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Gluten-Free Pizza Dough Recipe

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4 from 20 reviews

This Gluten Free Pizza Dough recipe yields a soft, chewy, and flavorful crust that is perfect for all your favorite pizza toppings. Made with a blend of gluten free all-purpose flour and xanthan gum, plus activated yeast for a great rise, this dough is easy to prepare and ideal for those avoiding gluten. It involves a warm water yeast activation, mixing, rising, chilling for easy rolling, and baking to a golden crust ready for sauce and toppings.

Ingredients

Yeast Mixture

  • 1 packet instant yeast
  • 3/4 cup + 2 tablespoons water
  • 1 tablespoon white sugar

Dry Ingredients

  • 2 1/2 cups gluten free all purpose 1:1 baking flour (with xanthan gum)
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Wet Ingredients

  • 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 110-115°F. This temperature activates the yeast without killing it.
  2. Mix yeast and sugar: Stir the sugar and packet of yeast into the warm water and let the mixture sit for 5 minutes to allow the yeast to activate and become frothy.
  3. Whisk dry ingredients: In a separate bowl, whisk together the gluten free flour, baking powder, and salt to ensure even distribution.
  4. Combine wet and dry ingredients: Add the whisked egg, vinegar, olive oil, and the activated yeast mixture to the dry ingredients.
  5. Mix dough: Use a wooden spoon or rubber spatula to mix until a sticky dough forms.
  6. Let dough rise: Cover the bowl with plastic wrap and a towel. Place in a warm environment, such as inside an oven, and let the dough rise for 1 hour.
  7. Preheat oven and chill dough: After rising, preheat your oven to 425°F. Place the dough in the refrigerator for 15 minutes to make it easier to roll out.
  8. Knead dough with flour: Transfer the dough to a floured piece of parchment paper and knead in 1-2 tablespoons of additional flour until a smooth ball forms, adjusting flour to avoid excessive stickiness.
  9. Roll out dough: Using a floured rolling pin, roll the dough into a roughly 12-inch circle, adjusting thickness to your liking.
  10. Bake crust: Generously brush the surface of the rolled dough with olive oil and bake for 12 minutes to set the crust.
  11. Add sauce and toppings: Remove the partially baked crust from the oven, add your sauce and desired toppings.
  12. Bake again: Return the pizza to the oven and bake for an additional 8-12 minutes or until toppings are cooked and crust is as crisp as you like.
  13. Cool and serve: Let the pizza cool for a few minutes after baking, then slice and enjoy!

Notes

  • Ensure the water temperature is between 110-115°F to properly activate the yeast without killing it.
  • Using gluten free 1:1 all-purpose flour with xanthan gum helps achieve the best texture.
  • Adding vinegar enhances the dough’s tenderness and rise.
  • Chilling the dough after rising makes it much easier to roll out.
  • Adjust baking time based on how crispy or doughy you prefer your crust.
  • Use parchment paper for easy transfer and clean-up.

Find it online: https://recipethrive.com/gluten-free-pizza-dough-recipe-2/