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Marlene Andersson

Gluten-Free Pizza Dough Crust

My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
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Ingredients Method Notes

Ingredients
  

  • ¾ cup / 177 gr warm water between 110°F to 120°F / 43°C to 48.9°C
  • 1 tablespoon sugar
  • 1 packet yeast ¼ oz / 7 gr
  • 2 cups 285g. gluten-free flour blend
  • 1 teaspoon xanthan gum / if your flour blend does not already contain it
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoons olive oil
  • 1 teaspoon cider vinegar

Method
 

  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F / 232°C.
  2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  4. Mix on low speed for 1 minute.
  5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
  6. Bake for 8-10 minutes.
  7. Add toppings and bake for an additional 8-10 minutes.
  8. Enjoy hot.

Notes

  1. Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
  2. Yeast:This recipe works with active yeast and instant yeast.
  3. Oil: If you don't have olive oil you can use your oil of choice.
  4. Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
  5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, ¾ cup brown rice flour, ¼ cup tapioca starch.
  6. Rising: You don't have to let the dough rise, it will rise in the oven, but you can let it rise for up to 30 minutes for a fluffier pizza crust.