Press-in-Pan Thin Crust Pizza Dough


1 1/2 cups Premium Gold® Gluten Free Flour
2 Tbsp. buttermilk powder or nonfat dry milk powder
1 Tbsp. sugar or honey or sweetener of choice
1 tsp. baking powder
¾ tsp. fine sea salt
2 tsp. active dry yeast or instant yeast
1 – 1 1/8 cup warm water
2 Tbsp. olive oil (for dough
2 Tbsp. olive oil (for pan)

Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix with a wire whisk until well blended. In a small bowl, place warm water, olive oil, yeast and just under ½ cup of dry mixture. Stir until combined; set aside for 30 minutes or until mixture is bubbly and smells yeasty. Add mixture to the dry ingredients and beat on medium-high for 4-5 minutes. The mixture will be thick and sticky. Note: you must use a hand mixer or stand mixer for this dough. Hand mixing will not blend thoroughly.

Cover the bowl and let rest for 30 minutes or more.

Preheat oven to 425 degrees F.

Drizzle 2 Tbsp. olive oil onto the center of the baking sheet or 12″ round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

Using your wet fingers or oiled baggie over your hands, start at the center of the dough and work outwards, pressing it into a 12″ to 14″ circle.

Let the dough rest, uncovered, for 15-20 minutes.

Bake the crust for 8-10 minutes, just until set–the surface with look translucent and not shiny.

Remove from the oven and add pizza toppings to your liking. Return to the oven for 10-15 minutes to finish baking, depending on the toppings. Remove from the oven, serve warm and enjoy!

Makes one 12″-14″ pizza crust.

Have fun and enjoy from Debbie Kay’s Kitchen.