Gluten-Free Pizza Dough

Gluten-Free Pizza Dough

Gluten-Free Pizza Dough

Yield: Makes 2 ea. 10-12 in. pizzas


3 ½ cups gluten free flour
¼ cup dry milk powder
1 Tbsp. sugar
2 tsp. salt
1 tsp. xantham gum
2 cups water at room temperature
1 tsp. instant yeast
¼ tsp. white vinegar
5 Tbsp. olive oil


Oven Temperature: 520-550 degrees

In a standing mixer fitted with a paddle attachment, mix the first 5 dry ingredients for a minute or so.  In a small mixing bowl combine the water, yeast, vinegar and 1 Tbsp. of the oil and whisk to dissolve the yeast. Transfer ½ cup of the dry mixture to this bowl and add whisk again to combine.  It’s okay if there are a few lumps.  Cover and let sit for 30 minutes.  Add this to the remaining dry ingredients and mix for 4 minutes.  Cover the mixer bowl and let rest for another 30 minutes.

Pour 2 Tbsp. of remaining oil onto each of two 12-in. aluminum pizza pans.  With a rubber spatula scrape half of the dough (which will look more like batter) onto the puddle of oil on each pan.  Use wet fingertips to spread the dough to within 1-in. of the sides of the pan to form a circular crust.  Let sit uncovered for 15 minutes.  Carefully spread sauce or toppings of your choice over the crust.

Flame Height: 2

Bake the pies in the doorway of the oven for about 8 minutes total, rotating 180 degrees halfway through.  If the toppings begin to burn before the crust is done, turn down the flame height or turn it off.  The crust will be lightly golden brown on the edges when done.  Loosen the pizza from the pan with a metal spatula and then slide to a cutting board to slice and serve.

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