• Chef Nate

Gluten Free Pizza Dough

This recipe makes 2, 10-12 inch pizza crust, depending on how flat you roll them out. It's fairly simple to make, great fresh out of the oven or even better cold (don't tell me how to enjoy pizza).

For the Dough :

3 cups All purpose Gluten Free Flour blend

4 1/2 teaspoons of baking powder

1/2 teaspoon of salt

3 tablespoons of Olive oil

1 1/4 cups lukewarm water

For the toppings :

1 lbs of grated Mozzarella cheese

8 ounces of tomato sauce

Other toppings (I like ham onions and olives best but be creative and try what you like)

First whisk flower, salt and baking powder in a medium bowl. Add in olive oil, and water and mix on low speed with a dough hook or with your hands until combined. Knead for about 5 minutes then transfer to an oiled bowl and cover with oiled plastic wrap. chill for about 10 minutes in the fridge.

On a lightly floured surface, shape into a smooth ball. Divide into two balls using a bench scraper, cover one of them with moist tea towel or bowl. shape one into a crust by lightly rolling it out with a rolling pin, flower generously and when you reach about 10-12" in diameter lay it on a piece of parchment paper.

In a preheated oven at 350 degrees Fahrenheit brush the pizza crusts with olive oil and bake for around 15 to 20 minutes or until golden brown. Remove from the oven carefully and then dress them with tomato sauce cheese and other toppings that you desire. Next we are going to bake it again in the oven until the cheese is melted, so about 15 to 20 minutes. Let it rest for a little bit before you cut it into four or eight pieces.


The thing I love most about this recipe is that it's not a fussy recipe, make it, chill it, roll it out bake it and you're pretty much done. It's also a really good versatile recipe to have because you can use it every week but change up the toppings if you're already sick of pepperoni or buffalo chicken.

I've not yet tried to make a risen gluten free dough, as I want to make my own flour blend for that. But finding a recipe for your own flour blend is like... well... diving throughout alchemical texts . So if anyone has any

recommendations I'd love to try them out. I hope you enjoy this recipe let me know in the comments below about any variations you make.

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