The best gluten-free pizza
If you are looking for the perfect gluten-free pizza, look no further. This recipe is easy to make and can be cooked in a home oven or a pizza oven. The result is the perfect chewy pizza crust. You'll never miss regular pizza again!
PREP TIME
4 hours
COOK TIME
8 minutes
INGREDIENTS
16
Serves: 12
Ingredients
Pizza Dough
- 240 grams240 grams240 grams Gluten-Free All-Purpose Flour - Primal Palate
- 2 Tbsp2 Tbsp2 Tbsp Milk Powder, Non-Fat
- 1 tsp1 tsp1 tsp Himalayan Pink Salt, fine salt
- 8 oz8 oz8 oz Water, warm to 110 degrees
- 1 Tbsp1 Tbsp1 Tbsp Water
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 2 1/4 tsp2 1/4 tsp2 1/4 tsp Active Dry Yeast
- 2 1/2 tsp2 1/2 tsp2 1/2 tsp Psyllium Husk, Ground
- 2 1/2 Tbsp2 1/2 Tbsp2 1/2 Tbsp Extra Virgin Olive Oil
Toppings
- 1/2 cup1/2 cup1/2 cup Crushed Tomatoes
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/8 tsp1/8 tsp1/8 tsp Black Pepper
- 1/2 tsp1/2 tsp1/2 tsp Oregano, Dried
- 1 cup1 cup1 cup Mozzarella, shredded
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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 the bowl of a stand mixer, combine the flour, milk powder, and salt.
- Warm the one cup plus 1 tablespoon of water to 110 degrees, and whisk in the sugar and then whisk in the active dry yeast. Allow the yeast to proof for 5 minutes.
- Using the paddle attachment, mix the dry ingredients on medium speed so they are evenly combined.
- Whisk the psyllium husk powder into the yeast mixture, and then pour the yeast mixture into the bowl of the stand mixer.
- Pour in the olive oil into the bowl of the stand mixer, and then mix the dough on medium- high speed, scraping down the bowl as needed. Mix for 5 minutes.
- Transfer the pizza dough to a proofing bucket with a lid, and then allow to rise at room temperature for 1 hour.
- After 1 hour, place the dough in fridge to chill for 1 hour, or up to 3 days.
- Dust your clean work surface with some additional flour.
- Preheat your oven 30-60 minutes ahead of baking. For an outdoor pizza oven, aim for 600-700F. A home oven should be 550F. For a home oven, use a pizza steel or stone, and preheat for 1 hour.
- Make your pizza sauce. Combine the tomato puree, salt, pepper and oregano. Mix together and set aside.
- Turn out the dough, divide in half.
- Working with one ball at a time, roll out the dough into a 12-14" crust, continually checking to make sure the dough isn't sticking to the surface.
- Move the crust to a pizza peel or small cutting board that you plan to launch the pizza from.
- Add the sauce and then the cheese.
- Bake the pizza for about 4 minutes in a pizza oven (Turning every 30 seconds or so), or 10-12 in a home oven at 550F.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 136 |
| Fat: | 7 g |
| Carbohydrates: | 12 g |
| Protein: | 4 g |
| Cholesterol: | 14 g |
| Sodium: | 237 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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