[tps_header]Pizza is one of my absolute favorite foods, so I need no convincing to have a slice in honor of National Pizza Month. Pizza is also a really great meal to have as a family, and it can be a lot of fun to make together at home. At my house, we have a delicious recipe for gluten-free pizza – the kids can’t even taste the difference. Their topping of choice is (of course) pepperoni while mine is arugula and prosciutto. But no matter what you top yours with, I think you’ll agree that the crispy, thin crust is satisfying without being too heavy. [/tps_header]
[tps_title]Thin Crust Pizza Dough [/tps_title]
3/4 cup warm water
1 tablespoon honey
2 1/4 teaspoons (1 package) of active dry yeast
1 tablespoon olive oil
1 teaspoon xanthan gum
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1 1/3 cups of gluten-free flour
1. preheat the oven to 400 degrees F with a pizza stone inside.
2. Combine the warm water, honey, and yeast in a large bowl and let stand until the mixture bubbles, about 5 minutes. The bubbles mean your yeast is alive and ready to go.
3. Stir in olive oil, xanthan gum, basil, oregano, garlic powder, and salt. Mix in the flour to form a dough that is soft but sticky to the touch.
4. Drizzle about 1 tablespoon of olive oil into the mixing bowl, and roll the dough ball to evenly coat it. Cover, set in warm location, and let rise for 20 minutes.
5. Drizzle a small amount of olive oil onto a 13-inch pizza pan. Use your fingers to spread the oil and evenly coat the pan. Transfer the dough to the pan, and use a spatula or your hands to spread the dough over the pan.
6. Par-bake the dough for 10 minutes, docking with a fork if necessary to eliminate any large air bubbles. When finished par-baking, use a spatula to remove the pizza from a pan, and complete the pizza by adding toppings and baking directly on the pre-heated pizza stone in the oven.