Learn how to make this delicious and 100% gluten free pizza dough!
Prep time: about 10 minutes
Inactive time: 2 hours and 20 minutes
Cooking time 25 minutes
Yields two 12" pies
Gluten/ Dairy free and Ovo-vegetarian
Who doesn't love a good pizza pie? I know I do! And finally... after all these years of trial and error, I have come up with an easy to make and delicious gluten free pizza dough that not only holds its shape but it tastes and looks like regular pizza: crispy on the outside and soft and bread-like in the inside.
No more weird pizza crusts made with cauliflower or sweet potatoes. This is as close to the real thing as it gets! And the best part is that you can use this dough to make think crust pizza, deep dish pizza, calzone, or Detroit Style pizza.
What is the flavor profile?
Savory and aromatic.
What ingredients will I need to make this?
Pillsbury Best Gluten Free All Purpose Flour Blend or similar, active dry yeast, water, olive oil, an egg, kosher salt, sugar, and Italian seasoning.
What else will I need to make this?
Measuring cups and spoons, a kitchen thermometer, a hand mixer or kitchen mixer, parchment paper, a fork, a couple of bowls, a rolling pin, and some plastic wrap. You could also use a silicon pastry mat.
Can I make additions?
Yes... you can add sea salt, cheese, or herbs to the dough.
Can I make substitutions?
Yes...you can use Bob's Red Mill 1:1 Gluten Free Flour.
Can I store the dough for later use?
Yes. You can refrigerate it up to 48 hours for later use.
What kinds of pizza can I make with this dough?
Thin crust pizza, regular crust pizza calzone, and deep dish pies.
3 1/2 cups of Pillsbury Best Gluten Free Flour Blend, plus more for dusting
1 teaspoon of refined sugar
1 envelope of dry yeast
2 teaspoons of kosher salt
1 teaspoon of Italian seasoning
1 large egg, room temperature
1 1/2 cups of warm water at 110º F
Activate the yeast. Combine the warm water, yeast and sugar in a bowl and let it rest for 5 minutes. Make sure the water is not hotter than 110º F.
In a large bowl or mixer, combine the flour, salt, and the Italian seasoning. Make sure it is all incorporate well. Add the yeast and mix on low for 2 minutes. Add the egg and 2 tablespoons of olive oil. Mix on medium until the dough separates from the bowl and forms into a ball. If the dough remains sticky, just add 1 tablespoon of flour at a time until it becomes a solid ball. Remove from the bowl and place on a lightly floured surface and knead into a smooth ball (see Figure 1 above).
Place the dough in a greased bowl. Cover with plastic and let it rest in a warm place for at least 2 hours. Once the time has elapsed, transfer the dough again to a floured surface and divide into two. Cover them and let them rest for 20 minutes or wrap them individually with plastic wrap and refrigerate until need it. I recommend using the dough within 24 to 48 hours. The longer it sits refrigerated the stronger a sough dough flavor it will develop. When it is time to use the dough, just let it sit out wrapped on the counter for 10 minutes.
Preheat oven to 425º F.
Place a large piece of parchment paper on a flat surface and position the unwrapped dough in the center. Place another piece of parchment paper on top and gently roll the dough out with a rolling pin to a 3/4" thickness.
Remove the parchment paper on top and use your fingers to fix any cracks on the dough. Create a crease on the edges to make the pizza pie. Use your fingers again to gently smooth the center as much as possible (See Figure 2 below). Use a fork to make some indentations in the pizza pie (see Figure 3 below).
Top the pizza with your favorite toppings. Using the bottom parchment pepper, lift and transfer the pizza pie onto you pizza stone or dish. No need to remove the paper unless you are using a real brick oven. Bake the pie for 20 minutes, turn the broil feature on you oven on low and cook for another 3 to 5 minutes. Remove from the oven, cut into slices, and serve.
I made a traditional Margherita pizza (simple red sauce, mozzarella, tomatoes, pepper flakes and olive oil). Once baked I added fresh basil, parmesan, crushed pepper flakes, and some olive oil.
Printable recipe (pdf) below: