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New Gluten Free Pizza Dough Recipe

Read more posts tagged with: Gluten Free (2), Pizza Dough (6), Vegan (2)

This is a new version of a gluten free pizza base that I have been working on and I think it’s finally ready to share! I’m quite excited about this base – you would be hard pressed to pick it as gluten free and it tastes delicious. The key is to give the shaped base time to rise before topping and baking.

Full credit to the talented Dan Lepard who wrote a recipe for gluten free bread using psyllium husks. I had never used these before and they work amazingly well in gluten free doughs, helping the dough to rise naturally and giving a nice chew to the cooked base. I use both yeast and baking powder in this recipe to get as much lightness in the dough as possible without overloading on the taste of either ingredient. Another interesting addition can be to add some herbs and spices to the dough as in this gluten free pizza recipe. Maybe not for the purists but worth considering.

I have included links to some of the more unusual ingredients on Amazon, but you should be able to find them in your local health food store.

Ingredients – makes 2 bases

Ingredient Weight Measure Bakers Percentage
Rice flour 140g 1 Cup 100%
Tapioca starch 70g ½ Cup 50%
Cornflour 70g ½ Cup 50%
Soy flour 20g 2 Tbsp 14.3%
Psyllium husks 12g 2 Tbsp 8.6%
Guar gum (you could use Xanthan gum if preferred) 6g 2 Small Tsp 4.3%
Instant Dried Yeast 12g 4 Level Tsp 8.6%
Baking Powder 8g 2 Level Tsp 5.7%
Salt 8g 2 Level Tsp 5.7%
Olive oil, plus more for shaping 20g 2 Tbsp 14.3%
Sugar 20g 14.29%
Gluten free Vinegar 3g 2.1%
Warm water 110g 1/2  of a cup 78%

Method

  1. Mix together all of the dry ingredients
  2. Add the oil, vinegar and water and stir well for about 30 seconds. The dough should be a stiff, sticky paste.
  3. Lay out 2 squares of oiled baking paper. Oil your hands to prevent sticking, and separate the dough into equal sized lumps.
  4. Following the shaping technique from my previous gluten free dough recipe, press the dough into a disc shape. Drizzle with as much olive oil as needed to make the dough workable. Aim for a base about 4mm thick with a slightly raised edge.
  5. Lay a piece of plastic wrap or baking paper over each base to stop it drying out and leave to rise for about 1 hour. You should also start preheating your pizza stone at this point.
  6. Once the bases have risen for an hour and the oven is properly hot, add cheese, sauce and ingredients according to your recipe and slide the pizza along with its sheet of baking paper into the oven. Cook until the crust is starting to brown, rotating in the oven halfway through cooking if necessary. You can also finish it off under the grill for a minute to really get the top browned well.

NOTES: If you don’t have all of these ingredients, you could substitute the rice flour, corn flour & tapioca for a commercial gluten free flour mix. The soy flour could be replaced by millet flour, fine polenta or maize flour as it is used to add flavour and colour. If reducing the sugar at all, add a pinch more baking powder as the sugar helps the yeast leaven the bread. Salt can be reduced or eliminated completely; it is mostly for flavour.

Read more posts tagged with: Gluten Free (2), Pizza Dough (6), Vegan (2)

7 comments to New Gluten Free Pizza Dough Recipe

  • Drew

    Have any version that is tied to teaspoons, cups, etc? Grams requires a weight scale.

  • Tim

    Hi Drew,
    I will do a ‘measure’ version of the recipe for you in the next few days.

  • Mari

    Hi Tim,

    Can you tell me if this is a thin, foldable crust type pizza ( New York Style) ? or a crisper version?

    Thanks
    Mari

  • Tim

    Hi Mari, This is a fairly thin crust pizza but might not be incredibly foldable. You could certainly fold it in half but the cooked base would tend more towards crispy than floppy.

  • Katie

    Hi Tim,
    Thanks for the recipe, just wanted to mention that the water weight, measure and percentage don’t add up… Or am I missing something?
    Thanks!

  • Tim

    Thanks Katie! The weight of water was right – blame my dodgy math for the measure and bakers percentage. I have corrected the recipe.

  • Yuli

    Hello,
    Im living temporarely in the andes mountains? so I can only get certain things here? what can i use instead of the following:
    Psyllium husks, Guar gum (you could use Xanthan gum if preferred), Tapioca starch? and what would be the amount of the susbstitutions? thanks a lot.

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