Who’s in for a Best Gluten Free and Yummy Pizza Dough?! We like to make this one even for those who don’t necessarily need gluten free. It makes such good flatbreads for appetizers or for a meal.
They’re are four gluten free flours in this Best Gluten Free and Yummy Pizza Dough. I’ve blended these together to make a nice golden and crisp crust with a chewy interior. It’s the perfect crust for whatever topping you like!
You really won’t miss glutinous pizza dough with this dough in your rotation. We like to make pizza one every week or two, and even more during the summer months.
Do you have a kitchen scale?
For the best quality of this dough, I would say it would be best to weigh the flours with a kitchen scale. I use a scale that is Escali brand. It is available at Amazon, Escali Arti Glass Food Scale Digital Countertop Kitchen, Baking and Cooking Scale with Nutrition and Calorie Counter, 15-Pound Capacity, 9″ x 6.5″ x .75″, Shiny Silver. I was gifted this scale by my son-in-law and daughter and it works great for all my needs. It’s not fancy, but it’s easy to use and fairly inexpensive. I use it nearly every day.
I use it for weighing both coffee quantities and baking ingredients. This step is so important when using gluten free flours. They do tend to be heavier and denser, so using weights when baking is one way to keep the measurement consistent.
When a bag of flour is stored, it naturally settles. You can use the scoop and level method which does offer some consistency, but really the flour should probably be sifted beforehand. The scale will keep it consistent every time, so your dough will turn out very close to the same every time.
Also, note that if you use different brands of flours, they could be slightly different resulting in a slightly different dough. So, give the recipe a try with the gluten free flour brands you use if you prefer not to purchase those in the recipe. Then adjust the measurements for the next time you make the dough balls.
Use this dough for pizzas and flatbreads
We love both pizzas with typical pizza toppings and flatbreads made with the same dough. Some might be savory or even a little sweet. We don’t use a red sauce on these but just olive oil and cheese often.
Gluten Free Flatbread with Brie, Apple, and Caramelized Onions and Honey Drizzle is one of these sweet and savory flatbreads we love. It has all the flavors in this yummy flatbread.
Try to handle the dough as little as possible
Yes, to handling the dough less! This means no kneading! Just turn the parchment over unto a well floured board (I like to use Otto’s Naturals Multi-Purpose Cassava Flour for this). Remove the parchment from the top. Turn the dough over once. Pat with your fingertips to a 10″ diameter circle, leaving the edge thicker.
When you are ready to top the pizza, start first with a small drizzle of EVVO.
If baking in a pizza oven
If you are baking in a pizza oven, add a layer of pizza sauce (sometimes I skip this and go right to the cheese). Be sure to leave a good 1/2″- 3/4″ edge free of sauce. Then add your toppings, being mindful to not top the pizza dough too heavily. It will cook better if not loaded heavily.
I like to start our pizza ovenat 650 or 700 derees F. Slide the pizza in, once the pizza oven is preheated. Cook for 2-2 1/2 minutes. Add any sweet toppings that aren’t covered with cheese the last 15-20 seconds. This would include dried figs, sun dried tomatoes, caramelized onions, etc. I also like to add prosciutto at this point, but you can also add this to the top after baking.
If baking in a conventional oven
For the kitchen oven, set the oven temperature to 525, or as close to that as your oven goes if it doesn’t go that high. Preheat your cast iron or pizza stone in the oven for 5-7 minutes. After drizzling the formed dough with olive oil, sprinkle a small amount of cornmeal on the baking surface. Slide the crust on the cast iron or stone. Bake for 7-10 minutes or until puffy and starting to brown (light brown).
Remove from the oven. Add toppings and return to the oven for 7-10 minutes more or until the cheese and crust are golden brown. Slice and enjoy!
Reheating leftover pizza slices
This Best Gluten Free and Yummy Pizza Dough pizza or flatbread reheats so nicely in a toaster oven or convection oven. You could reheat in a conventional oven also. I usually reheat at 375 or 400 degrees F, for about 2-4 minutes.
Best Gluten Free and Yummy Pizza Dough
Equipment
- pizza oven or stone pizza pan or other pizza tray
Ingredients
- 167 grams Bob's Red Mill Tapioca Flour gf, also known as tapioca starch
- 111 grams Otto's Naturals Multi-Purpose Cassava Flour gf
- 111 grams Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 111 grams Bob's Red Mill Organic Brown Rice Flour gf
- ¾ teaspoon xanthan gum
- 1¾ teaspoons fine salt or fine sea salt
- 2½ teaspoons Fleishmann's Active Yeast gf
- 1 tbsp sugar or honey
- 400 grams 1¾ cups room temperature water
- 1 tbsp olive oil
Instructions
- Weigh the gluten free flours out. See note below* for approximate cup measurements, if you don't have a scale.
- Add to the bowl of a stand mixer: tapioca flour, cassava flour, Bob's 1 to 1 Gluten Free Flour, brown rice flour, xanthan gum, salt, and yeast. Mix on medium low for 1 minute, using the paddle attachment.
- Pour in the water and mix for 2 minutes on medium high. Add the olive oil and mix for 1 more minute. The dough should come together most of the way.
- Cut 3, 8" squares of parchment and spray each with a little oil (or drizzle with oil). Divide the dough, scooping or using a spatula, between the three pieces of parchment, until you have three equal weights of dough. Using your fingertips foll each insto a dough ball on the parchment, without picking it up.
- Drizzle EVOO over each and rub lightly to coat. Set on a baking tray. Cover the tray with cellophane. Seal in a large freezer bag (or cover with another layer of cellophane). Refrigerate for 5-7 hours (or up to 24 hours).
- Set each dough ball on a board to bring to room temperature 1-1½ hours prior to baking. Flour a board with cassava flour. After the dough has come to room temperature, Invert one dough ball onto the board and remove the parchment.
- Flatten to 10" by patting gently and making an edge on the outside of the dough. Slide the dough onto a cornmeal dusted pizza peel or clean board. Drizzle with olive oil. Add a scant 1/4 cup of pizza sauce and spread across, leaving the edge without. Top lightly with cheese and toppings.
- Slide onto the stone of your pizza oven. Bake at 650-700 to start in pizza oven. 2-2½ min. Or if using a conventional oven to bake, set the oven to 525℉ or as high as it goes, if it doesn't go to 525. Set a pizza stone or cast iron in the oven to preheat. Once the oven is preheated, sprinkle with a small amount of cornmeal just before sliding the pizza onto the stone. Bake at 525 for 14-20 min or until the cheese and crust are golden brown. See note below **.
