This traditional gluten free pizza recipe has solely 6 components, is straightforward 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 light-weight and crispy exterior and chewy within the center, this crust is filled with yeasty taste—particularly in case you let it rise slowly within the fridge.
- Fast & simple: Dump the 6 components 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 robust sufficient to carry all of it!
- Make forward: Make the dough forward of time and retailer it within the fridge for not less than 3 days, then form and bake. Or parbake a formed crust and freeze it till you want a fast dinner!
Recipe components
- Gluten free flour: Any top quality, well-balanced all goal gluten free flour mix ought to work right here, together with xanthan gum. No sourcing unfamiliar particular person flours for this straightforward recipe.
- Prompt yeast: Additionally referred to as rapid-rise or breadmaker yeast, you add it proper to the dry components. 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 components, and brings the dough collectively. Utilizing heat water makes the yeast extra energetic.
How you can 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 perimeters 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% larger 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, refrigerate it for not less than 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 chunk of parchment paper on a pizza peel, and use a pizza curler or rolling pin to 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 gentle brown. Let set briefly, slice and luxuriate in!
My Professional Tip
Professional ideas
Beat the dough effectively
The directions within the recipe card check 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 pace, and it’ll start to stay to the perimeters of the bowl and look extra aerated. This is a brief video to indicate you precisely what it appears like:
Relaxation the dough within the fridge
After you’ve got made your uncooked pizza dough, let it relaxation within the fridge. That enables 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 rather a lot 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 continues to be a bit sticky as a result of you’ll be able to’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 may as well oil your fingers.
For chewier dough
Attempt changing 1/4 cup (36 grams) of the all goal gluten free flour mix with Expandex modified tapioca starch or common tapioca starch/flour. Add 1 1/2 fluid ounces extra water in case you use Expandex (however not in case you use common tapioca starch).
Parbake the crust
Attempt 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 loads of taste to the dough recipe, and when brushed on the formed dough, helps it brown int he oven. You’ll be able to change it together with your favourite oil, however it’s going to change the flavour.
Yeast
You’ll be able to’t make this recipe with out yeast, If you cannot have yeast, attempt our gluten free yeast free pizza dough recipe as an alternative.
For those who choose, you’ll be able to change immediate yeast with energetic dry yeast, although. As an alternative of 9 grams of immediate yeast, you will 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 once you add the remainder of the water.
Xanthan gum
In case your all goal gluten free flour mix would not have already got xanthan gum and also you’d choose to keep away from xanthan gum, attempt utilizing an equal quantity of konjac powder. You should purchase it on Amazon.
For those who’re utilizing Bob’s Purple Mill 1-to-1 gluten free flour, it’s good to add not less than 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, attempt 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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Stand mixer with paddle attachment or meals processor with plastic blade
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Pizza stone advisable (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)
Forestall your display 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, (non-compulsory 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 pace in your stand mixer or pulse in your meals processor till the dough begins to come back collectively.
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Flip the mixer to excessive pace or your meals processor on and course of till the dough is now not a ball however has begun to look whipped (about 3 minutes). That is designed so as to add air to the dough, which is able to 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 flippantly 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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Once 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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For those who’ve refrigerated the dough, work with it straight from the fridge. For those who haven’t, place the tightly sealed dough within the fridge to relax for not less than 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 flippantly floured floor and sprinkle the highest flippantly 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’ve got a few 10-inch spherical. Transfer the dough ceaselessly, sprinkling with extra flour as obligatory to stop 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 may be cooled fully, wrapped tightly and frozen for not less than one month. Merely defrost at room temperature, after which proceed with the recipe as written.
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To proceed making 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 all goal gluten free flour, use 2 3/4 cups (385 g) all goal gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch. Additionally, you will have to extend the water by 1 1/2 ounces to 10 1/2 ounces (1 1/4 cups + 1 tablespoon) water. As an alternative of Expandex, you should utilize 1/4 cup common tapioca starch, with out making any adjustments to the quantity of water.
Xanthan gum
To interchange xanthan gum with psyllium husk, attempt 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.
You may as well attempt changing xanthan gum with an equal quantity of konjac powder with out making another adjustments.
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 mechanically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
The uncooked dough will maintain in a sealed container within the fridge for not less than 3 days. It is best to work with the dough chilly, so you will form it proper out of the fridge.
I do not advocate freezing uncooked yeast dough, since it could actually 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 line with the recipe directions.
Leftover slices of pizza may 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 in a position to make a easy dough utilizing a stand mixer with the paddle attachment or a meals processor. That is the way you combine the components 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 attempt a perforated pizza crisper.
No, almond flour can by no means be used as an all goal gluten free flour mix, so you’ll be able to’t use it to make this explicit gf pizza dough recipe, which has been developed to be made with a rice-based all goal mix. Attempt our Paleo pizza recipe as an alternative.
For those who’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, attempt including extra water by the teaspoon till it is easy. If it is dry and oily, attempt working in additional gluten free flour.
This solely implies that the dough must be absolutely aerated, and persist with the perimeters 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 once you form it.
No, that is not obligatory. The one rise is for the yeast to grow to be energetic and develop taste. The rise of the pizza crust itself will probably be principally within the oven through the first bake, earlier than you add toppings. So long as your oven is scorching sufficient, you will see the crust puff and blister virtually instantly.
