Pizza crust - gluten free with american's test kitchen ap gf flour

By tinathorn

Ingredients

• 16 ounces (3 1/3 cups plus 1/4 cup) America’s Test Kitchen Gluten-Free Flour Blend (see other recipe)
• 2 1/2 ounces (1/2 cup plus 1 tablespoon) almond flour
• 1 1/2 tablespoons powdered psyllium husk
• 2 1/2 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon instant or rapid-rise yeast
• 2 1/2 cups warm water (100 degrees)
• 1/4 cup vegetable oil
• Vegetable oil spray

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

1. FOR THE CRUST: Using stand mixer fitted with paddle, mix flour blend, almond flour, psyllium, baking powder, salt, and yeast on low speed until combined. Slowly add warm water and oil in steady stream until incorporated. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. (Dough will resemble thick batter.)

2. Remove bowl from mixer, cover with plastic wrap, and let stand until inside of dough is bubbly (use spoon to peer inside dough), about 1 1/2 hours. (Dough will puff slightly but will not rise.)

3. Adjust oven racks to middle and lower positions. Line 2 rimmed baking sheets with parchment paper and spray liberally with oil spray. Transfer half of dough to center of 1 prepared sheet. Using oil-sprayed rubber spatula, spread dough into 8-inch circle. Spray top of dough with oil spray, cover with large sheet of plastic, and, using your hands, press out dough to 11 1/2-inch round, about 1/4 inch thick, leaving outer 1/4 inch slightly thicker than center; discard plastic. Repeat with remaining dough and second prepared sheet.

4. Place prepared sheets in oven and heat oven to 325 degrees. Bake dough until firm to touch, golden brown on underside, and just beginning to brown on top, 45 to 50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool.