I’ve tried so many pizza dough recipes over the last few years and this, by far, is my favorite one. It’s beginnings will look nothing like wheat pizza dough. In fact, you need to throw away all images of kneading by hand and tossing dough into the air because you will actually be pouring this dough into the pizza pan!
I’m finding a lot of gluten free cooking requires throwing out any previous cooking knowledge of what you think would or should make sense. That is entirely the case for gluten free pizza. In fact, if you can knead and shape your pizza dough, there’s a good chance your flour to wet ingredient ratio is off which will result in a dense crust. There are other additives like pectin or psylliym husk that can help keep your dough shaped, but it will throw off the end result. So if this recipes starts out not looking like what you would expect from pizza dough, just follow it through to the end!
This pizza dough requires a par bake, which is partially cooking the dough before putting any toppings on. After the par bake, you can either freeze and finish baking at a later time, or top with your desired toppings and return to the oven to finish baking.
My gluteny eaters love this pizza dough! They often comment on how much they prefer this pizza over any other they eat, which is good since I rarely eat pizza out anymore. First, most gluten free pizza is really more like a pizza on a cracker. Second, it really isn’t a safe option for Celiac’s, depending on how it’s prepared. I remember ordering pizza a few years back at a restaurant where they make it in front of you and the lady preparing my pizza asked if it was for an allergy. I told her yes and she changed her gloves. How sweet I thought! Then I watched them use the back of a ladle to spread pizza sauce on a gluteny pizza, stick the ladle back in the sauce bin, and proceed to use the same sauce and ladle to cover my pizza. It was certainly eye-opening to see the various ways food is cross-contaminated! Since then, I only eat pizza at restaurants I know prepare it in a way that is safe for my daughter and I to eat.
I hope to someday come up with a recipe that can be shaped into a calzone or stromboli, but until then, this pizza dough recipe will do just fine!
My favorite toppings include pepperoni, green bell pepper, black olives, onions and mozzarella cheese. Yum!
Gluten Free Pizza Dough
Ingredients
- 1 ½ cups gluten free flour blend
- 1 teaspoon guar or xanthan gum omit if in blend
- 1 Tbs white granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup warm water about 110 degrees F
- 1 ½ teaspoon active dry yeast
- 2 Tbs olive oil for dough
- 2 Tbs olive oil for pan
Instructions
- In a stand mixer, combine gluten free flour, guar gum, sugar, baking powder and salt.
- In a separate container (that can hold at least 2 cups to allow for growth) place water, yeast, and ½ cup of the flour mixture. Stir until most clumps are gone. Allow to sit for 30 minutes. You should notice it rise and bubble up.
- Place the yeast mixture in the stand mixer with the flour and add 2 Tbs olive oil. Stir for 2-3 minutes until well combined. Using a spatula, scrap the sides of the bowl and form a ball in the middle (if you have problems with the dough sticking to the spatula slightly get the spatula wet first). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to sit for 1 hour. It will get close to doubling in size, but don't worry if it doesn't.
- Preheat oven 425 degrees F. Spread 2 Tbs olive oil over the bottom of your pizza pan. I use an 11 ½ x 8 cookie sheet as I like my crust a little thicker. I've also used a round 14 inch pan which results in a slightly thinner crust. Using a spatula (get it wet if needed) evenly spread the pizza dough over the pan. Allow the dough to sit and rise for another 15-20 minutes in the pan.
- Par bake the dough for 10-12 minutes. Remove from oven and either place in the freezer for a later use, or cover with desired toppings. Bake for an additional 10-15 minutes after the toppings are on.
adapted from www.kingarthur.com
Karen
What is the gf flour mix in weight on the pizza dough?. I figured it out to be 255g based on your maple pecan scones but when I measured the gf blend into measuring cups 1 1/2c then put them on the scale it came out to be 195g. Wow what a difference. What should I go with? Pls adv ASAP as I want to make this today. Thks.
Just As Good Gluten Free
Hi Karen! First, I want to apologize for not putting the weight on the recipe! I usually do that. That IS a big difference. What kind of gf flour are you using? My first thought is that whatever gf flour blend you’re using may be heavier per cup (it depends on what’s in it). Why does gluten free have to be so tricky??!!! When I make my pizza dough, I use 225 grams of my gluten free flour blend (I use 150 grams per 1 cup, although I know others who consider 140g to be a cup. I just find it works well for me and seems to be more accurate per cup). My recommendation would be to use 1 1/2 cups of gf flour blend. Go ahead and use a measuring cup, scoop the flour and gently shake it so it just fills your measuring cup, being careful not to pack it in. If you go by weight I’m concerned the result may be too heavy considering what you told me. Let me know how it works!
Karen
Sorry typo on my part, should read 225g not 255g. I ended going by 225g hopefully it works. I’m from Canada so I think our cups and the American cups are different that is why I like to bake by weights. I am using your flour blend. Yeast didn’t rise too much and the yeast is good. Just took it out of the oven from the partake and it actually looks similar to yours. I can’t believe it! Have to go out so I plan on putting it in the freezer once it cools off and finish it once I return home. Plan on making 2 of them for between the holidays so this is the trial run. Thanks so much for all your help. Could I do a double batch or should I just do two singles?
Just As Good Gluten Free
I’m so glad it worked, Karen! I have doubled the batch before to make a really large pizza and it worked perfect. I love your idea of freezing the dough partially baked so you can use it through busy times. Let me know how it turns out when you have a chance to taste it. Happiest of holidays!
Karen
It tasted really good. I’m not even a pizza lover! My husband ate the rest of the pan. The only hiccup was it got stuck to the pan in places. I’m not sure if I didn’t put enough oil on the pan or didn’t let it cool off enough before freezing it. Do you think it would help to put parchment paper on the pan or would it just stick to that as well? Any suggestions are welcome. The pan I used last night is an old one so when I had to get my lifter under there it wasn’t a big deal. However all my other pans are good and don’t want to wreck those that way.
Just As Good Gluten Free
Yea for yummy gf pizza!!! I’m so glad it was delicious. If you had a difficult time getting the pizza out I would definitely put parchment paper underneath next time. I have an old pan too, and at first it would slide off fine, but I now put parchment paper under. It works perfectly! The oil is tricky because you need enough to get the crust crispy, but too much and you have greasy pizza! Go the parchment paper route and you should be good to go. Thanks Karen! I appreciate your comments and feedback – it helps me write better recipes!