My go-to pizza dough recipe now comes in a gluten-free version! It’s so good it actually could pass for standard pizza dough.
This recipe has been a long time coming. Like many seemingly obvious recipes it took me longer than I would have expected to make a gluten-free version of my pizza dough, seeing as one of my best friends has celiac and I have posted several recipes I’ve made for her in the past. It actually took me a few tries to get this right. The first attempt was much too doughy and raw in the middle and any attempt to cook it through results in way overdone toppings. This final version harnesses the power of both yeast and baking powder, and the dough is also baked shortly before being topped, resulting in what could pass for regular every day pizza dough.
Three years ago: Mini Bananas Foster Ice Cream Pies
GLUTEN-FREE PIZZA DOUGH
Makes 1 large pizza
1 pkg active dry yeast
3/4 cup warm water
1 tsp sugar
1 tsp salt
1 tsp xanthan gum
1 tsp baking powder
2 Tbsp olive oil
2-1/2 cups all-purpose gluten-free flour
Cornmeal for dusting
- Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
- In a large bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, xanthan gum, baking powder, and oil followed by 1 cup of flour, another cup, and then the last 1/2 cup.
- Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
- Roll out and transfer to a pizza peel sprinkled with cornmeal. Let rest for 15 minutes then transfer to the pizza stone (it’ll take a couple light shakes) and bake for 8-10 minutes until just set (no longer shiny). Prepare with favorite toppings then bake another 10-15 minutes, or until it the crust turns golden and the cheese starts to bubble.