Gluten-Free Pizza Dough
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 275
- Total: 13 hr 30 min (includes rising time)
- Active: 15 min
Ingredients
1 1/2 cups gluten-free all-purpose flour, such as Bob's Red Mill (see Cook's Note)
1/4 cup coarse yellow cornmeal
2 teaspoons psyllium husk powder
1 teaspoon instant yeast
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
3/4 cup warm water (at 110 degrees F)
2 tablespoons olive oil
Assorted pizza toppings such as sauce, shredded cheese, meat and vegetables, as desired
Directions
- Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.
- Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
- Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
- Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The dough may seem very wet, but the flour and cornmeal will absorb a lot of the moisture while it rests.