Gluten Free Pizza Crust Recipe (No Yeast, 5 Ingredients)

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1. 1Step 1: Preheat the oven to 425 F.
2. 2Step 2: Whisk the flour, baking powder, xanthan gum, and salt together in a mixing bowl until combined. Measure out a cup (250ml) of warm water.
3. 3Step 3: Slowly pour 3/4 cup water into the dry mix, stirring as you pour. Depending on the type of flour used, you may need closer to 1 cup water to create a soft sticky dough. If the dough is too dry, add a bit more water, 1-2 Tablespoons at a time.
4. 4Step 4: Place the dough out onto a floured surface and form into a smooth ball.
5. 5Step 5: If the dough is too warm or still sticky to knead and shape into a ball, place it in the fridge for 20 minutes to chill. NOTE: Gluten-free flour has no gluten protein, so you won't need to knead it much.
6. 6Step 6: Using a well floured rolling pin, flatten the dough then shape into a 10-inch circle about 1/2-inch thick. Gently transfer the dough onto a greased cast iron or pizza pan. Using your fingers, pinch the edges up to create a thicker outer edge for the crust. Drizzle a 1/2 tablespoon olive oil on top. Parbake for 8-10 minutes or until the edges are golden. For a softer crust, parbake your pizza dough for about 6-7 minutes—just enough to set the dough without browning it.
7. 7Step 7: After 8 minutes, remove the crust from the oven and add the toppings of choice. Increase the temperature to 450F and bake with the toppings for 8 to 10 minutes or until the cheese is melted and the crust is golden brown.
8. 8Step 8: If preferred, keep the parbaked pizza crust for later use. Wrap in plastic wrap and store in the fridge for up to 7 days.