Gluten Free Pizza Dough (Edit recipe)

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This gluten free pizza dough recipe is something I've been working on and updating over the years as I've learned new methods and techniques. I'm really proud of this one and hope you love it as much as I do!

2 hours and 30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	8 g
Carbohydrates:	89 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	898 mg
Fiber:	11 g
Sugars:	6 g
Calculated per serving.

Serves: 4

Ingredients

1.5 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
.5 cup Sweet White Rice Flour (Bob's Red Mill)
2 tsp Xanthan Gum
2 tsp Kosher Salt
2 tsp Baking Powder
1 cup Water, warm
1 Tbsp Active Dry Yeast
2 tsp Active Dry Yeast, (1 Tbsp + 2 tsp total)
2 Tbsp Granulated White Sugar
2 Tbsp Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a standing mixer or large bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour, Bob’s Red Mill Sweet White Rice Flour, xanthan gum, kosher salt, and baking powder until homogenous.
Measure out a cup of warm water, add the sugar and active dry yeast, and stir well. Allow the yeast to bloom for several minutes.
If you’re using a standing mixer, switch to a dough hook before continuing.
Gradually add the bloomed yeast into the dry ingredients over medium speed.
Then add the olive oil, and knead on medium-high for upwards of 5 to 7 minutes. This will give the ingredients ample time to activate and start working together to create the chewy texture we’re looking for.
The dough will be quite tacky and may appear more wet than you anticipate. Ensure that every morsel of dry ingredients has been incorporated before covering with a towel, placing in a cool oven with the light on, and allowing to rise for a minimum of 90 minutes. Two hours proofing will yield the best results.
Once the dough has finished proofing, preheat the oven to 475F.
If you have a pizza pan or stone, cover completely with foil or parchment paper.
Dust the covered pan with Bob’s Red Mill Sweet White Rice Flour, and dump the dough onto the pan.
From here, dust additionally with another layer of the flour on top.
Securely cover the dough with plastic wrap and begin rolling the dough to your desired shape and thickness.
Remember that the dough is very sticky, so the flour coatings will help it from sticking to your hands. If at any point it is sticking too much, dust with additional flour.
When the pizza is your desired shape, remove the plastic and parbake for five minutes at 475F. This will help establish some texture and provide air bubbles to our pizza.
Carefully remove and add your sauce, cheese, and toppings.
Bake for 11 minutes until the crust is golden brown and the cheese is bubbling.
Allow a few minutes to cool before cutting. Serve hot and enjoy! You did that!!

Notes

For this recipe, you will require either aluminum foil or parchment paper, as well as plastic wrap. This recipe is more curated for using a standing mixer, but you are welcome to knead by hand. I would recommend having extra Bob’s Red Mill Sweet White Rice Flour on hand to prevent sticking while kneading.