Best Gluten Free and Yummy Pizza Dough
Another dough that your eaters won't even know is gluten free! The Best Ever Gluten Free and Yummy Pizza Dough is simple to make and cooks up perfectly.
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 **.
Notes
* Note on approximate cup measurements -
Using a scale to weigh your flour is the most accurate and will result in the best dough. However if you need to measure instead here are some approximate cup quantities:
3/4 c + 2 1/2 tbsp Bob's Red Mill Tapioca Flour
1/2 c + 1/3 c + 1/2 tbsp Otto's Natural Multi-Purpose Cassava Flour
2/3 c + 4 teaspoons Bob's Red Mill 1 to 1 Gluten Free Baking Flour
1/2 c + 1/3 c Bob's Red Mill Brown Organic Rice Flour
** Note on baking these in a conventional oven -
I like to par cook the crust if it will be loaded with toppings. Slide the crust onto a preheated cast iron or stone pan. Drizzle with olive oil and bake for about 7-10 minutes at 525 degrees F. Remove from the oven, add sauce and toppings, but do not over load this dough with sauce or toppings. Return to to oven and bake for 7-10 minutes more or until the cheese and crust are golden brown.