Cooking Instructions
1.
In the large mixing bowl of a stand mixer, use a paddle attachment to combine low-speed,
Gluten-Free All-Purpose Flour (1 2/3 cups)
,
Almond Flour (4 Tbsp)
,
Psyllium Powder (2 tsp)
,
Baking Powder (1 tsp)
,
Salt (1 tsp)
, and
Instant Dry Yeast (as needed)
.
2.
Continue mixing on low speed and slowly pour in
Water (1 1/4 cups)
and
Olive Oil (2 Tbsp)
. Mix until combined. Increase the speed to medium-high and beat for 5 minutes. The dough will be a sticky batter.
3.
Use a rubber spatula to scrape all the dough into the center of the bowl. Cover securely with plastic wrap and let rise in a draft-free place for 90 minutes. When using a spoon to look inside the dough, it should be bubbly.
4.
Preheat the oven to 325 degrees F (160 degrees C). Line a pizza stone with parchment paper. If you do not have a pizza stone, line a large baking sheet with parchment. Spray the paper with
Nonstick Cooking Spray (as needed)
to grease.
5.
Transfer the dough to the center of the prepared stone or pan. Use a liberally greased silicone spoon to spread the dough into a circle. Continue greasing the spoon, or the top of the pizza dough, to spread out into an 11 1/2-inch circle. If desired, use greased fingers to shape the edges into a raised crust.
6.
Bake for 45-50 minutes, or until the dough is firm to the touch and slightly starts to brown underneath.
7.
If assembling and baking the pizza crust later, move to a wire rack to cool completely.
8.
When ready to make the pizza, place the pizza stone in the oven and then preheat it to 500 degrees F (260 degrees C).
9.
Transfer the parbaked crust to the pizza peel for an easy transfer to the hot stone. Spread on
Pizza Sauce (to taste)
,
Cheese (to taste)
, and any preferred toppings. Slide the pizza onto the hot stone using the pizza peel.
10.
Bake for 8-10 minutes, or until the crust has browned and the cheese is bubbly.
