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?
Serves: 2 (12-inch) pizzas
- 1 package Blackbird Bakery Gluten-Free Bread Blend
- 1 cup "Sneaky Veggie" Tomato Pasta/Pizza Sauce
- 1 cup dairy-free cheese, such as Daiya
- ¾ of a medium grilled chicken breast, sliced
- 6 spears raw asparagus, cut in 1-inch pieces
- 4 - 6 mushrooms, sliced
- Follow the instructions on the package of Blackbird Bakery Gluten-Free Bread Blend.
- Bake the crust according to the package directions. I found that I needed about 9 - 12 minutes for the crust to bake instead of 15 - 20. All ovens bake differently so pay attention to your food while it's in the oven.
- Once the crust is par-baked, carefully remove from the oven and top each with pizza with half of the sauce, cheese, sliced chicken breast, asparagus, and mushrooms.
- Return to the oven for 5 - 7 minutes, until the cheese has melted and toppings are hot.
- Carefully remove from the oven, let cool for a minute or two, slice, and enjoy!
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