My quest is over. And I am a happy girl. I have been searching for a GOOD gluten free pizza dough recipe for 6 years. I have tried more than I can count. I have ordered from specialty shops, scoured blogs, had some terrible pizza, some OK pizza, and finally, a FANTASTIC pizza.
This is one of those recipes that made me so happy I wanted to shout it from the rooftops. I wanted to get on a plane and fly to Texas to make it for my sweet sister-in-law who has Celiac. Can you tell how excited I am? Seriously, if I had an extra kitchen, I would start selling these par-baked so that other people could purchase them and have yummy pizza too. But, since I don’t, maybe those of you who read this post will make it and have the same glorious pizza experience that we had tonight in our house.
The texture is outstanding (does not even compare to anything I have had before in the GF pizza world). The crust bubbles up and is chewy. The bottom is crispy like it supposed to be. It is yeasty and . . . PERFECT.
Credit for this goes to someone on Epicurious. I took a recipe there and subbed corn starch for chick-pea flour (I don’t like the taste) and added some salt. Next time I might also add some Italian seasonings to the dough.
Warning: This did take me a while. I am not sure if it was because there were little people hanging on my legs and begging and pleading for the pizza to be ready, or if it is a long recipe. Either way it is worth it. If WHEN I make this again, I will double and maybe triple it to have some to put in my freezer for another time. It is that good.
Perfect Gluten Free Pizza
Makes 2 10 inch pizzas. . . can feed two very hungry adults or 4 moderately hungry people. It fed our family of 5 plenty and we still had 2 pieces left over.
3/4 cup tapioca flour
1/2 cup white rice flour (don’t use brown. . . you will get a more gritty texture if you do)
1/3 cup corn starch
1/3 cup sorghum flour
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tsp italian seasonings (optional)
1/2 cup whole milk
1/4 cup water
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
2 tablespoons olive oil + plus more to use on your hands when handling the dough
Whatever sauce (I used store bought), toppings, and cheese you like
In bowl of electric mixer, whisk together tapioca flour, white rice flour, corn starch, sorghum flour, xanthum gum, and salt.
Combine milk and 1/4 cup water and heat in microwave until warm but not hot to the touch, about 45 sec -1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Let proof for about 5 minutes. You should see a nice foamy top, indicating that the yeast is active. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes. The dough will still be pretty sticky which is ok.
Preheat oven to 400°F. Put your baking sheet in the oven on the bottom rack to preheat.
Have ready two 12-inch squares parchment paper, dusted with white rice flour. Scrape half of dough onto each square and form each half into a ball.
Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
UPDATE: This is a very sticky dough. You may not actually form a ball, but rather have 2 heaps of the dough. I have tried two methods to get this dough spread out in the circles: 1) The one described above using oil to pat and stretch the dough is somewhat difficult but don’t give up. You can use a bit of flour on it as well if needed. 2) I also tried just liberally dusting the dough with rice flour and/or tapioca flour. It made it MUCH easier to work with BUT (and this is very important!!!) it didn’t rise as well. I think the extra flour weighed the dough down too much. So, perhaps try a combination of a bit of oil and a bit of flour. That seems to be the compromise and has worked well for me.
**SECOND UPDATE: I made this pizza today and did not let it rise, curious if it would rise well in the oven without a previous rising on the counter. It rose WONDERFULLY. no more waiting for it to rise. Just pat it out the way you like it (using oil and as little flour as possible on your hands) and put it on the bottom rack of your preheated oven. Amazing. So excited because this means I can have pizza ready from start to finish in such a short amount of time. **
Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes. I let mine rise on top of the stove. The subtle heat from the oven while it is preheating was perfect for helping my dough rise.
Transfer crusts with parchment to preheated pizza stone or baking sheet and bake on bottom rack about 5 minutes, until dough is slightly firm to the touch. You will notice your dough getting nice and bubbly, but not yet brown at all.
(If you want to freeze pizza for later, now is the time to do it. Let the crust cool now and then top with your sauce, toppings, and cheese. Wrap well with plastic wrap and freeze for another time. When you are ready to bake these, let them sit out for about 15-20 minutes to partially thaw, preheat oven to 400 and bake for 10-15 minutes on the bottom rack until nicely browned.)
Remove from the oven and gently slide the parchment paper out from under each crust so that the crust is now directly on your baking sheet. (It won’t stick now that it is partially baked. Top with your sauce and desired toppings. We used red peppers, onions, baby spinach, spicy sausage and turkey pepperoni but by all means, use whatever your family likes.
Bake on the bottom rack for about 10 minutes until cheese is melted and your crust is wonderfully browned. Cool for about 5 minutes and then serve!