Outside Table's gluten free pizza crust

Pizza is at its core only as good as the crust.    What makes a great pizza is largely a matter of preference.   Just look at the different types of pizza from New York to Chicago to California, all steeped in local tradition.    Then there is all of Italy, where you have another whole level of seriousness about pizza.    The fun part is that we actually love them all.  

One thing we look for in our never ending quest to try all the pizza is a decent gluten free crust.  It's actually harder to get this one right than a traditional crust, not because the recipe is difficult (its not) but that there are so many different approaches to making the best gluten free crust possible.   We believe we've got this one nailed.   It can be made thin or thick and creates a nice outer crust if you want one.    Whether you just prefer a gluten free crust or have a full-on allergy to gluten this recipe is for you.    Its the best gluten free crust we have tried and its not even close.

2 3⁄4 cup King Arthur 1:1 Gluten-free Flour substitute

1⁄2 cups Almond Flour

3 1⁄2 tsp Psyllium Husk Powder

2 tsp Baking Powder

2 tsp Sea Salt

2 tsp Rapid Rise Yeast

2 1⁄2 cups Lukewarm Water 1 tbsp Honey

1⁄4 cup Olive oil + more for brushing the parchment paper

Mix the honey and water. Sprinkle the yeast on top of the water. Let float for 10 minutes, until the yeast activates. It should start to bubble and foam.

In a large bowl, add water, yeast mixture and olive oil. Mix by hand until you achieve a thick and sticky mixture. Cover and let the dough rise for 2-4 hours.

Time to par bake! This dough needs to be baked before adding pizza toppings. Shape and cook prior to crafting your pizza. Heat your oven to 500 degrees. Place parchment paper onto a sheet pan and brush with olive oil for each pizza crust. Using your hands, divide the dough into 2-4 pieces and shape into crusts pressing the dough out. Dip your fingers into water if the dough is sticking.

Bake the crusts up to two at a time for 14 minutes. Alternatively, wrap the dough balls in plastic wrap to freeze for later use.