Gluten Free Pizza Dough Recipes

Steps:

• Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
• Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
• Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

Steps:

• Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
• Preheat oven to 425 degrees.
• In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
• Set aside.
• In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
• Measure the water and add the rest of the sugar to it.
• Drop in the yeast to dissolve.
• Beat the egg-oil mix slightly, adding the yeast water.
• Beat in half the flour.
• Stir in the remaining flour and beat until smooth.
• Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
• Spread on your pizza sauce and add the toppings.
• Bake for 25 to 30 minutes.

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

Steps:

• Mix dry ingredients together and add oil and water, mixing well.
• Pat onto lightly oiled pizza pan with hands.
• Bake in pre-heated 425 oven for 20 minutes.
• Add your choice of delicious toppings.
• Bake another 15 minutes, or until cheese and crust start to get golden brown.
• Enjoy!

Steps:

• Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
• Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

Steps:

• Preheat oven to 425 degrees F.
• In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
• Beat on high speed for 3 minutes.
• (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
• Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
• Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
• Make edges slightly thicker to hold toppings.
• Bake pizza crust for 10 minutes.
• Remove from oven.
• Spread pizza crust with your favorite sauce and toppings.
• Bake another 20 to 25 minutes or until top is nicely browned.

Steps:

• Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
• Grind oats and quinoa until they are very fine in a coffee grinder.
• Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
• Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
• While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
• Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
• Let it rest for 5 minutes before slicing.