The key component to to making my Gluten-Free Pizza Crust is my World’s Best Gluten-Free Bread Dough recipe. You’ll need to make up a batch of it first then come back for this 2nd step.
You’ll want about 3 cups of dough (use a greased 1 cup measuring cup to scoop out roughly 3 cups) and spread it onto a greased 15 inch pizza pan, using a spatula.
Let your crust dough rest while your oven is preheating to 425 degrees F. If your dough has been refrigerated, let it rest for 30 minutes to come to room temperature then preheat oven. Bake for 10-15 minutes on the middle oven rack or until it’s baked through.
Remove your baked crust from the oven, add sauce, cheese and/or toppings of your choice then return to the oven. For a softer crust leave it on the pizza pan for a crispier crust slide the pizza off the pan, to bake directly on the oven rack.
Bake for an additional 10-20 minutes depending on how thick your toppings are and how crispy you want your crust.
This recipe yields a medium thickness pizza. Feel free to use less dough for a thinner crust or more dough for a thicker crust, adjusting cooking times accordingly.
Don’t be afraid to jazz up your crust, sprinkle it with Italian seasoning, garlic powder or parmesan cheese before you do the initial baking.