Try this gluten-free pizza crust; the dough is sticky, but the finished crust is light and tasty. Use it as a base for any of our pizza recipes.
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- 1 pkg yeast (active dry)
- 2 1/2 C flour (unbleached all purpose)
- 1/4 tsp salt
- 1 Tbsp maple syrup
- 1 C water (warm)
- 2 Tbsp olive oil
- 1 1/2 Tbsp buttery spread (melted)
Combine all of the dry ingredients in a large bowl.
Add the wet ingredients to the dry ingredients.
Mix everything together and allow to rise for 60 minutes.
Using extra flour to prevent the dough from sticking to your hands, spread the dough onto the cookie sheets / pizza pans lined with parchment paper; top with the pizza ingredients or partially pre-bake the crust for 5 minutes at 375 degrees.
Cover and refrigerate for up to one week, or freeze for up to six months.
© Mainly Vegan LLC