Gluten Free Pizza Dough

Gluten Free Pizza

This is the recipe I used to create the pizza crusts in the experiment I did to find the best gluten free flour to use for pizza dough. Check out the list (linked below) to find the best flour to use and any changes to the recipe that were needed for the flour you use.
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Course: bread, Main Course
Cuisine: American, Italian
Keyword: dough, pizza
Prep Time: 20 minutes
Rising: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 1 12 inch crust

Equipment

  • Stand Mixer

Ingredients

  • cup warm water between 90° and 105° F
  • ½ tbsp sugar
  • 1 ¼ tsp gluten free yeast
  • 1 ¾ cup gluten free flour
  • 1 tbsp olive oil

Instructions

  • In a bowl combine water and sugar. Sprinkle yeast on top and allow to sit for at least 5 minutes.
    ⅔ cup warm water, ½ tbsp sugar, 1 ¼ tsp gluten free yeast
  • In a stand mixer, add gluten free flour, olive oil, and contents of the bowl in step 1.
    ⅔ cup warm water, ½ tbsp sugar, 1 ¾ cup gluten free flour, 1 tbsp olive oil, 1 ¼ tsp gluten free yeast
  • Mix on low for 1 minute. Add more water 1 tbsp at a time if the mixture is dry and crumbly.
  • Allow stand mixer to knead on medium to medium high for 2-5 minutes or until it forms a dough ball and is well mixed.
  • Set aside in a warm place (75°-105° F) for 1 ½ hours.
  • The dough is ready at this point. You may store it in the fridge to use later, press it into an oiled pizza pan to par-bake, or use it in any recipe that calls for pizza dough.
  • If making pizza, press into an oiled pizza pan and bake for 5 minutes at 350° F. Then top with desired toppings and bake 10-15 minutes or until dough is cooked and cheese is melted.

Notes

Please look at the experiments I did with this recipe to find the flour you are using. I have included alterations to the recipe specific to each flour. 
If you wish to use a pizza stone instead of a pan, you can roll out the dough on a floured surface and freeze it before topping it and placing it on the stone. It doesn’t need to be frozen solid, but freezing it will allow it to stay together easier when transferred between surfaces.

Fawn

My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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