We love pizza! Since my husband discovered that he has a gluten sensitivity, we are always on the lookout for delicious, gluten free crust options. I found a version of this recipe online and made some adaptations that I prefer. This pizza crust can be whipped up at a moment’s notice and doesn’t need time to rise. It has a delicious herb flavor and has a bit of a biscuit-like texture. You bake it in a cast iron skillet and can load on all the toppings you desire.
Quick Gluten Free Pizza Crust in a cast iron skillet – no yeast, no sugar
Delicious, gluten free crust at a moment's notice, this pizza dough recipe tastes great and has a biscuit-like texture.
Equipment
- 12" cast iron skillet
Ingredients
- 1 1/2 cups almond flour
- 1 cup 1:1 gluten free flour blend (like Bob's Red Mill)
- 2 large eggs
- 2 Tbsp olive oil
- 2 Tbsp almond milk
- 1 tsp dried oregano
- 1/2 tsp parsley
- 1/2 tsp basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat oven to 400°F.
- Brush bottom and sides of large 12" cast iron skillet with olive oil. (If you have a smaller skillet, split the dough accordingly).
- Add all ingredients to stand mixer bowl. Mix with paddle attachment until all ingredients are incorporated.
- Drop pieces of dough into prepared skillet and press dough down firmly until evenly spread out on bottom and up the sides of the skillet. Tip: use olive oil on your hands to prevent dough from sticking.
- Place skillet in oven and bake crust for 12-15 minutes.
- Remove from oven and add sauce, cheese, and all the toppings you desire.
- Return to oven for 5-10 minutes, or until cheese has melted.
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