Step by step tutorial on how to make your own gluten free pizza dough at home that bakes up soft + chewy with a beautiful crisp finish.
- 1/2 cup plus 2 tbsp warm water (about 110’F)
- 2 and 1/4 tsp active dry yeast (one packet)
- 1 tbsp honey (or sugar to keep it vegan)
- 1 and 1/2 cups gluten free baking flour (see note)
- 1/2 cup almond flour (I use THIS blanched brand)
- 1 tbsp psyllium husk (like this)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
- Add yeast + honey to warm water (about 110’F) and stir to combine. Allow to sit for 10 minutes to activate the yeast. If it does not get nice + foamy, your yeast may not be fresh.
- In a stand mixer (or with a hand mixer) combine GF baking flour, almond flour, psyllium husk, baking powder, salt, yeast mixture, + olive oil. Mix on LOW to combine then increase speed to MEDIUM and work dough for 2-3 minutes until it is nice + smooth. The dough should resemble cookie dough and will be slightly sticky. If it feels wet or very sticky, add more gluten free baking flour one tablespoon at a time to thicken.
- With a spatula, scrape the dough into a ball at the bottom of the bowl, cover bowl, and put in a warm place to rise for one hour. (I use my oven with the light turned on.)
- After 50 minutes, preheat oven to 425’F (remove dough if you placed it in the oven.) Place a pizza stone/heavy pizza pan into oven to preheat for 10 minutes.
- Meanwhile, lightly flour a piece of parchment paper and place dough ball in center. Gently press the dough into a 10 inch circle, dusting very lightly with flour if it feels too sticky. Pinch the edges up slightly to form a crust edge. Prick several times with a fork to prevent air bubbles on crust.
- Carefully remove the hot pizza stone/baking sheet from oven. Using the parchment paper, lift the pizza dough onto baking pan and par-bake for 10-12 minutes, until crust is just starting to brown.
- Remove from oven and turn heat up to 450’F. Add you favorite pizza toppings.
- Return to oven + bake for 8-10 minutes, until edges are golden + bottom is crisp. Allow to cool slightly before slicing.
Gluten Free Baking Flour: You can totally use a pre-made 1:1 Gluten Free Baking Flour. I just prefer to mix my own as I have tons of flours in my pantry for baking bread. Here’s my current favorite recipe: 3/4 cup sorghum flour, 3/4 cup brown rice flour, 1/2 cup tapioca powder, and 1/4 cup sweet rice flour.
See post above for baking tips.