I've been playing around with a gluten free crust for awhile and I think I've finally hit on something good.
Almond flour has been my flour substitute of choice and as others have noted here on the forums, it can get kind of dense in comparison to a regular wheat based flour. Instead of trying to fight that, I embraced it and just decided to make it as thin as I could. I borrowed techniques from a Thin and Crispy PH clone that Nick57 put together and it really turned out nicely.
Here is the formula used.
Almond Flour (100%): 203.7 g | 7.19 oz | 0.45 lbs
Water (45%): 91.67 g | 3.23 oz | 0.2 lbs
IDY (1%): 2.04 g | 0.07 oz | 0 lbs | 0.68 tsp | 0.23 tbsp
Salt (1.5%): 3.06 g | 0.11 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
Oil (12%): 24.44 g | 0.86 oz | 0.05 lbs | 5.43 tsp | 1.81 tbsp
Total (159.5%): 324.91 g | 11.46 oz | 0.72 lbs | TF = 0.057
1. Mix everything together except the oil. I found that a food processor works best.
2. Drizzle in the oil until incorporated.
3. Preheat oven to 500 with a stone in the bottom rack.
4. Wet your hands and spread the dough out on a piece of parchment paper with the palm of your hand. Re-wet if needed.
5. Using a peel, slide the paper and dough onto the stone to par bake for 3 minutes.
6. Remove from the oven and allow to cool for 10 minutes on a cooling rack.
7. Remove the parchment paper, sauce, cheese and top.
8. The bottom was done after the par bake so I just needed to bake the top. Slide the pizza back into the oven directly on to a rack in the very top position.
9. Bake until GBD.
10. Slide it back onto the cooling rack for a few minutes to preserve the crispy crust.
