I've tried so many pizza dough recipes over the last few years and this, by far, is my favorite one. It's beginnings will look nothing like wheat pizza dough. In fact, you need to throw away all images of kneading by hand and tossing dough into the air because you will actually be pouring this dough into the pizza pan!
I'm finding a lot of gluten free cooking requires throwing out any previous cooking knowledge of what you think would or should make sense. That is entirely the case for gluten free pizza. In fact, if you can knead and shape your pizza dough, there's a good chance your flour to wet ingredient ratio is off which will result in a dense crust. There are other additives like pectin or psylliym husk that can help keep your dough shaped, but it will throw off the end result. So if this recipes starts out not looking like what you would expect from pizza dough, just follow it through to the end!
This pizza dough requires a par bake, which is partially cooking the dough before putting any toppings on. After the par bake, you can either freeze and finish baking at a later time, or top with your desired toppings and return to the oven to finish baking.
My gluteny eaters love this pizza dough! They often comment on how much they prefer this pizza over any other they eat, which is good since I rarely eat pizza out anymore. First, most gluten free pizza is really more like a pizza on a cracker. Second, it really isn't a safe option for Celiac's, depending on how it's prepared. I remember ordering pizza a few years back at a restaurant where they make it in front of you and the lady preparing my pizza asked if it was for an allergy. I told her yes and she changed her gloves. How sweet I thought! Then I watched them use the back of a ladle to spread pizza sauce on a gluteny pizza, stick the ladle back in the sauce bin, and proceed to use the same sauce and ladle to cover my pizza. It was certainly eye-opening to see the various ways food is cross-contaminated! Since then, I only eat pizza at restaurants I know prepare it in a way that is safe for my daughter and I to eat.
I hope to someday come up with a recipe that can be shaped into a calzone or stromboli, but until then, this pizza dough recipe will do just fine!
My favorite toppings include pepperoni, green bell pepper, black olives, onions and mozzarella cheese. Yum!
Gluten Free Pizza Dough
- 1 ½ cups gluten free flour blend
- 1 teaspoon guar or xanthan gum omit if in blend
- 1 Tbs white granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup warm water about 110 degrees F
- 1 ½ teaspoon active dry yeast
- 2 Tbs olive oil for dough
- 2 Tbs olive oil for pan
- In a stand mixer, combine gluten free flour, guar gum, sugar, baking powder and salt.
- In a separate container (that can hold at least 2 cups to allow for growth) place water, yeast, and ½ cup of the flour mixture. Stir until most clumps are gone. Allow to sit for 30 minutes. You should notice it rise and bubble up.
- Place the yeast mixture in the stand mixer with the flour and add 2 Tbs olive oil. Stir for 2-3 minutes until well combined. Using a spatula, scrap the sides of the bowl and form a ball in the middle (if you have problems with the dough sticking to the spatula slightly get the spatula wet first). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to sit for 1 hour. It will get close to doubling in size, but don't worry if it doesn't.
- Preheat oven 425 degrees F. Spread 2 Tbs olive oil over the bottom of your pizza pan. I use an 11 ½ x 8 cookie sheet as I like my crust a little thicker. I've also used a round 14 inch pan which results in a slightly thinner crust. Using a spatula (get it wet if needed) evenly spread the pizza dough over the pan. Allow the dough to sit and rise for another 15-20 minutes in the pan.
- Par bake the dough for 10-12 minutes. Remove from oven and either place in the freezer for a later use, or cover with desired toppings. Bake for an additional 10-15 minutes after the toppings are on.
adapted from www.kingarthur.com