Gluten-Free Pizza Dough 1
Gluten-Free Pizza Dough 1

Gluten-Free Pizza Dough

August 25, 2016

Do you miss pizza? Give this gluten-free pizza dough a try. It's crunchy on the outside and doughy in the middle. This will totally satisfy your pizza dough craving!

  • Prep: 1 hr 30 mins
  • Cook: 25 mins
  • 1 hr 30 mins

    25 mins

    1 hr 55 mins

  • Yields: 2 pizzas

Ingredients

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 of 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

Directions

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.

Recipe adapted from Cook Street School of Culinary Arts.

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