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Gluten Free Pizza Dough Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 pizza crust (approx. 10-12 inch diameter)
  • Category: Baking
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This Gluten Free Pizza Dough recipe offers a perfect base for homemade pizza without any gluten. Using a blend of gluten free all-purpose flour with xanthan gum, activated yeast, and a touch of olive oil, this dough is easy to prepare, rises to a light, fluffy texture, and can be topped with your favorite ingredients for a delicious, allergy-friendly pizza night.

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
  • 1 teaspoon vinegar (white or apple cider)

Instructions

  1. Microwave water: Heat the water in the microwave for about 30 seconds until it reaches 110-115 degrees Fahrenheit; this warm temperature activates the yeast without killing it.
  2. Mix yeast and sugar: Stir the sugar and one packet of instant yeast into the warm water, then let the mixture sit for 5 minutes to allow the yeast to proof and become frothy.
  3. Whisk dry ingredients: In a separate bowl, whisk together the gluten free flour, baking powder, and salt to evenly combine the dry components.
  4. Add wet ingredients: Add the whisked egg, vinegar, olive oil, and the proofed yeast-water mixture to the dry ingredients.
  5. Mix with spoon: Use a wooden spoon or rubber spatula to mix everything until a dough forms; expect the dough to be slightly sticky.
  6. Rise: Cover the dough with plastic wrap and place a towel over it, then set it in a warm place to allow it to rise for about 1 hour or until doubled in size.

Notes

  • Ensure the water temperature is between 110-115°F; hotter water will kill the yeast.
  • The dough will be sticky; avoid adding extra flour during mixing to maintain moisture.
  • Using gluten free flour with xanthan gum is essential for structure and elasticity.
  • After rising, the dough can be shaped into a pizza crust and baked as desired.
  • For best results, preheat your oven to 425°F and bake the shaped dough for about 12-15 minutes before adding toppings.

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