Thin and Crispy Gluten-Free Pizza Crust
Homemade thin crust pizza made easy & gluten-free with our ʻUlu Flour All-Purpose Baking Mix! This recipe by KS students will satisfy cravings for crispy pizza.
¾ tsp salt
1 tsp sugar
2 ¼ cup All-Purpose ʻUlu Flour Baking Mix
½ tsp instant yeast
1 cup warm water
Combine salt and all-purpose ʻulu flour in a medium bowl. Combine yeast, sugar and lukewarm water in a separate small bowl. Add water mixture to flour/salt and knead in a stand mixer with the dough hook attachment, or by hand until thoroughly combined but not over mixed, about 2 minutes. Dough should not be tacky, if so, add more flour 1 teaspoon at a time until desired consistency is reached.
- Divide dough in half and form into 4-inch balls. Cover with dampened cloth and let rest for 30-40 minutes.
Preheat oven to 475℉.
Roll out to around ¼ inch thick, on a well-floured surface into an approximately 10-inch pizza. Prick dough a few times with a fork and lightly brush with olive oil.
Bake in a preheated oven for 10-12 minutes, or until the dough is golden brown and has developed some firmness.
Remove from the oven and top with your favorite locally sourced toppings.
- Return to the oven and bake for another 5-7 minutes or until the cheese is bubbling and has browned a bit.