Basic Gluten Free Pizza Crust
This gluten free pizza crust is not traditional. However, the method of cooking really improves the pizza quality. It makes getting a great gluten free pizza at home possible in your regular oven. This gluten free pizza dough recipe is easy to work with and you will definetly want to make it again.
- 210g Gluten free bread flour
- 1¼ tsp Xanthan gum
- 1 tsp Yeast
- 1 tsp Honey or sugar
- 1 tsp Salt
- 4.5oz/125ml Warm water
- 2½ tbsp Vegetable oil
Your dough should bubble and brown like this on both sides when grilled.
- Mix the flour, xanthan gum and salt together in a bowl.
- In a jug, combine the yeast, sugar and warm water and leave to sit for 5-10 minutes until it appears to have a foamy top. This means that your yeast is alive and will rise your dough.
- Add the yeasty water to the dry ingredients along with the oil and kneed for 5 minutes.
- Let your dough rise in a warm place for 1 hour or leave in fridge to rise overnight.
- Roll out your dough and place under grill/broiler (set as high as it goes) for 3-4 minutes or until you start to see browning and some charred bubbles. Do this on both sides of the pizza base.
- Take out, set your oven to 200°C add your toppings.
- Place in the centre of the oven to bake for 6-8 minutes or until the cheese begins to brown.
About This Recipe
Pizza is one of the most joyful foods to make and to eat! It is such a fun process where everyone can get involved. Gluten free pizza can be this too! I have experimented with lots of different gluten free pizza crust recipes over the years, many would crumble and crack, others would have a texture that was squeaky on the teeth (if you are a gluten free cook you know that texture well!). This recipe however is none of these. Of course, you will notice that it is not a traditional method as the crust is precooked without the toppings, but this is what allows it to bubble and brown in a standard confectioner’s oven. It is the cooking method here that really makes this recipe special!
You could put any toppings you like on this! Sometimes to make it extra fun I make my own mozzarella with the world cheese making kit, this will definitely impress your guests! Some of my favourite toppings for this pizza are goats cheese pine nuts and caramelised onions or ‘nduja and rocket.
Using any standard gluten free bread flour should work just fine! I prefer to use a brown bread flour as it gives the pizza a better texture. The one I use is the doves farm gluten free brown bread flour. You can find it in most UK supermarkets, or on amazon.
Question: Can I make my pizza dough a day in advance?
- Absolutely! You should make the dough and rather than proving it for a short time in a warm place, just allow it to prove in the fridge overnight. I recommend letting it come back up to room temperature before you use it though.
Question: How do I know when my pizza dough is done proving?
- Rule of thumb in terms of proving is usually such and such time or until it has doubled in size. A recipe will usually say how long the author proved their dough or how long proving should take at room temperature (20-22°C). However, proving time can depend on where you, are how warm/cold your house is, what the humidity level is, etc. So, you should follow the recipe, but check up on your dough. If it has doubled in size in less time that the recipe states stop proving early. If it hasn’t doubled in size by the time the recipe states, then leave it for longer.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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