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5 from 1 vote

Laura's Favorite Gluten Free Pizza Dough

Prep Time: 30 minutes, plus 30 minutes rest time, and rise time of 3-5 hours
Bake Time: 8-9 minutes prebake time, 8-10 minutes of bake time with toppings **, ***
Servings 3 9 1/2 - 10" crusts

Ingredients

  • 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

Instructions

To Prepare:

  • 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. 

Notes

**For a flatbread using olive oil instead of pizza sauce, roll or press into a 10- 12" round. Top and bake the flatbread at 450 degrees for 10 - 14 minutes. You do not need to prebake before topping.
***For cooking a pizza in a pizza oven, I like to start the topped pizza at 700 degrees. Turn down after one and a half minutes or so, to 550 to keep the top crust and cheese from burning. Bakes in 3-5 minutes in a pizza oven. You do not need to prebake. 
Course: Main Course
Cuisine: Italian
Keyword: dough, gluten free pizza, pizza dough