Description
This gluten-free pizza dough is easy to make and perfect for your favorite toppings.
Ingredients
Scale
- 2½ cups gluten-free all-purpose flour with xanthan gum
- 1 tbsp baking powder
- 1 tsp salt
- 2¼ tsp rapid yeast/instant yeast
- 1 cup warm water (110°-115° (43-46°C))
- 1 tbsp granulated sugar
- ½ cup olive oil
- 1 tsp apple cider vinegar
- 2 tbsp gluten-free all-purpose flour, for dusting
Instructions
- Preheat your oven to the proofing setting. If your oven does not have a proofing setting, heat the oven to 200°F (93°C). Once it gets to 100°F (38°C), turn off the oven.
- Combine the gluten-free all-purpose flour, instant yeast, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Warm the water in the microwave for 30-45 seconds to 110°-115°F (43-46°C). Use a thermometer to check the temperature of the water.
- Add the sugar to the warm water and stir until it is dissolved.
- Pour the warm sugar water into the gluten-free flour mixture and mix with your mixer on low.
- Add the olive oil and apple cider vinegar to the gluten-free dough mixture and mix on low speed for 1-2 minutes, or until the dough starts to form. The gluten-free pizza dough will be very sticky.
- Place the dough in a greased ovenproof bowl and cover with plastic wrap. Cover the dough with a kitchen towel and place in your warm oven for 30 minutes to rise.
- Remove the dough from the oven and preheat the oven to 425°F (218°C).
- Pour 1 tablespoon of gluten-free all-purpose flour onto a large sheet of parchment paper. Spread the gluten-free flour into a circle the size of the pizza crust (15″).
- Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough. Gently pat the dough ball in an outward motion to shape it into a circle.
- Place the parchment paper with the dough on a pizza pan or baking sheet. Bake for 15 minutes.
- Remove the crust from the oven and top with your favorite gluten-free pizza sauce, cheese, and toppings.
- Bake the crust for an additional 10-15 minutes, until the cheese is melted and the crust is golden brown.
- Store leftovers in an air-tight container and refrigerate. Reheat leftovers in the oven or microwave.
Notes
- Ensure that the water is warm but not hot, as water that is too hot can kill the yeast.
- This dough is best used fresh but can be refrigerated for a few days.
- Experiment with different gluten-free flours if you desire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg