Gluten Free Pizza doesn’t have to be expensive or complicated – my family has been making this super easy crust for years. In less than the time it takes you to drive to the grocery store or restaurant, you can have a pizza, hot and fresh, and on your plate! The secret to ‘real’ pizzeria flavor and super quick cooking is to use your broiler rather than the oven to cook. Once we started using this method we never looked back, and neither will you!

For each 12-16 inch (1lb) crust:
2 c Better Batter Gluten Free Flour
1 tsp yeast (totally optional, but adds lift and taste)
1/2 tsp sugar (you can add up to 2 Tbsp, depending on taste)
1/2 tsp salt (you can add up to 1 tbsp depending on taste)
2 Tbsp extra virgin olive oil
3/4 c water
sauce toppings etc
Preheat Broiler, leaving pan in to heat.
Mix together the flour, sugar, salt, and, if desired, the optional yeast. Stir in the oil and water, mixing well, until the mixture resembles play dough. Roll out as thin as you like – I like mine about 1/8 inch thick – on a floured surface.
To prepare: Fold the round into quarters, to make lifting it easier (the crust will not stretch). Transfer the dough to the hot broiler pan, and unfold, so it lays flat on the pan. Return the pan to the oven and broil 1-3 minutes on High broil – until the crust browns and slightly bubbles. Flip and broil again 1-2 minutes or until the crust browns.
Remove the pan/crust from broiler. Top with sauce, cheese, and any desired toppings and return to the broiler. Broil for 1-3 minutes or until the cheese melts and bubbles/begins to turn brown.
Cut into wedges and serve immediately.