Gluten-Free Pizza Dough

Name: Gluten-Free Pizza Dough
Prep time: 30 min
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 2 cups (300 g) gluten-free all-purpose flour (see note); 1 tsp instant yeast; 1/2 tsp salt; 1/2 cup (125 ml) boiling water; 1/2 cup (125 ml) cold water

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Preparation 30 min
Chilling 1 h
Makes 1 dough ball for a 12-inch (30 cm) pizza

For a gluten-free pizza crust that’s soft on the inside and crunchy on the outside, like one made with wheat flour, we attempted no less than 13 versions in our kitchen. Thanks to a few easy techniques that we developed, we can now say: “Mission accomplished.”

Featured in RICARDO Magazine Volume 23, Issue 7

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (300 g) gluten-free all-purpose flour (see note)
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup (125 ml) boiling water
- 1/2 cup (125 ml) cold water

Preparation

- In a bowl, combine 1 1/2 cups (225 g) of the flour with the yeast and salt. Set aside.
- Place the remaining flour in the bowl of a stand mixer. Pour in the boiling water. Using a spatula, mix until the dough comes together.
- Add the cold water to the bowl of dough. Mix well (there will still be lumps in the dough). Add the flour and yeast mixture. Using the dough hook, mix on low speed until the dough is smooth. Increase the speed and knead for 5 minutes (see note). The dough will be very sticky.
- Place the dough in a clean, lightly oiled bowl. With lightly oiled hands, shape the dough into a ball. Cover with plastic wrap and let rest for 1 hour in the refrigerator or until the dough has doubled in volume.

Note from Ricardo

For this pizza dough, we strongly recommend Cuisine Angélique brand “The Marvelous” all-purpose gluten-free flour. It is available in most supermarkets among the other gluten-free products.

It may seem odd to knead a gluten-free dough for 5 minutes, but this step is necessary. Instead of trying to develop a network of gluten as we do with a wheat-flour dough, here we are trying to stimulate the xanthan gum that’s in the gluten-free flour. This kneading time ensures that all of the grains and binding agents in the flour will be hydrated, guaranteeing a smooth dough with a beautiful structure.

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Glass measuring cup 500 ml

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This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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