Easy Gluten Free Pizza Dough
Pizza has always been one of my favorite foods. When I found out I had to give up pizza because of my gluten allergy I was extremely bummed to say the least. I tried many frozen gluten free pizzas, and some were actually decent, but none came close to what I used to eating.
Never being one to settle, I decided to try to make my own pizza dough. Making my own pizza dough would mean I could have pizza whenever I wanted, with whatever toppings I chose. I began looking for recipes first, and then I started experimenting. I finally came up with the perfect recipe that creates a thin, crispy crust that will rival any delivery or restaurant pizza.
GF Pizza Dough Recipe
- 3 1/2 c. All Purpose GF Flour, plus flour for rolling out dough
- 1 Packets, Active Dry Yeast, or 2 1/4 tsp
- 1 tsp Salt
- 1 tbsp Sugar
- 1/4 c. Olive Oil, plus additional oil for bowl
Pour 1 1/2 cups warm water into a large bowl, sprinkle with yeast and let stand until it's bubbly, about 7 minutes.
Whisk in sugar, oil, and salt into yeast mixture. Add flour and stir until dough forms. Form dough into ball, and drizzle olive oil over dough to provide a light coat. Cover bowl with clean dish towel, and set aside in a warm place until dough has doubled in size, about 1 1/2 to 2 hours.
Place dough on a lightly floured work surface and gently knead 1 or 2 times before using. Divide dough into 4 sections, for smaller, personal size pizzas.
To cook pizza, preheat oven to 500 F degrees. Lightly oil your baking sheet, place your dough on sheet, and flatten out dough by hand, to desired thinness. Add your toppings, and bake on bottom rack for 10-12 minutes.
Freeze leftover dough for up to 3 months by wrapping dough, by individual sections, in plastic wrap, and sealing in freezer bags. Be sure to include date on bag.