Description
This gluten-free pizza dough recipe is chewy and satisfying so everyone can enjoy this tasty pie! Here are all the secrets.
Ingredients
Scale
For the pizza dough
- 225 grams 1-to-1 gluten free baking flour (1 1/2 cups)
- 1 tablespoon active dry yeast
- 1/2 tablespoon sugar
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 3/4 cup warm water
- 1 tablespoon olive oil
For the pizza
- Olive oil
- 1/2 cup Homemade Pizza Sauce
- 2/3 cup shredded whole milk mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- In the bowl of a stand mixer, stir together the dry ingredients. With the paddle attachment on the mixer, set the speed to low and slowly add the water and oil until the dough is the texture of mashed potatoes. Increase the speed to medium and beat 20 seconds until a smooth paste forms. Form into smooth ball, return to the bowl and cover with a towel. Allow to rise for 30 minutes in a warm place (it will puff only slightly).
- Place a pizza stone in the oven and preheat oven to 450°F.
- After the rise, place a piece of parchment paper on a countertop. Dust your fingers with gluten-free flour. Press the dough into an 11-inch wide circle on parchment paper, making a raised rim around the crust. Cover with a towel and allow to rise for 10 more minutes.
- Slide a pizza peel or baking sheet under the parchment paper and transfer the pizza to the pizza stone. Bake without toppings for 9 minutes, until puffy and a little crispy on top.
- Remove the dough from the oven and brush the crust with a thin layer of olive oil. Top with pizza sauce, a sprinkle of kosher salt, whole milk mozzarella cheese, and grated Parmesan cheese.
- Bake another 6 minutes until the cheese is melted and the crust is browned. Remove from the oven and allow to cool slightly. Slice into pieces, top with fresh basil leaves, and serve.
- Category: Pizza
- Method: Baked
- Cuisine: Pizza
- Diet: Gluten Free
