This traditional gluten free pizza recipe has solely 6 substances, is simple to make and form like “actual” dough, solely wants one rise, and no kneading.
I developed this recipe for my first cookbook in 2011, and I have been perfecting it ever since. It is a common Friday night time meal at my home, and plenty of of yours, each week!
my take
Nicole’s Recipe Notes
- Genuine style & texture: A lightweight and crispy outdoors and chewy within the center, this crust is stuffed with yeasty taste—particularly for those who let it rise slowly within the fridge.
- Fast & straightforward: Dump the 6 substances on this recipe (together with water!) in your mixer bowl and beat effectively. That is all it takes to make the dough.
- Versatile: You may make a “common” sauce and cheese pizza, or load up this crust with pepperoni, sausage, mushrooms, peppers and three sorts of cheese. It is sturdy sufficient to carry all of it!
- Make forward: Make the dough forward of time and retailer it within the fridge for at the very least 3 days, then form and bake. Or parbake a formed crust and freeze it till you want a fast dinner!
Recipe substances
- Gluten free flour: Any top quality, well-balanced all objective gluten free flour mix ought to work right here, together with xanthan gum. No sourcing unfamiliar particular person flours for this straightforward recipe.
- Instantaneous yeast: Additionally referred to as rapid-rise or breadmaker yeast, you add it proper to the dry substances. No have to “proof” it first in water.
- Sugar: Only a contact helps feed the yeast with out sweetening the dough.
- Salt: Enhances the flavour of the pizza, and with out it, bread tastes bland. Additionally controls yeast manufacturing.
- Olive oil: Provides taste, richness and tenderness to the dough.
- Water: Hydrates the flour and different dry substances, and brings the dough collectively. Utilizing heat water makes the yeast extra energetic.
Tips on how to make gluten free pizza dough
Within the bowl of a stand mixer, whisk the gluten free flour mix with xanthan gum, sugar, and salt. Whisk within the yeast. Add heat water and olive oil, and blend with the paddle attachment till the dough begins to stay to the edges of the bowl and appears a bit whipped, about 5 minutes.
Switch the dough to a sealed container that has a tight-fitting lid (or a bowl that you just cowl tightly with plastic wrap), and let it rise for about an hour or till it is about 50% greater than when it began (it will not double), or let it rise within the fridge for as much as 3 days.
If the dough rose at room temperature, fridge it for at the very least quarter-hour first. Divide it in half, sprinkle it with further flour, and press it with floured fingers from the middle towards the perimeters right into a spherical about 10-inches in diameter.
Switch the dough to a bit of parchment paper on a pizza wheel, and roll it easy from the middle to the perimeters. Brush the highest and edges of the dough with olive oil and bake for about 5 minutes at 400°F on a pizza stone or overturned baking sheet.
Prime the burned, parbaked dough with tomato sauce and shredded cheese, and bake about 7 minutes extra or till the cheese is melted and effervescent and the crust is mild brown. Let set briefly, slice and luxuriate in!
My Professional Tip
Knowledgeable suggestions
Beat the dough effectively
The directions within the recipe card confer with beating the dough in your mixer till it begins to look “whipped” in look. The dough will at first come collectively across the paddle attachment. Preserve mixing on a excessive sufficient velocity, and it’ll start to stay to the edges of the bowl and look extra aerated. Here is a brief video to point out you precisely what it appears to be like like.
Relaxation the dough within the fridge
After you’ve got made your uncooked pizza dough, let it relaxation within the fridge. That permits the flours to soak up the moisture of the water, leaving the dough nonetheless hydrated, however making it a lot much less sticky. Chilly dough is quite a bit simpler to work with than heat dough, so it is best to work with it proper out of the fridge.
Working with sticky dough
In case your dough remains to be a bit sticky as a result of you possibly can’t afford the time to let it relaxation extra, or it is not chilly sufficient, sprinkle it with extra gluten free flour, and deal with it with a light-weight contact. You too can oil your palms.
For chewier dough
Strive changing 1/4 cup (36 grams) of the all objective gluten free flour mix with Expandex modified tapioca starch or common tapioca starch/flour. Add 1 1/2 fluid ounces extra water for those who use Expandex (however not for those who use common tapioca starch).
Parbake the crust
Strive partially baking (“parbaking”) the risen, chilled and formed crust at 400°F for 7 minutes. Let it cool, wrap tightly, and use it later within the day and even the subsequent day.
Ingredient substitutions
Dairy free
The pizza recipe itself is already dairy-free. For a dairy-free cheese to make use of as a topping, I like Daiya, Miyoko’s Creamery, and Violife manufacturers for nondairy mozzarella-style cheese shreds.
Olive oil
Olive oil provides numerous taste to the dough recipe, and when brushed on the formed dough, helps it brown int he oven. You’ll be able to exchange it together with your favourite oil, however it should change the flavour.
Yeast
You’ll be able to’t make this recipe with out yeast, If you cannot have yeast, strive our gluten free yeast free pizza dough recipe as a substitute.
Should you favor, you possibly can exchange on the spot yeast with energetic dry yeast, although. As an alternative of 9 grams of on the spot yeast, you may want 25% extra, for a complete of about 11 grams, or 3 2/3 teaspoons energetic dry yeast. Dissolve the energetic dry yeast first in 1/4 cup of the nice and cozy water that the recipe requires, then add it to the blending bowl while you add the remainder of the water.
Xanthan gum
In case your all objective gluten free flour mix would not have already got xanthan gum, like Nicole’s Finest multipurpose gluten free flour, and also you’d favor to keep away from xanthan gum, strive utilizing an equal quantity of konjac powder. You should purchase it on Amazon.com.
Should you’re utilizing Bob’s Pink Mill 1-to-1 gluten free flour, that you must add at the very least one other 1 teaspoon of xanthan gum (or konjac powder), because it would not have sufficient xanthan gum to carry yeast bread collectively.
To interchange xanthan gum with psyllium husk, strive 20 grams of psyllium husk powder. First, dissolve it within the water the recipe requires and permit it to gel, then add it after including the olive oil.
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Pizza stone really useful (or use an overturned rimmed baking sheet)
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Pastry brush for brushing uncooked dough with olive oil (or use your fingers)
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Plastic bucket for proofing (or use a bowl with plastic wrap)
Stop your display screen from going darkish
Make the pizza dough.
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Within the bowl of your stand mixer fitted with the paddle attachment or your meals processor fitted with the plastic blade, place the flour, xanthan gum, (optionally available Expandex), yeast, and sugar, and whisk to mix with a separate, handheld whisk. Add the salt, and whisk once more to mix effectively.
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Add the water and olive oil, and blend on medium velocity in your stand mixer or pulse in your meals processor till the dough begins to return collectively.
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Flip the mixer to excessive velocity or your meals processor on and course of till the dough is not a ball however has begun to seem whipped (about 3 minutes). That is designed so as to add air to the dough, which can make it simpler to deal with after chilling, and rise higher within the oven.
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Switch the dough to an oiled container with a tight-fitting lid or a greased bowl, spray frivolously with cooking oil spray, and canopy tightly.
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Place in a heat, draft-free space to rise till it’s about 150% of its unique quantity (about an hour), or refrigerate the dough for as much as 3 days.
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If you’re able to make the pizza, place a pizza stone or overturned rimmed baking sheet within the oven and preheat it to 400°F.
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Should you’ve refrigerated the dough, work with it straight from the fridge. Should you haven’t, place the tightly sealed dough within the fridge to sit back for at the very least quarter-hour earlier than working with it, because it’s best to work with when it’s chilled.
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To make pizza, place the dough on a frivolously floured floor and sprinkle the highest frivolously with a bit extra flour. Knead the dough gently till it’s smoother and never sticky, then divide it into two equal parts. Cowl the unused portion, so it doesn’t dry out.
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With floured fingers, roll the primary piece of dough right into a ball after which press it right into a disk. Start urgent the dough from the middle towards the perimeters with floured fingers to create a disk with a raised edge.
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Proceed urgent the dough with floured fingers towards the sting till you will have a couple of 10-inch spherical. Transfer the dough ceaselessly, sprinkling with extra flour as crucial to forestall sticking.
Bake the pizza
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Place a big piece of unbleached parchment paper onto the pizza peel or chopping board that you just plan to make use of to switch the pizza dough to the oven. Carry the dough gently onto the paper on high of the pizza peel.
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Whereas the dough is on the paper use a small rolling pin or pizza curler to easy out the dough the place there are uneven marks out of your fingers. The dough will find yourself about 11- to 12-inches in diameter.
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Use a pastry brush or your fingers to color the highest of the dough with olive oil, ensuring to coat the perimeters generously.
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Switch the dough to the pizza peel or baking sheet within the preheated oven. Bake the dough plain for five to 7 minutes, or till the crust has begun to crisp on the underside.
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Take away the crust from the oven utilizing a pizza peel or giant spatula. At this level, the parbaked crust will be cooled fully, wrapped tightly and frozen for at the very least one month. Merely defrost at room temperature, after which proceed with the recipe as written.
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To proceed getting ready the dough, add your favourite toppings to the parbaked crust, and return the pizza to the new oven till any cheese is melted and the perimeters have browned and puffed (one other 5 to 7 minutes).
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Take away the pizza from the oven utilizing a pizza peel or giant spatula, and permit it to set for five minutes earlier than slicing and serving.
As an alternative of three cups (420 g) all objective gluten free flour, use 2 3/4 cups (385 g) all objective gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch and enhance the water by 1 1/2 ounces to 10 1/2 ounces (1 1/4 cups + 1 tablespoon) water.
Xanthan gum.
To interchange xanthan gum with psyllium husk, strive 20 grams of psyllium husk powder. First, dissolve it the water and permit it to gel, then add the combination after including the olive oil.
Dietary data.
Vitamin data is an estimate, per pizza, with none toppings.
Serving: 1pizza | Energy: 305kcal | Carbohydrates: 171g | Protein: 8g | Fats: 32g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 23g | Sodium: 1930mg | Potassium: 27mg | Fiber: 10g | Sugar: 3g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
The uncooked dough will preserve in a sealed container within the fridge for at the very least 3 days. It is best to work with the dough chilly, so you may form it proper out of the fridge.
I do not advocate freezing uncooked yeast dough, since it may well kill the yeast. Simply parbake the formed crust, let it cool, wrap it tightly, and retailer it within the freezer for as much as 3 months. Defrost at room temperature, high, and end baking in keeping with the recipe directions.
Leftover slices of pizza will be wrapped tightly in freezer-safe wrap and refrigerated for as much as 3 days. Simply unwrap, sprinkle with water, and place within the toaster oven for about 5 minutes at 300°F or till absolutely refreshed.
FAQs
I’ve solely been capable of make a easy dough utilizing a stand mixer with the paddle attachment or a meals processor. That is the way you combine the substances absolutely and get a easy, aerated dough. Some readers have reported with the ability to make it actually vigorously by hand with a Danish dough hook after which kneading it by hand with as little added further flour as attainable.
Sure! Place an overturned rimmed baking sheet within the oven to permit as a lot air circulation as attainable. Or strive a perforated pizza crisper.
No, almond flour can by no means be used as an all objective gluten free flour mix, so you possibly can’t use it to make this explicit gf pizza dough recipe, which has been developed to be made with a rice-based all objective mix. Strive our Paleo pizza recipe as a substitute.
Should you’ve added an excessive amount of gluten free flour mix by not measuring by weight, used a unique flour mix that is not good high quality, or overmeasured the oil you pizza crust can seem crumbly.
If it is dry and crumbly, strive including extra water by the teaspoon till it is easy. If it is dry and oily, strive working in additional gluten free flour.
This solely implies that the dough ought to be absolutely aerated, and follow the edges of the blending bowl as you combine it. It makes the dough a lot simpler to deal with, and will let you roll it easy while you form it.
No, that is not crucial. The one rise is for the yeast to change into energetic and develop taste. The rise of the pizza crust itself might be largely within the oven throughout the first bake, earlier than you add toppings. So long as your oven is sizzling sufficient, you may see the crust puff and blister nearly instantly.
