Gluten Free Pizza Dough

Gluten Free Pizza Dough

Ingredients:

• 2 ¼ cups (333g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the light blue bag)

• 2 Tbsp (18g) psyllium husk

• 2 tsp baking powder

• 1 tsp kosher salt

• 1.5 cups warm water

• 1 Tbsp + 2 tsp active dry yeast

• 2 Tbsp white granulated sugar

• 2 Tbsp extra virgin olive oil

Yields 4 servings

Prep Time: 90-120 minutes

Cook Time: 10-12 minutes

In a measuring glass, thoroughly whisk together the warm water, active dry yeast, and sugar. Allow to bloom for about ten minutes.

In a large bowl or standing mixer, whisk together the dry ingredients until homogenous.

Once the yeast has bloomed and is fragrant, combine the wet ingredients along with the olive oil into the dry ingredients with a dough hook (or by hand, amply greased with olive oil). Let the ingredients work together for five minutes on medium speed. The dough will be soft and a bit tacky. If kneading by hand, allow extra time (and patience) to get the dough together.

Once your dough is fully formed, scrape down the sides and spray/cover it/the bowl with olive oil and cover with a clean dish towel. Allow the dough to proof in a warm area for 60-90 minutes. Preheat your oven to 475F.

Once the dough is ready, I recommend placing it directly on a sheet of parchment paper. You may lightly dust with flour or spray with oil, but the dough might not need it. Using your fingers or a rolling pin, press/roll the dough into your desired shape. You can divide the dough into smaller pizzas, or do one larger crust.

I use my finger tips to press from the center outward until my circle is formed. To make a nice crust, I take my fingers and tuck the edges underneath the crust to allow for a slightly raised and smooth crust. Use the curve of your hand to smooth out the edges of the crust. Transfer the crust and parchment paper onto a baking sheet. Note that excess parchment paper may burn, so feel free to trim it down before baking. 

For a crispier crust, parbake at 475F for 2-3 minutes. Then top accordingly, and bake for an additional 8-10 minutes. Slice and serve hot!