Gluten-free Pizza Dough

One thing people miss when eating gluten-free is pizza. But, with all the gluten free flour mixes available today, there is no real reason to do without. Try this, and get creative to make your own.

A pizza crust has a 5 to 3 flour to liquid ratio. If you keep that the same you’ll turn out great dough regardless of the type of flour you choose.

Adapted from:
http://www.bobsredmill.com/recipes.php?recipe=1466

Gluten-free Pizza Dough

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Main Dish
Cuisine Comfort Food, Italian
Servings 8 People

Ingredients
  

  • 1 1/2 Cups Gluten-free Flour
  • 1 Tbs Dried Tarragon
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Xantham Gum
  • 1 Packet Dry Yeast
  • 1 Cup Warm Water
  • 1 Tbs olive oil

Instructions
 

  • Using a stand mixer with a dough hook, mix all the dry ingredients together until fully blended.
  • Beat until all the way mixed, and then cover the bowl with saran wrap for 30 minutes.
  • Pour the wet mixture into the dry mixture and beat with the dough hook.
  • In a separate bowl add the oil, warm water, sugar, and yeast, allow to bubble a bit.
  • Spread dough with greased hands on prepared pizza pan. Let sit for 15 minutes and then bake at 475 for 8 to 10 minutes. Top with whatever ingredients you want, then bake again until bubbly another 8 to 10 minutes.
Keyword gluten, pizza