Basic Gluten-Free Pizza Dough

Here’s an easy gluten-free pizza dough recipe that everyone can make and enjoy. Even if you’ve never made pizza at home, this recipe will help you recreate the chewy, crisp-edged pizza you love!

INGREDIENTS

3 cups (420 grams) all-purpose gluten-free flour blend

1 1/2 tsp xanthan gum (leave it out if your blend already contains it)

1tbsp (9 grams) instant yeast

1 1/2 tsp (6 grams) granulated sugar

1 1/2 (9 grams) salt

1 1/8 cup (266 ml) warm water

4 1/2 tbsp (63 grams) olive oil

Your favourite pizza toppings

INSTRUCTIONS

1. In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt and whisk again to combine well.

2. Add the water and olive oil and mix on medium speed in your stand mixer until the dough begins to come together.

3. Turn the mixer to high speed until the dough is no longer a ball but has begun to appear whipped (about 3 minutes).

4. Transfer the dough to an oiled bowl with a tight-fitting lid and spray lightly with cooking oil spray and cover tightly.

5. Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour)

6. When you’re ready to make the pizza, overturned rimmed oven tray in the oven and preheat it to 200ºC.

7. Place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as it’s easiest to work with when it’s chilled.

8. To make pizza, place the dough on a lightly floured surface or baking paper and sprinkle the top lightly with a bit more flour. Knead the dough a bit until it’s smoother, then divide it into two equal portions. Cover the unused portion, so it doesn’t dry out.

9. Roll the other half on the floured surface with a rolling pin, moving the dough frequently to prevent sticking. Sprinkle very lightly with additional flour as necessary.

BAKE THE PIZZA

1. Transfer the dough to a large piece of baking paper and brush the top of the dough generously with olive oil. Using another flat surface like a cutting board, transfer the dough to the rimmed oven tray in the preheated oven and bake it plain for 5 to 7 minutes, or until the crust has begun to crisp on the underside.

2. Remove the crust from the oven using a pizza peel or a large spatula. At this point, the parbaked crust can be cooled completed, wrapped tightly and frozen for at least one month. Simply defrost at room temperature, and then continue with the recipe as written.

3. To continue preparing the dough, add your favourite toppings to the parbaked crust, and return the pizza to the hot oven until any cheese is melted and the edges have browned and puffed (another 5 to 7 minutes).

4. Remove the pizza from the oven using a pizza peel or large spatula and allow it to set for 5 minutes before slicing and serving.