When I was recently asked to make a gluten-free pizza dough, I turned to the internet to find a recipe. I was pleased to find a good one on the King Arthur Baking Company website.
The recipe below is heavily based on the one I found online. I have used this recipe a handful of times and have found it to be consistently good.
This Recipe Feeds
This recipe is for a single pizza. I made it as a deep dish in a 10.5″ pre-seasoned Lodge Cast Iron griddle.
- 1 1/2 cups (234g) gluten free flour
- 2 tablespoons (18g) buttermilk powder – or – 2 tablespoons (14g) nonfat dry milk powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar or honey, optional
- 1 cup (227g) warm water
- 1/4 cup (50g) olive oil, divided
All told, you will need about 120 minutes to make this recipe. Most of that time is simply giving the dough time to rise. The time estimate includes cooking time as baking the pizza is a two-step process.
The breakdown of the time for each step of the recipes is as follows: about 10-15 minutes for the first mix; then 30 minutes for the first rise; another 5-8 minutes to finish mixing the dough; another 30 minutes for the second rise; 5 minutes to get the dough onto the pan and in the oven for the first cooking; 5 minutes more to add the toppings to the pizza; finally another 10-15 minutes for the toppings to cook.
- Place all the dry ingredients except the yeast and sugar or honey into a large mixing bowl. Mix until thoroughly blended.
- Place the sugar or honey, warm water, 2 tablespoons olive oil, yeast, and 1/2 cup of the dry mixture into a small bowl. Stir to combine. It’s okay to have a few lumps in this mixture.
- Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
- Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. (I typically mix my pizza dough by hand, but for this recipe, I use my cheap hand-held mixer.) The mixture will be thick and sticky – that is to be expected.
- Cover the bowl, and let the dough rest for another 30 minutes or so.
- Preheat the oven to 425°F. Do not preheat the pan. (I normally cook my pizza at 500°F in preheated pans, so this is a notable change.)
- Drizzle 2 tablespoons of olive oil onto the center of an 10.5″ round cast iron griddle. Scrape the dough from the bowl onto the puddle of oil.
- Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12″ to 14″ circle.
- Let the dough rest, uncovered, for 15 minutes.
- Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.
- Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen.
I hope that you enjoy the recipe!
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