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Gluten-Free Pizza Dough Recipe

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4.2 from 6 reviews

This Gluten Free Pizza Dough recipe yields a soft, pliable crust perfect for creating delicious homemade pizzas without gluten. Made with gluten free all purpose flour and xanthan gum, it produces a tender, chewy base that holds up well under your favorite toppings. The dough is easy to prepare with simple ingredients like yeast, olive oil, egg, and vinegar, and requires rising and baking steps to develop its full flavor and texture. Ideal for gluten sensitive or gluten intolerant individuals seeking a tasty pizza alternative.

Ingredients

Dry Ingredients

  • 1 packet instant yeast
  • 2 1/2 cups gluten free all purpose baking flour (with xanthan gum)
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Wet Ingredients

  • 3/4 cup + 2 tablespoons water (warm, 110-115°F)
  • 5 tablespoons olive oil
  • 1 egg
  • 1 teaspoon vinegar (white or apple cider)

Instructions

  1. Microwave Water: Microwave the water for about 30 seconds or until it reaches between 110-115 degrees Fahrenheit. This warm temperature is crucial to activate the yeast without killing it.
  2. Mix Yeast and Sugar: In a small bowl, combine the warm water, white sugar, and instant yeast packet. Stir well and let sit for 5 minutes to bloom the yeast and create a foamy mixture.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the gluten free flour, baking powder, and salt to ensure even distribution.
  4. Add Wet Ingredients: Whisk the egg separately, then add the egg, vinegar, olive oil, and the water/yeast mixture to the dry ingredients.
  5. Mix Dough: Use a wooden spoon or rubber spatula to combine all the ingredients until a dough forms. It will be slightly sticky, which is expected for this gluten free dough.
  6. Let Dough Rise: Cover the dough bowl with plastic wrap and then with a towel. Place it in a warm spot, such as inside the oven turned off, and allow it to rise for 1 hour until it has visibly expanded.
  7. Preheat Oven and Chill Dough: After rising, preheat your oven to 425°F. Place the dough in the refrigerator for 15 minutes to firm up slightly, which will make rolling easier.
  8. Knead in Additional Flour: Transfer the dough to a floured parchment paper surface and knead in 1-2 tablespoons of additional flour just until the dough forms a smooth ball and is less sticky. Be careful not to add too much flour.
  9. Roll Out Dough: Use a floured rolling pin to roll the dough into a roughly 12-inch circle. You can adjust thickness based on preference for thicker or thinner crust.
  10. Bake Dough Base: Generously brush the top of the crust with olive oil and bake in the preheated oven for 12 minutes to set the crust.
  11. Add Toppings and Bake: Remove the crust from the oven, add your preferred pizza sauce and toppings, then bake for an additional 8-12 minutes. Adjust baking time to achieve your desired level of crispness.
  12. Cool and Serve: Remove the pizza from the oven, allow it to cool for a few minutes to set, then slice and serve.

Notes

  • Ensure the water temperature is between 110-115°F to properly activate yeast without killing it.
  • Use gluten free all purpose flour with xanthan gum to help mimic gluten's texture.
  • Allowing the dough to rest in the fridge before rolling improves handling.
  • The crust thickness can be adjusted according to personal preference.
  • Olive oil brush before the first bake helps create a flavorful crust.
  • Baking times may vary depending on oven and topping quantity; monitor closely for best results.

Find it online: https://dishcooks.com/gluten-free-pizza-dough-recipe/