Gluten-Free Pizza Dough
Not only is this pizza dough gluten free, it's also simple to make (calling for only easy-to-find ingredients), flavorful, and sturdy enough to handle any toppings you like.
Makes: 2 balls (enough for two 12- to 14-inch pizzas)
Cost: $10
Equipment
- Large bowl with lid
- Large mixing bowl
- Sturdy wooden spoon or dough whisk
- parchment paper
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
Ingredients
- 4 cups (600 grams) 1-to-1 gluten-free baking flour Make sure the flour contains xanthan gum; I had the best results with Bob's Red Mill brand
- 1 (¼-ounce) packet instant dry yeast
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons fine sea salt
- 1 teaspoon dried Italian herb blend optional
- 2 cups (473 grams) warm (110°F) water
- 3 tablespoons extra-virgin olive oil plus more for greasing the bowl
- 1 tablespoon honey or maple syrup
Instructions
To make the dough
- In a large bowl, mix together the flour, yeast, baking powder, baking soda, salt, and dried herb blend (if using).
- Pour in the warm water, olive oil, and honey, and mix with a wooden spoon or dough whisk until a uniform dough forms, about 5 minutes (the texture will remind you of cookie dough). If your dough seems too sticky or loose, add more flour, a little at a time, until you can form it into a soft ball.
- Grease a clean bowl with olive oil. Pat the dough into a ball, place it in the greased bowl, and turn the dough to coat it in the oil. Cover the bowl with a lid or plastic wrap, and let the dough rise in a warm place for 1 to 2 hours, until it puffs up considerably (it won’t quite double in volume).
- Transfer the dough to a lightly floured work surface. Divide the dough into 2 equal-size pieces, and shape each piece into a ball. Cover the balls with an inverted mixing bowl and let them rest for 15 to 30 minutes, until they expand a bit. If you’re only making one pizza, place the other ball of dough in an airtight container; freeze it for up to 3 months or refrigerate it for up to 3 days.
To top and bake the pizza
- Preheat the oven to 450°F with a rack in the bottom-third position. If using a baking stone or steel, place it on the rack in the bottom third of the oven before you set the temperature.
- Place one ball of dough on a piece of parchment paper that’s a few inches larger than the pizza dimensions you’re going for. Press or roll out the dough to a 12- to 14-inch circle, making sure it’s as evenly thick as possible. If you like, form a mounded crust around the edges.
- Use the parchment to slide the dough onto a pizza peel (if using a baking stone or steel) or baking sheet. Transfer to the oven and parbake the dough for 5 to 7 minutes, until it looks dry and begins to turn golden around the edges.
- Remove the crust from the oven. Add your desired toppings, brush the exposed dough with olive oil, then return the crust to the oven and bake for 10 to 15 more minutes, until the crust is golden brown and the toppings are charred in spots.
- Remove the pizza from the oven. Slice and serve.
Notes
Recipe adapted from this one on skinnyms.com.