The Best Gluten Free Pizza Dough
Oh, how I miss the days of going online and ordering a pizza from Domino's, Pizza Hut or the like (Hungry Howie's was another college staple for me). Pizza is one of those foods that is a staple for so many because it's relatively inexpensive and it fills you up. However, once I found out that it would be better for my body to avoid gluten (I have a family history of hypothyroidism, and some blood work indicated it might be a problem for me, too), the quest for a decent gluten free pizza began.
Unfortunately, as many of you other gluten freers know, it can be very hard to find a decent gluten free pizza. Most of the time, the crust is flimsy and flavorless, or stiff and like cardboard. Not to mention that fact that they tend to be expensive! I thought I had finally found a great gluten free pizza dough substitution when I found Trader Joe's premade gluten free pizza crusts, but imagine my disappointment when it was discontinued.
So again, the search continued. I had truthfully given up ordering pizza when out because I was never satisfied with the quality. I decided that if I wanted to get a great quality gluten free pizza dough, that I would just have to experiment with different recipes and make my own. Well, I'm here to tell you that I have done it, and it's AMAZING! It is by far, the best gluten free pizza dough that I have ever had, and I don't make that statement lightly.
I've tried making this recipe with several different flour combinations, and I can confidently say that there are several options for making this dough that end up with a killer result! Kevin and I decide to share this recipe in one of our Night In videos over on our YouTube channel, so if you want to see the process and get our final thoughts, definitely check it out!
The great thing about making your own pizza is that you can completely customize it to be exactly what you want. This is probably my favorite part about making my own pizzas at home. I had always been intimidated by the thought of making my own dough, but I'm so glad that I decided to give it a go!
Gluten Free Pizza Dough
This dough is very versatile. You can use most gluten free flour blends and end up with a great result. The only blend that I haven't been a huge fan of for this recipe has been a garbanzo bean flour blend that I tried out a while back, the dough ended up being way too crispy, to the point that you couldn't eat it. Though I imagine you could tweak the cooking time and end up with a more tender crust. My go to gluten free flour blend is Wal-Mart's Great Value Gluten Free Flour Blend.
1 + 1/4 cup - Gluten Free Flour
1/4 cup - Almond , Oat or other coarse Gluten Free Flour
1 cup - Warm Water
1 TBSP - Sugar or Honey
1 + 1/2 TSP - Active Yeast
1 TSP - Baking Powder
3/4 TSP - Salt
2 TBSP - Olive Oil
Combine the warm water, sugar or honey and the active yeast in a measuring cup. Make sure you stir the mixture, then let the mixture sit so that the yeast can proof and activate, about 4 minutes.
While waiting for the yeast to activate, pull out your hand or stand mixer. I love using my Kitchen Aide Stand Mixer for this recipe so that I can do other things while the dough is prepping. In the bowl of the stand mixer, combine the gluten free flours, salt and baking powder.
Turn the Kitchen Aide Stand Mixer on low, and begin to add the yeast mixture to the flour. If the mixture it looks soupy, you will want to add more of your gluten free flour. I tend to add more of the coarser flour first, and then alternate with the finer gluten free flour blend as needed. I add in 1/4 cup increments. You want the dough to resemble something like cookie dough (watch our Night In video to see the consistency).
Once you have the consistency down, increase the speed on your stand mixer to medium-high and beat for 3-4 minutes.
Remove the bowl from the base of your stand mixer, drizzle olive oil over top of the dough (about 2 TBSP) and use a spatula to push the dough down the side of the bowl to form a ball. Cover the dough with a kitchen towel and let it sit of 30 minutes.
Preheat your oven to 425 degrees F. Oil a round 12" pizza pan, or a 9" x 12" baking sheet, both work beautifully. Using oiled hands, press the dough onto the pan to fill it out. This is not the type of dough you roll out with a rolling pin. It will feel thin, but this is what you want.
Cover and let the dough stand for another 10 minutes.
Bake the dough for 12-15 minutes, without any toppings. Then pull the crust out of the over, top as desired and bake for another 10-15 minutes.
Transfer your pizza to a wood cutting board, slice and enjoy!
This is by far, the best gluten free pizza dough I've ever had! The dough is crunchy, not flimsy in the slightest, and has great flavor and texture. I hope you give it a go! If you do, please let me know how it turns out! If you'd like to see more of our gluten free Night In adventures then be sure to subscribe to our YouTube Channel and sign up for our newsletter so you get the notifications for when we put out new content.
Do you have a favorite gluten free recipe? What is it? Also, be sure to check out our gluten free mushroom ravioli Night In!