I have found making gluten free pizza dough a bit of a challenge, finally this weekend I had some success. In my opinion, it still doesn’t really compare to our family’s traditional pizza dough, but this is the best yet for gluten free pizza! Sorry about the disclaimer, but if I didn’t need to eat gluten free; I would opt for our traditional recipe. That being said, this recipe did make a very good pizza, so I shouldn’t complain! I use the Aldi gluten free flour, and find it the best. Another trick I have found when making gluten free pizza is that using toppings sparingly seems to help the crust get crispy.
- 1 cup warm water
- 3 tsp yeast
- 1 egg
- 1 tbsp olive oil
- 3 – 4 cups gluten free flour
- 1 tsp salt
- Place warm water in a bowl
- Add yeast, salt, egg and oil
- Add flour, start with 3 cups of flour, and then add more as needed to make dough the right consistency
- Mix gently with a knife, and then combine with floured hands
- Place on a pizza tray lined with baking paper (I use trays with holes in the bottom, which helps make the pizza get crisp
- Gently roll out with a rolling pin or press into shape with your hands (gluten free dough is much harder to roll out than regular dough)
- Makes 2 pizza bases
- Allow pizza dough to sit on the tray for an hour or so before topping (don’t know if this is necessary, but this is what I did)
I usually top my pizza with a very scant amount of crushed tomatoes, maybe about 3 tablespoons, some crushed garlic, herbs, peperoni, mozzarella and a drizzle of extra virgin olive oil. Another good topping is a thin layer of basil pesto, a little crushed garlic, mozzarella and a drizzle of extra virgin olive oil. Bake in a hot oven 220 C / 450 F for approx. 20 minutes (possibly a little longer to get the crust crispy).