Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Perfect Pizza Crust

Perfect Pizza Crust

I don’t use the word “perfect” much—but there’s just something about this pizza crust that makes me really happy. There’s no need to bloom the yeast or let the dough rise for hours before baking the crusts. You can freeze the baked pizza crusts for up to 1 month (Just bring to room temperature before using). To get the crispiest crust, I use a baking stone, which you can order online for about $30.

And the toppings? Pictured are my Barbecued Beef Pizza and Shrimp Scampi with Garlic Béchamel Pizza. Tell me in the comments below if you want the recipes for these toppings!

Please come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Perfect Pizza Crust

Servings 2

Ingredients

  • 2 cups Silvana’s Kitchen Multi-Purpose Flour plus more for dusting
  • One ¼-ounce/7.5-gram package active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 large egg whites at room temperature, lightly beaten
  • 2 tablespoons extra-virgin olive oil plus more for brushing

Instructions

  1. In a large bowl, whisk together the flour, yeast, sugar and salt. Add the egg whites, olive oil and ¾ cup water. Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.
  2. Divide the dough into 2 equal pieces; place each on a lightly floured, 12-inch-long piece of parchment paper. Lightly flour the top and, using your fingertips or a rolling pin, press the dough out to make a round about ¼ inch thick. Cover loosely with plastic wrap and let rest at room temperature for about 30 minutes.
  3. Position a rack in the bottom of the oven with a baking stone on the rack and preheat to 450°F. Working with one piece of dough at a time, slide the dough with parchment paper onto the preheated baking stone and bake until puffy and crisp on the bottom, about 8 minutes. Let cool on a wire rack. Repeat with the remaining dough.