Gluten Free Pizza Dough (Edit recipe)

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I am SO excited to share the newest and more improved version of my homemade gluten free pizza dough, using only EIGHT ingredients.

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Original Recipe

PREP TIME

1 hour and 30 minutes to 2 hours

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

8

Serves: 4

Ingredients

2.25 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, the light blue bag (333g)
2 Tbsp Psyllium Husk, Ground, (18g)
2 tsp Baking Powder
1 tsp Kosher Salt
1.5 cup Water, warm
2.66 Tbsp Active Dry Yeast, (1 Tbsp + 2 tsp)
2 Tbsp Granulated White Sugar
2 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

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 measuring glass, thoroughly whisk together the warm water, active dry yeast, and sugar. Allow to bloom for about ten minutes.
In a large bowl or standing mixer, whisk together the dry ingredients until homogenous.
Once the yeast has bloomed and is fragrant, combine the wet ingredients along with the olive oil into the dry ingredients with a dough hook (or by hand, amply greased with olive oil). Let the ingredients work together for five minutes on medium speed. The dough will be soft and a bit tacky. If kneading by hand, allow extra time (and patience) to get the dough together.
Once your dough is fully formed, scrape down the sides and spray/cover it/the bowl with olive oil and cover with a clean dish towel. Allow the dough to proof in a warm area for 60-90 minutes. Preheat your oven to 475F.
Once the dough is ready, I recommend placing it directly on a sheet of parchment paper. You may lightly dust with flour or spray with oil, but the dough might not need it. Using your fingers or a rolling pin, press/roll the dough into your desired shape. You can divide the dough into smaller pizzas, or do one larger crust.
I use my finger tips to press from the center outward until my circle is formed. To make a nice crust, I take my fingers and tuck the edges underneath the crust to allow for a slightly raised and smooth crust. Use the curve of your hand to smooth out the edges of the crust. Transfer the crust and parchment paper onto a baking sheet. Note that excess parchment paper may burn, so feel free to trim it down before baking.
For a crispier crust, parbake at 475F for 2-3 minutes. Then top accordingly, and bake for an additional 8-10 minutes. Slice and serve hot!

Notes

If you happen to have a mixer with a dough hook attachment, that is going to be your best friend to knead these ingredients together. Working by hand is totally feasible, it will just require a bit more patience as the dough will be quite tacky.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	640
Fat:	7 g
Carbohydrates:	120 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	316 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.