Gluten Free Pizza Hertzberg Francois Crusty Boule
Experience a new way to enjoy your favorite pizza with this Gluten-Free Pizza Hertzberg Francois Crusty Boule recipe, a delightful twist on traditional crusts. Crafted with a perfect blend of gluten-free all-purpose flour, tapioca starch, and psyllium husk powder, this boule-style crust delivers a golden, crunchy exterior with a soft, airy center. The dough comes together effortlessly with warm water, olive oil, and a touch of honey or maple syrup for subtle sweetness, and its rise gives the crust a rustic look and incredible texture. Whether baked on a pizza stone or a baking sheet, this crusty boule serves as a versatile canvas for all your favorite toppings and dietary needs, making it ideal for gluten-free diets. Ready in just under an hour, this recipe is perfect for casual dinners or gourmet pizza nights. Curious? Dive in and savor a gluten-free pizza crust that redefines homemade excellence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour blend
- 0.5 cups Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Instant yeast
- 1 teaspoon Kosher salt
- 2 cups Warm water (95-110°F)
- 1 tablespoon Honey or maple syrup
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, instant yeast, and kosher salt. Whisk together until well combined.
In a separate bowl, mix the warm water, honey (or maple syrup), and olive oil. Stir until the honey is dissolved.
Pour the wet ingredients into the dry ingredients. Using a sturdy spatula or your hands, mix until a sticky dough forms. It should hold together but still be slightly soft and tacky.
Cover the bowl loosely with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 1.5 to 2 hours to allow it to rise slightly.
After rising, preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven to heat as well. If not, lightly oil or line a baking sheet with parchment paper.
Dust your hands and a clean work surface lightly with gluten-free flour. Turn the dough out and gently shape it into a boule (a round, slightly flattened ball about 10 inches in diameter).
If using a pizza stone, transfer the boule to a piece of parchment paper for easy sliding. Otherwise, place it directly on the prepared baking sheet.
With a sharp knife, slash an ‘X’ or decorative cuts into the top of the dough to allow steam to escape and to create a rustic look.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and firm to the touch. The dough should sound hollow when tapped underneath.
Allow the boule to cool slightly before slicing. Add your desired pizza toppings, return to the oven, and bake until the toppings are cooked and bubbly, usually 5-8 additional minutes.
Slice, serve, and enjoy your homemade gluten-free pizza on a crusty boule base!
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 519.8 g | 189% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 21.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
