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gluten free pizza dough recipe
Chantal

Gluten Free Pizza Dough Recipe

This gluten free pizza dough recipe is perfect for any type of pizza that you can think of. It can also be used with many other recipes, not just pizza. It is fluffy. It's crunchy. It's everything you can dream of for a pizza dough. You can also hold this pizza dough with your hand after it's baked like you would with a wheat dough. You can even fold it if you wish! I developed this recipe because all of us gluten free peeps are dreaming of the perfect pizza dough that reminds us of the wheat pizza that we used to it, that is if we hand the chance to try it before.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cup brown rice flour
  • ¼ cup sweet rice flour
  • ¼ cup potato starch
  • ¼ cup tapioca flour
  • 1 ½ teaspoon xanthan gum
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 1 tablespoon baking powder
  • 1 cup lukewarm water

Equipment

  • Large spoon
  • Medium bowl
  • Measuring cups
  • Measuring Spoons

Method
 

  1. In a medium bowl, mix all the dry ingredients together until well combined.
  2. Create a well in the center of the mixture.
  3. Crack the egg and place it in the well which you have just made.
  4. Add 1 cup of water into the well.
  5. Gently beat the egg with the water.
  6. Mix all the ingredients together until well combined.
  7. Continue to mix vigorously for one to two minutes until the dough begins to resemble a wheat dough.
  8. If you are using this dough for pizza, spread the dough to a ¼ inch thickness on a silicone mat, or a well-greased pan, and bake for 10 minutes at 400 F.
  9. Remove from the oven, allow it to cool and top it with your favorite pizza toppings.
  10. Bake for 12 minutes at 450 F.
  11. Allow to cool for a few minutes, slice, serve, and enjoy!

Notes

I do want to say that the brand of flour you use matters. It completely changes the texture of the dough. I recommend using a good brand that you have tried and liked for best results.
You also do have to consider humidity. Just as in regular baking you have to factor in humidity in order to adjust the dough consistency, you also have to do the same with gluten-free dough as well. For now, I have been adding brown rice for this recipe when it does seem too wet, but I am not sure if it is the only flour that I should be adding to achieve the best results. It still tastes great, but the consistency is slightly different. I will try to add the proper amounts of all four flours listed in the recipe in case if humidity causes my dough to be too wet, and I will update you with the results.
If you want a more flavorful dough, you could always add some seasoning to your dough, such as oregano, basil, or garlic powder. Lately, my son and I like to sprinkle garlic powder and black pepper on our slices of pizza, so I just started sprinkling it on top of the pizza before I bake it. This way every slice gets some.