Description
This Gluten Free Pizza Dough recipe yields a soft, pliable dough perfect for creating delicious homemade pizzas without any gluten. Utilizing instant yeast and gluten free all purpose flour with xanthan gum, the dough rises beautifully and can be easily rolled out for a perfect pizza crust. With simple ingredients and straightforward steps, this recipe is ideal for those who require a gluten free option but don’t want to sacrifice taste or texture.
Ingredients
Yeast Mixture
- 1 packet instant yeast
- 3/4 cup + 2 tablespoons water (warm, 110-115°F)
- 1 tablespoon white sugar
Dry Ingredients
- 2 1/2 cups gluten free all purpose baking flour (with xanthan gum)
- 1 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 5 tablespoons olive oil
- 1 egg, whisked
- 1 teaspoon vinegar (white or apple cider)
Instructions
- Microwave the water: Heat the water in the microwave for about 30 seconds until it reaches 110-115°F. The water should be warm but not hot to ensure proper yeast activation without killing it.
- Mix yeast and sugar: Stir the white sugar into the warm water, then add the instant yeast packet. Stir gently to combine and let the mixture sit for 5 minutes, allowing the yeast to activate and become foamy.
- Whisk dry ingredients: In a separate bowl, whisk together the gluten free all purpose flour, baking powder, and salt until evenly combined.
- Add wet ingredients to dry: Add the whisked egg, vinegar, olive oil, and yeast mixture to the dry ingredients. Stir everything together gently with a wooden spoon or rubber spatula until a sticky dough forms.
- Let the dough rise: Cover the dough bowl with plastic wrap, then place a towel over it. Let it rest in a warm location (such as inside the oven with the light on) for 1 hour to allow the dough to rise and become airy.
- Preheat oven and chill dough: After rising, preheat your oven to 425°F. Then transfer the dough to the refrigerator for 15 minutes to chill, which helps make rolling it out easier.
- Knead with additional flour: Place the chilled dough on a floured piece of parchment paper and knead in 1-2 tablespoons of additional gluten free flour until the dough forms a smooth ball and becomes less sticky, but be careful not to add too much flour.
Notes
- Use gluten free all purpose baking flour that already contains xanthan gum for best texture and elasticity.
- Be careful not to use hot water as it can kill the yeast and prevent rising.
- Letting the dough chill after rising makes it easier to handle and roll out.
- This dough is best used immediately after preparation but can be refrigerated for up to 24 hours before baking. Let it come to room temperature before rolling.
- To ensure a crispy crust, use parchment paper or a pizza stone during baking.
