Gluten Free Pizza Dough
by: claire cary
This is the BEST gluten free pizza dough recipe! It's so easy to make, perfectly chewy and requires no kneading. Plus, this crust can be frozen for easy dinners throughout the week!
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1
Ingredients
- 1 packet instant yeast
- ¾ cup + 2 tablespoons water
- 1 tablespoon white sugar
- 2 ½ cups gluten free all purpose baking flour* with xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons olive oil
- 1 egg
- 1 teaspoon vinegar white or apple cider
Instructions
- Microwave the water for about 30 seconds or until it reaches 110-115 degrees Fahrenheit. You don't want it too hot or it will kill the yeast, but it needs to be warm enough to activate the yeast.
- Mix in the sugar and one packet of yeast, stir together and let sit for 5 minutes.
- Meanwhile, whisk together the flour, baking powder and salt. Add in the whisked egg, vinegar, olive oil and water/yeast mixture.
- Mix together with a wooden spoon or rubber spatula until a dough forms. It will likely be a bit sticky at this point.
- Cover with plastic wrap then cover with a towel and let sit in a warm place for 1 hour to rise. I like to put it in the oven.
- After 1 hour, preheat the oven to 425 and let the dough sit in the fridge for 15 minutes. This will make it easier to roll out.
- Add the dough to a floured piece of parchment paper and knead in 1-2 more tablespoons of flour until it forms into a smooth ball. Avoid adding too much flour, just enough until a ball dough forms and the dough isn't as sticky.
- Use a floured rolling pin and roll into a roughly 12 inch circle. I like to keep the crust fairly thick, you will be able to get a larger pizza or two smaller pizza if you prefer it thinner, just depends on your preference.
- Generously brush the top of the crust with olive oil and bake for 12 minutes.
- Remove from the oven, add sauce and any desired toppings and bake an additional 8-12 minutes. Feel free to bake for longer if you like it crispier or shorter if you prefer it doughier.
- Remove from the oven and let cool for a few minutes, then slice and enjoy!
Notes
Bake times will vary slightly depending on how thick you make the crust. Thicker crust will require a long par-bake time to ensure the center isn't doughy. Start with the recommended 12 minutes and add more as needed. If you like thin crust, you won't need to bake for as long, unless you like it really crispy!
You can sub the sugar with 1 tablespoon of honey if you prefer.
I used Bob's Red Mill 1:1 Baking Flour, which I highly recommend here.
Serving: 1slice / Calories: 188kcal / Carbohydrates: 28g / Protein: 5g / Fat: 16g / Saturated Fat: 2g / Fiber: 5g / Sugar: 3g
