Gluten Free Pizza Dough Recipe
Making pizza at home is fun and easy. This Gluten Free Pizza Dough Recipe is perfect for you. You don't need fancy ingredients or skills.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Whisk or fork
- Clean kitchen towel
- Rolling pin or hands
- Parchment paper
- Pizza pan or baking sheet
Ingredients
- 2 cups gluten-free flour blend
- 1 tablespoon sugar
- 1 packet instant yeast 2¼ teaspoons
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2 tablespoons olive oil
- ¾ cup warm water
- 1 teaspoon apple cider vinegar
Instructions
- Take your large mixing bowl first.
- Add the gluten-free flour to it.
- Put in the sugar and yeast.
- Add salt and xanthan gum too.
- Mix everything together with a whisk.
- Make sure there are no lumps.
- This step takes just two minutes.
- Pour the warm water into the bowl.
- The water should feel warm, not hot.
- Add olive oil and apple cider vinegar.
- Mix everything together with a fork.
- The dough will look sticky at first.
- That's completely normal for gluten-free dough.
- Keep mixing for one minute.
- Use your hands to knead gently.
- The dough will come together nicely.
- Knead for about three minutes only.
- Don't overwork the dough too much.
- It should feel soft and smooth.
- Shape it into a ball now.
- Cover the bowl with a clean towel.
- Put it in a warm place.
- Let it rise for 30 minutes.
- The dough will puff up slightly.
- Don't expect it to double in size.
- Gluten-free dough rises less than regular dough.
- Preheat your oven to 425°F (220°C).
- Place parchment paper on your work surface.
- Put the dough on the paper.
- Use your hands to flatten it.
- Make it about ¼ inch thick.
- Create a small edge around the sides.
- Add your favorite sauce and toppings now.
- Don't overload the pizza with too much.
- Bake for 15-20 minutes until golden.
- The edges should look crispy and brown.
- Let it cool for five minutes.
Notes
- Use warm water, not cold or hot.
- Cold water won't activate the yeast properly.
- Hot water will kill the yeast completely.
- Test the temperature with your finger first.
- Don't skip the xanthan gum ingredient.
- It helps the dough stick together.
- Without it, the crust will fall apart.
- Pre-bake the crust for 8 minutes alone.
- Then add your toppings and bake again.
- This makes the crust extra crispy.
- Store leftover dough in the refrigerator.
- It stays fresh for three days.
- You can also freeze it for later.
- Use parchment paper under the dough always.
- This prevents sticking and makes transfer easy.