In the gluten free community, we all know that a good gluten free pizza is all about the crust! Good thing that this gluten free pizza dough is super easy to make and tastes delicious. Once you’ve made the crust, learn how to build the perfect pizza. Just imagine freshly baked pizza any time that your heart (and stomach) desires!
No Need to Knead
Guess what?! Making gluten free pizza dough is almost exactly the same process, except you don’t need to knead the dough. One of the purposes of kneading the dough is to develop the gluten in the flour so that it creates a light, airy, and elastic dough. Because there’s no gluten, there’s no need to knead!
Pro Tip #1: Create a Warm Place for the Yeast to Proof and Dough to Rise
- Warm Oven
- Instant Pot
- On Top of Fridge or Stove
- In Microwave
Gluten Free Pizza Dough
In the gluten free community, we all know that a good gluten free pizza is all about the crust! Unfortunately, we also know that gluten free pizza is $$$. This gluten free pizza dough super easy to make and tastes delicious. Once you’ve made the crust, learn how to build the perfect pizza.
Equipment
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Wooden Spoon or Silicone Spatula
- 2.5 Quart Mixing Bowl
- Tea Towel or Plastic Wrap
Ingredients
YEAST MIXTURE
- ¾ cups water (warm, (105-115F))
- 2 ¼ teaspoons dry yeast (~1 packet, (instant, active dry, or rapid rise))
- 2 teaspoons white granulated sugar
DOUGH
- 2 cups Bob’s Red Mill 1-to-1 GF All Purpose Flour (296g, do not substitute other flours)
- 1 teaspoon salt
- 1 egg (large)
- 1 tablespoon olive oil (extra virgin)
- 1 teaspoon apple cider vinegar (sub white vinegar or lemon juice)
Instructions
PROOF (ACTIVATE) THE YEAST
- In a liquid measuring cup, measure water, and heat in the microwave in 20 second intervals. Test the water temperature with your finger or a thermometer. It should feel warm, but not hot (~105 -115 F).
- Add yeast and sugar into the water, stir briefly with a fork, and allow mixture to sit for about 5 minutes to activate the yeast. Yeast has been activated if bubbles or foam appear. If you are afraid that the yeast hasn't proofed properly, start again! This step is crucial to make the dough fluffy.
MIX DOUGH
- While the yeast activates, whisk egg in a small bowl. Add apple cider vinegar, oil, and salt. Set aside.
- In a large bowl, add the Bob's Red Mill 1-to-1 All Purpose Flour and salt. Stir to combine.
- Add the yeast mixture and egg mixture into the bowl with the flour. Mix until thoroughly combined. Dough should have the consistency of play dough. If your mixture is dry, add 1 tablespoon of water and mix
- Cover dough with tea towel or plastic wrap and allow it to rest in a warm place for at least 30 minutes or until the dough has roughly doubled in size.
Notes
- If you are afraid that the water in your yeast mixture may have been too hot or too cold, don’t be afraid to discard and try again. If the yeast doesn’t activate, the crust will be dense!
- Kneading is not as crucial in making gluten free pizza dough because there is no gluten. This step typically allows for the gluten in the flour to develop, and create a nice “network” of protein fibers to trap air in the crust.
- If you have time to allow the dough to rest longer, it will result it a lighter, airy crust. I typically allow it to rest in a warm place until it doubles in size (~1 hour)
- This dough can be made ahead of time and kept in the refrigerator (for up to a week). On the day you wish to use the dough, simply remove it from the fridge for about 30 minutes prior to baking to allow the dough to come back to room temperature
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