Here is my recipe for my favorite gluten free dough. Laura’s Favorite Gluten Free Pizza Dough is a lighter but thicker crust that gets a nice crisp edge and bottom and has a chewy texture like a wheat crust. Say goodbye to soggy gluten free crusts when you use this dough!
Substitutions for some of the gluten free flours
The Ryze flour, which I cannot seem to find lately, can be replaced with 1 to 1 guten free flour or half white rice flour and half brown rice flour. If you do sub for 1 to 1 that contains xanthan gum, just be sure to omit the xanthan in the recipe. Most gluten free blends do contain it already. I loved Ryze flour gluten free blends, because they didn’t contain it!
Bob’s Red Mill Gluten Free Flours
I like to stock my pantry with several of my favorite flours from Bob’s Red Mill. I keep their gluten free sorghum and millet flours on hand, brown rice flour and white rice flour, as well as tapioca flour (also know as tapioca starch), and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
Although we love to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in many of our recipes, pizza dough made solely with it can’t compare to a glutinous dough.
So, why do pizza doughs require so many different flours?
Well, it is to attain the best taste and texture for the pizza! I love sorghum flour in pizza, because it gives a wheat like taste. If you used only rice flour the taste would be completely different.
As well, the tapioca gives my favorite doughs a lighter texture as well as holding the dough together well. Rice flour and cassava flours tend to bring a crispiness to the crust.
The recipe makes three smaller doughs
Laura’s Favorite Gluten Free Pizza Dough recipe makes three smaller crusts that you can use for pizza or for flatbreads.
This is the best gluten free pizza I have ever eaten! It holds together when topped and has a beautiful taste and texture.
You can prepare this dough in the morning or the day before and wrap and refrigerate for later use in the evening or up to the next day. Just be sure to use within 24 hours of making the dough.
Reheat the leftovers and retain a crisp crust
This pizza reheats wonderfully if you have leftovers. Just place slices on a tray or foil and heat in a convection toaster oven or the oven on 375 degrees for 4-7 minutes. The slices will crisp up again nicely.
Laura’s Favorite Gluten Free Pizza Dough
- 1 1/3 cups (167 grams) Ryze Gluten Free Multi-Purpose Flour Mix or gluten free 1 to 1 flour blend, or half white rice flour and half brown rice flour
- 1 1/3 cups (167 grams) sorghum or millet flour gluten free
- 1 1/3 cups (167 grams) tapioca starch gluten free
- 1 3/4 teaspoons xanthan gum (omit if using a blend that contains xanthan gum for a third of the flour)
- 2 1/4 teaspoons (8 grams) yeast gluten free
- 1 tablespoon (17.5 grams) extra virgin olive oil
- 2 3/4 teaspoons (17.5 grams) salt
- 1 tablespoon sugar
- 1 3/4 cup (400 grams) cold water
- gluten free cornmeal for dusting the baking stone
- In a bowl of a stand mixer, mix the Ryze flour or gluten free 1 to 1 flour blend, the millet or sorghum, and the tapioca starch, yeast, xanthan (if using), salt, and sugar until well combined. Add the cold water and mix on medium for 3 to 4 minutes. Add the oil and mix for 2 minutes more. Let the dough rest at room temperature for 30 minutes, covered with a towel.
- Divide the dough into 3 equal dough balls (using a scale if you have one). Place each ball on a small parchment square drizzled with olive oil. The dough will be soft and a bit sticky. Use wet fingertips to smooth the top of the dough balls, then drizzle olive oil and rub across the top.
- Wrap the dough balls in cellophane and Place on small trays (or one larger tray) and wrap the trays in cellophane or seal in a large ziploc bag. Refrigerate at least 3 hours, but preferably not more than 24 hours before using.
- Let come to room temperature for 1 hour before making pizza or flatbreads. When ready to proceed, flour a board and press the dough into a 9 1/2 or 10" circle for each pizza.
- Preheat a pizza stone or baking stone in the oven at 450 degrees. When the stone is preheated, sprinkle with cornmeal, and slide the crust onto the stone. Poke holes in the crust with a fork. Prebake for 8 – 9 minutes or until slightly golden. Add a drizzle of olive oil, sauce, and pizza toppings and bake for 8-10 minutes more or until browned to your liking.