Gluten Free Baking Mix Pizza Crust

  The second Gluten Free Pizza Crust recipe from King Arthur flour I tried was very good. It uses their GF All Purpose Baking Mix, not the all purpose GF flour. Nice crispy crust and not a lot of work involved. 

 It does taste similar to a packaged, in the box type of mix, but the small amount of yeast added gives it more of a yeast type taste. I would recommend that you use the yeast. It is optional.

 Mixing is much easier than the all yeast recipe and after it rests 30 minutes in the bowl it will keep in the refrigerator up to 48 hours before using. I made up the crust and sautéed the sausage in the morning and them just had to spread the crust in the pan and top for supper. Both of the recipes are harder to spread in the pan because of the lack of Gluten.

 As you can tell from the photo my Great Granddaughter really enjoyed the crust. It seemed easier for her to eat and she managed most of a slice which made her Mom happy as she isn’t a good eater most of the time. 

 So if you are wanting an easy, tasty, quick to fix pizza crust and don’t mind the biscuit type this recipe is for you. Otherwise the King Arthur Gluten Free Pizza crust is also excellent . 

Gluten Free Now or Later Baking Mix Pizza Crust

Ingredients

1 cup King Arthur All Purpose baking Mix (not the gluten free flour)

¼ cup gluten free cornstarch

1 teaspoon instant yeast (optional, for added flavor)

1 large egg

2 tablespoons olive oil

½ cup lukewarm water

Directions

For pizza in a hurry, preheat the oven to 425°F. And put baking rack in the middle of the oven.

 Grease a 12” pizza pan, using 1 tablespoon olive oil. (gluten Free)

 Stir together all the ingredients until smooth. (a very few small lumps is fine)

Spread the batter/dough evenly into the pan using a cake spatula dipped in water or your fingers dipped in water. (the icing spatula works much better)

 If you added the optional  yeast let the batter sit for 30 minutes before spreading it onto the pan; or cover the bowl and let stand for 30 minutes and then refrigerate up to 48 hours.

 Bake the crust for 15 minutes, it will be lightly browned. Remove from oven leaving oven on and spread with pizza sauce and top with your choice of toppings and cheese.

Bake for 10 to 15 minutes longer or until cheese is melted.