Take one batch gluten free cracker recipe, to one batch-any old topping you love-and you have the most exceptional cracker-crust pizza.
Its crispy, crunchy, and delightful. Its also light, because there is a small ratio of crust to topping, you don't feel carb loaded. This will please everyone! I promise.
We topped ours with paper thin strips of zuccini, artichoke hearts, olives, herbs, white cheese and parmesean. Use what you love!
The base is my Old World Cracker recipe. Morph it into this pizza crust.
Cracker (this recipe will make two, large 14-inch pizzas. Half it for one pizza.
- 2 cups GF flour (Tom Sawyer)
- 1 tbs sugar
- ½ tsp salt
- ½ tsp pepper
- 2 tbs butter, chilled and cubed small
- 2/3 cup plus 2 tbs buttermilk (or milk)
- 2 tbs fresh herbs (optional)
Turn on lowest setting and add butter. Let it cut in the butter until it is a course meal consistency.
Drizzle in the milk. Scrape the sides to ensure all dry parts are captured. Add liquid until the dough comes together. Make sure to get all the dry at the bottom of the bowl. Add more liquid 1 tsp at a time if it is not coming together.
Or using a pasta roller (my preferred method), roll sheets at #4.
Lay the cracker strips together, with edges just overlapping to form a large crust.
Sprinkle top with salt and lightly press into cracker. Bake in a preheated 425F oven 8 minutes, checking at 4 minutes. It browns FAST! When edges are lightly browned, remove from oven (leave oven on). Place toppings on pizza and return to oven to melt cheese and warm toppings.