The best gluten-free pizza (Edit recipe)

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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!

4 hours

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	7 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	234 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

Serves: 12

Ingredients

Pizza Dough

240 grams Primal Palate Gluten-free All-Purpose Flour
2 Tbsp Non-Fat Milk Powder
1 tsp Himalayan Pink Salt, fine salt
8 oz Water, warm to 110 degrees
1 Tbsp Water
1 Tbsp Granulated White Sugar
2 1/4 tsp Active Dry Yeast
2 1/2 tsp ground Psyllium husk
2 1/2 Tbsp Extra Virgin Olive Oil

Toppings

1/2 cup Crushed Tomatoes
1/4 tsp Himalayan Pink Salt
1/8 tsp Black Pepper
1/2 tsp dried Oregano
1 cup Fresh Mozzarella, shredded

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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 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.