone? Now that would be awesome." I had a gluten-infested recipe that I was trying to copy but the trouble with gluten free dough is that it's SO STICKY and doesn't work like a regular dough. After a bright idea I finally did it! You are going to be amazed at this crust! It raises well before cooking and develops a excellent crunch on the edges while cooking. This seriously might be your new favorite crust.
I think it's actually easier than the freezable version because you can simply roll it out. (I took a lot of pictures so you could see just how easy it is.) IF YOU DON'T HAVE A PIZZA STONE, don't fret it. Just use a pizza pan that can withstand cooking at 500 degrees F.
(P.S. I LOVE this pizza sauce on it. Give it a try!)
Pizza Stone Italian-Style Pizza Crust
(Gluten Free, Dairy Free)
Created by jalene but inspired from a recipe by the baking beauties
Yields two 14-inch pizza crusts
5. With a rolling pin, roll out the crust to your desired thickness. It will raise almost 1/3 of the amount. (I rolled mine to about 1/3 of an inch thick.)
6. Remove the top layer of parchment paper and save (for prep of the 2nd crust).
7. Place your pizza stone in the oven and preheat to 500 degrees F. Let dough rise for at least 35 minutes.
Does't that crust look amazing for being gluten free?!
While the first crust is rising start on your 2nd crust following the same method as above.
At this point I place my crust onto my pizza slider thingy (not sure what the technical name is for it...) but you don't have to have one of these. Just improvise.
8. Top with your favorite toppings and slide into the oven onto your pizza stone. Now I know what you're thinking...parchment paper can only go to 425 degrees...
So this part is really important: After 4 minutes of cooking, pull out the parchment paper from under your cooking pizza. (If you are using foil, you DON'T have to remove it. It can simply bake the entire time on it.)
Bake for a total of 10-12 minutes or until cheese is melted and lightly browned. Enjoy!
Audrey loving her gluten free, dairy free pizza!
Notes from jalene:
I DON'T recommend using olive oil for this recipe because the smoking point is 350 degrees. Smoking points are important to know because oils will break down and can become very harmful to your body. For the technical version read this quote:
"decomposition results in the creation of hydroperoxids and then increasing levels of aldehydes. (Aldehydes are toxic compounds and recognized “markers of oxidative stress in cells” and are known contributors to “degenerative illnesses.” What does this mean for anyone who eats rancid oil? They just invited in a Trojan Horse of free radicals galore that are now beginning their violent pillaging of the person’s innards."
Vegan mozzerella cheese works amazing on this crust/method too. Audrey's cheese only piece is pictured to the right. I have also found the higher cooking temperature is BETTER for Vegan cheese because it was not melting like normal mozzarella does at a lower cooking temperature.
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