I have been gluten free for over 10 years now. This meant that if I wanted pizza I had to settle for a store bought, frozen pizza since baking with gluten free flour can be extremely difficult, if not impossible at home unless you’re some sort of baking genius.
About a year ago I started to miss making homemade pizza dough and bread and set out on a mission to learn how to cook good quality gluten free dough at home.
I tried every single flour that I came across and was unable to find a good, gluten free flour that made baking easy.
Then I came across Cup4Cup flour (this is not a sponsored post, I just LOVE them!!).
Seriously, this flour has been a game changer. And that’s an understatement. It’s the only gluten free flour that I have ever came across where you don’t have to do anything special to it in order to make the recipe gluten free. I just substitute this flour for any all purpose flour that a recipe may call for.
It’s that easy.
After trying a lot of recipes for gluten free dough and none of them quite “hitting the spot”, I came up with this one.
It’s SO good. My picky husband even likes it, and he’s not even gluten free.
You’ll need the following ingredients in order to make this dough:
- Cup4Cup Gluten Free All Purpose Flour– I can’t stress enough how amazing this flour is. I’ve tested numerous gluten free flours and this one has been the best. I don’t know what else works, but if you can find a different type of GF flour, then use what works for you!
- Active Dry Yeast– 1 packet of Fleishmann’s Active Dry Yeast Original, or another brand.
- Salt
- Sugar
- Olive Oil
The first step is to mix 1 1/4 cup of warm water and 1 tablespoon of sugar with 1 packet of active dry yeast.
Let this sit undisturbed, until foamy on top, which is about 8-10 minutes.
Now is a good time to measure all of the other ingredients while waiting on the yeast to foam. Mix together all of the dry ingredients (flour, salt, sugar).
When the yeast is ready mix the olive oil and the yeast together with the dry ingredients. You can use a wooden spoon or a dough whisk.
Mix together until a “shaggy dough” starts to form, then knead in the bowl until the dough just starts to come together.
Next, prepare your work surface by sprinkling flour onto a hard surface (such as a clean counter or a large cutting board).
Knead on work surface for a few minutes until the dough is mixed properly. Since this dough is GF, kneading for an extended period isn’t necessary since there is no gluten that needs to form.
Put the kneaded dough into a large, oiled bowl, cover, and let sit for 2 hours.
The dough should be roughly double in size.
After the dough has risen punch it down to get rid of excess air pockets.
Take out of bowl, place on prepared, floured work surface. Cut the dough in half or quarters. Wrap the unused portion in plastic wrap and place in the refrigerator.
Sprinkle flour on top to prevent it from sticking to rolling pin and roll into a circular shape. (Note– since this is a GF dough I’ve found it easier to use a quarter of the dough, shape it into a circle, then transfer it to what I’m cooking it on. Since there is no gluten it won’t be as elastic as “regular” dough and I’ve had issues in the past of the dough tearing apart while transferring it. Plus a quarter of the dough makes the perfect personal sized pizza!).
Add whatever toppings you would like to and bake at 425 F for 15-20 minutes or until the crust is a golden brown. As a side note you can also bake at a higher temperature (around 500 F) on a pizza stone.
I hope you enjoy making (and eating!) this dough as much as I do!
PrintThe BEST Gluten Free Pizza Dough
This dough is an easy to make, just as good, GF alternative
- Prep Time: 2 hours 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 servings 1x
- Category: pizza
- Method: bake
- Cuisine: American, Italian
Ingredients
For Yeast
- 1 1/4 cup Water
- 1 tbsp Granulated Sugar
- 1 packet Active Dry Yeast
Dry Ingredients
- 3.5 cups Gluten Free Flour I use Cup4Cup
- 1.5 tsp Salt I use Pink Himalayan
- 1/2 tsp Granulated Sugar
Instructions
- In a small bowl, combine water and 1 tbsp of sugar. Mix together until sugar has completely disolved.
- Sprinkle packet of yeast on top of water/sugar mixture and let sit for 8 minutes, or until yeast is foamy on top.
- In a medium bowl, using a dough whisk or a wooden spoon, mix together all dry ingredients (flour, salt, sugar), olive oil, and yeast mixture.
- Mix until a shaggy dough forms, then knead inside of the bowl until dough forms.
- Turn dough onto pre-floured work space (either a clean countertop or large cutting board) and knead for a few minutes until the dough comes together and isn’t too sticky or firm (slightly tacky is best, not so much that it’s sticky). Note: If the flour is too sticky try gradually adding flour until it’s firmer. If it’s too firm/dry try gradually adding water until it’s more pliable.
- Roll into a tight ball, place into a pre-oiled large bowl and cover with plastic wrap. Let sit for 2 hours or until dough has roughly doubled in size.
- Pre-heat oven to 425°F
- Uncover the dough and punch down a couple of times to get rid of excess air that has built up.
- Turn dough onto pre-floured work surface and cut into quarters (1 quarter is 1 serving so if making for 2 people use 1/2 or 2 quarters).
- Roll into ball, sprinkle with flour and using a rolling pin roll dough into a circular shape (or whatever shape you’d like).
- Pinch the edges of the dough to form a crust.
- Brush dough and crust with olive oil.
- Add sauce and any toppings that you want.
- Cook at 425°F for 15-20 minutes, or until crust is a golden brown and inside is cooked throughly.
