This is hands-down the best gluten-free pizza crust I’ve ever had.
The crust tastes so much like the pizza I remember from my childhood that I actually started craving soda when I eating. It’s just that good. When you take a bite of crust, you get that pizzeria chewy, bready bite.
It’s so good that deep down inside I wish I would have come up with the recipe. I didn’t though. My good friend, Karen, from Blackbird Bakery created a Gluten-Free Bread Blend, which is what I used to make the crust. Her pizza crust recipe is on the back of the package and it’s quite simple.
The recipe calls for active dry yeast, which I didn’t have on hand. Instead I used instant dry yeast which worked beautifully. A note about yeasted breads: the yeast needs some form of sugar to feed off of. Karen uses a very small amount of cane sugar to feed the yeast so that the dough will rise. It’s the 8th, and last, ingredient. The amount of sugar is so very small that it didn’t affect me at all.
One package makes 2 (12-inch) pizzas. You can also make bread with Blackbird Bakery’s Gluten-Free Bread Blend. It’s quite versatile.
At $8.99 a bag, Joe and I both found this to be a very frugal alternative to spending $30 on gluten-free take-out pizza. And, Joe loved the crust just as much as I did. In fact, he couldn’t tell it was gluten-free.
Karen did send me a bag of her Gluten-Free Bread Blend to try. But it was so good that I ordered a couple more bags. I’m a paying Blackbird Bakery customer now.
You can find the entire line of Blackbird Bakery flour blends here.
A note about the sauce – I made Tess’ “Sneaky Veggie” Tomato Pasta/Pizza Sauce the week before I made the pizza. I froze the sauce in pint mason jars, which is about the right amount for topping two pizzas. I always leave extra head space when freezing in jars as the sauce expands when it freezes. Too much sauce in the jar will cause the jar to crack.
Other Gluten-Free Pizza Recipes:
Have you had a really good gluten-free pizza? What are your favorite toppings?