I have since updated this gluten-free pizza dough recipe. You can find my updated recipe here.
Last week I attended a blogger’s event hosted by Sprouts at the Cook Street School of Culinary Arts in Denver where I learned to make an easy recipe for gluten-free pizza dough recipe. The event was so much fun, and I came home with a full belly and a huge smile on my face.
Before I tell you about the event, and give you an awesome recipe for gluten-free pizza dough, I must disclose that Sprouts sponsored the event and provided me with a goodie bag and gift card for attending. I shop at Sprouts religiously, so it’s a natural fit for me to partner with the brand. Sprouts has one of the best selections of local and organic produce in Denver – and it has a HUGE gluten-free grocery selection too.
Cook Street School of Culinary Arts is an accessible culinary school where any home cook can elevate their culinary skills. Sprouts arranged for a group of Denver food bloggers (including me!) to learn how to make a classic pizza dough from scratch. Cook Street had a designated gluten-free station (and ingredients) just for me (and for some of the other GF bloggers) to use.
We measured, mixed and kneaded the gluten-free pizza dough. I almost forgot how much fun it is to play with your food (especially dough!). Cook Street’s secret is they sprinkle polenta on the gluten-free pizza dough (instead of flour) to add texture, color, and to prevent it from sticking to your hands and to the cooking surface. I loved the taste of the crunchy polenta on the finished product. I plan to incorporate that tip into future gluten-free pizza-making experiences. I share the gluten-free pizza dough recipe below (courtesy of Cook Street).
Not only did we learn to make gluten-free pizza dough, but also we learned how to hand-stretch mozzarella cheese by dipping it in hot water and kneading it with our hands. We also watched our instructor make roasted garlic and a basic pesto sauce (which can be used in lieu of tomato-based pizza sauce). My pizza (seen on the far right side of the grill) had half tomato sauce and half pesto sauce.
At Cook Street, they cook the regular (non-GF) pizzas in a wood fired oven, but they grill the GF pizzas. It was so cool to watch and learn this new technique (and I may have to try my hand at grilling pizza one day).
The only negative of grilling pizza is that the cheese topping doesn’t get brown and bubbly so it felt slightly undercooked. Nonetheless, the gluten-free pizza dough tasted great (especially that doughy crust) and overall I was pleased with my mini gluten-free pizza creation.
During the event, Cook Street spoiled us with a watermelon gazpacho shooter (I will recreate this recipe at home soon!), grilled peaches, and a sweet corn-infused ice cream topped with with roasted berries.
I loved learning new techniques and culinary skills, as well as networking with other Denver food bloggers. Thank you, Sprouts, for putting on this fun learning event!
I’d be remiss if I didn’t ask you if you’ve been to Sprouts lately? I was there the other day (well, I’m there all the time) and the place is bursting with summer fruits – watermelons, peaches, pineapples, etc. Summer is Sprouts season!
Sprouts Shopping Tip! Go to Sprouts on a Wednesday because it’s double deals day. This means last week’s deals and this week’s new deals overlap, giving you awesome prices on your groceries.
- 12 oz. lukewarm water
- 1 Tbsp. sugar
- 4 1/2 tsp. dry yeast
- 2 large egg yolks
- 2 oz. extra virgin olive oil
- 3 cups gluten-free flour mix (Bob's Red Mill 1-to-1 Gluten-Free Flour) + extra for working with the dough
- 2 tsp. xanthan gum
- 2 tsp. baking powder
- 2 tsp. Kosher salt
- 4 Tbsp. polenta
Combine water, sugar and yeast in a large mixing bowl. Whisk together and allow yeast to fully dissolve and begin to bubble (about 5 minutes).
Add oil and egg yolks and beat until well combined.
In a separate bowl, combine flour, xanthan gum, baking powder, and salt.
Add the wet mixture to the dry mixture and blend with a fork, then use your hands, until well combined. (Add more water to make dough soft and elastic, if needed. Do not overwork dough).
Cover dough with plastic wrap and allow it to rise for 1 hour.
Preheat oven to 350 degrees.
After 1 hour, remove plastic wrap and divide dough into two halves (this recipe makes two dough balls - you can make both pizzas or freeze one of the dough balls for later). If the dough is really sticky, add a handful of flour to it and mix gently. It should be soft and sticky, but still be able to be handled without leaving dough all over your hands.
Grease a round baking sheet. Sprinkle baking sheet with 1 Tbsp. of polenta.
Gently press the dough into the shape of a pizza. Use the palm of your hand to apply gentle pressure working from the inside out. Create a small lip at the end of the dough to form the crust.
Par-bake the shaped dough for 10 minutes. The dough should be cooked through but not browned.
After removing pizza from the oven, set the oven temperature to 425 degrees.
Brush both sides of the par-baked crust with olive oil, then sprinkle with remaining polenta.
Add sauce, cheese and toppings as desired.
Bake pizza for 5-10 minutes until cheese is melted or as desired. Watch pizza carefully so it does not burn.