Stevens Ultimate Neapolitan Gluten Free Pizza Crust is crispy and perfect for any toppings. It’s one of those recipes that you will go back to over and over again because it’s just *that* good (and crowd pleasing!)

Everyone loves pizza right? My family certainly does! At least one day a week, I always need a last minute meal plan where I don’t have to rush to the grocery store but can still produce something filling that will make everyone happy. This pizza crust fits the bill. Pull the crust out of the refrigerator, let it rise, bake it and boom – you have a great meal. Bonus: If you’re making the dough from scratch, all of the ingredients are items you can pull out of your pantry!

What Makes This Recipe Different?

It is crispy and yeasty and will fool even the biggest gluten free skeptics. If you have tried before, then you know it is DIFFICULT to get crispy and yeasty dough for a gluten free crust. After a LOT of messing around I have finally found the ultimate recipe. The biggest finding in this entire experiment though, is to have a piping hot oven and a pizza stone/unsealed ceramic tile. You get the pizza stone/ceramic tile hot while the oven is preheating, then precook the crust on the hot stone/tile. Take the semi-cooked crust out, add ingredients, and continue cooking until everything is melty. This creates a no-fail strategy to ensure crispy and delicious crust every time. You’re welcome.

Can You Make This Crispy Crust Ahead of Time?

YES! You can keep this ultimate gluten free dough in an airtight container in the refrigerator for up to two weeks. Pull out the amount that you need, let it rise and continue with the instructions from there.

What Are Your Favorite Pizza Toppings?

Here are some of ours:

• Traditional Hawaiian Style with Red Sauce (a touch of sriracha in the sauce), garlic powder, crushed pineapple (press as much pineapple juice out as possible) and Canadian bacon.
• Creamy Margarita with Alfredo sauce, garlic, mozzarella, and basil
• Buffalo Mozzarella, Freshly Slivered Parmesan, Truffle Oil
• Sausage, roasted red pepper, mozzarella, ricotta, artichoke hearts, and red onion
• Roasted Garlic, lite red sauce, mozzarella, pepperoni, Castelvetrano Olives
• Quattro Formaggi with mozzarella, ricotta, parmesan, fontina, garlic, and fresh oregano
• Ruben with sweet onion salad dressing, corned beef, Swiss cheese, mozzarella cheese and sour kraut.
• Despite seeming a bit odd, This strawberry balsamic pizza from the Cafe Sucre Farine is also delicious.

What Are You Waiting For?

The majority of Stevens Gluten Free Pizza Crust is hands-off time. The rest is mix and rise. If you’re like me and need some last minute miracle meals, make this dough bi-weekly and keep it in the fridge for those hectic nights where you need to be the hero with minimal work.

Tips and Tricks for Stevens Ultimate Gluten Free Pizza Crust

• THIS RECIPE CALLS FOR AN OVERNIGHT SITTING TIME. This is a great dish to make the night (or week) ahead of time and then pull out to rise and bake when you’re ready to eat it.

• Use a pizza stone or ceramic tile! If you go the ceramic tile route, make sure it isn’t sealed. The seal can contain lead! We like this pizza stone here. The reason why you use a pizza stone, is it heats up with the oven and allows the crust to start cooking immediately. This helps to ensure a crispy crust over and over.

• If you enjoy a little spice, add some hot sauce to your red sauce. YUM – it adds spice without over-doing it. SO GOOD.

• Store this dough in an airtight container for up to two weeks for super easy meal ease!
• Keep it lite! You don’t need a plethora of ingredients on your pizza, I usually brush my sauces on and while I’m not stingy with cheese, I use it in moderation. High heat will cook and or melt ingredients rather quickly, too much cheese will quickly melt and run off.

Stevens Ultimate Neapolitan Gluten Free Pizza Crust

5 from 6 votes

Recipe by Stevens Haen Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Rising Time

2

Hours

Sitting Time

Over

Night

Cook Mode

Keep the screen of your device on

Ingredients

• 3 Cups 3 King Arthur 1:1 Gluten Free Flour

• 3/4 Cup 3/4 Cup Potato Starch

• 1 Tbsp 1 Psyllium Husk

• 2 tsp 2 Himalayan Pink Salt (If sea salt, use 1 tsp)

• 2 Tbsp 2 Granulated White Sugar

• 1 1 Packet Instant Rise Yeast

• 1 1 Egg White (2 Tbsp Egg White Powder)

• 2 tsp 2 Xanthan Gum

• 2 Cups 2 Water (Room tTmp)

Directions

• Proof yeast – using a 2 cup measuring cup add yeast, sugar, ¼ cup brown rice flour, ½ cup warm water. Let it sit for 15 minutes until it bubbles.
• Pour proofed yeast with mixture into 2 additional cups of room temp water. While waiting for the yeast to proof, combine and mix all dry ingredients together. Add salt. Pour water into flour mixture – mix until combined, knead the dough between your hands for 2-3 minutes (texture should be a firm ball of dough with little stickiness). Place the covered dough in an airtight container, leave it exposed for 30 minutes before closing the cover and placing it in the fridge overnight.
• Prep for Cooking – Pull the dough out of the fridge & let it rise for 1-2 hours in a room temperature environment. (If your oven has a proofing feature, that works best, you can also stick it in the oven with the oven light kept on).
  
  1 hour into letting the dough rise, preheat Oven to 500° (or higher) & place a pizza stone/ceramic tile in the middle rack.
  
  
• Lay out parchment paper and dust with rice flour or 1:1 flour. Pull out about a cup size worth of dough and place it on the parchment.Dust the dough liberally with the flour and roll out with a rolling pin. If the dough is sticking, dust with more flour. Roll out dough between ⅛ and ¼ inch thick. (You should be able to peel the dough from the parchment with relative ease.) 
  
  
• Open the oven, gingerly pick up the dough, and place the dough on the hot pizza stone. (If your parchment isn’t full of excess flour, you can flip parchment paper onto the stone, then peel it off the dough.) Be careful – as the pizza stone is hot.
  
  *Another option is to take the pizza stone out, and place the dough onto the stone and then replace the stone into the oven. If you go with the second method, be sure to work quickly so the stone does not cool down too much.
  
• Cook the pizza dough for approximately 2 minutes or until the edges start to brown (may be sooner).  Slide the crust off of the pizza stone & onto a wooden cutting board. Decorate your pizza with desired toppings. Place the dough back onto the pizza stone, and continue cooking for another 3-5 minutes until the pizza is cooked to your preference.
  
  *Another option is to pull the pizza stone out of the oven and decorate your pizza with desired toppings straight on the pizza stone. Just be careful not to take too long (so the stone doesn’t cool off) and don’t spill the toppings onto the stone as they are difficult to get off.

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