PREP TIME
40-60 MINS
COOK TIME
5-7 MINS
SERVINGS
8 SLICES
CUISINE
ITALIAN
DIFFICULTY
MODERATE
CALORIES
N/A
2 1/2 cups gluten-free all-purpose flour blend
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons Xanthan gum (skip if your flour blend already contains it)
1 tablespoon olive oil
1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon garlic powder*
1 teaspoon dried basil*
1 teaspoon dried oregano*
Zest half a lemon*
INSTRUCTIONS
- Dissolve sugar in the warm water in a small bowl. Sprinkle yeast over the top and let it sit for about 5-10 minutes, or until it’s frothy.
- In a large mixing bowl, combine the gluten-free flour blend, salt, baking powder, xanthan gum (if using), garlic powder, dried basil, dried oregano, and lemon zest.
- Make a well in the center of the dry mixture. Pour the activated yeast mixture and olive oil into the well. Stir together until a dough starts to form.
- Once it’s mixed, cover the bowl with a clean kitchen towel or plastic wrap and let it sit for about 30-45 minutes to rise a bit. Note that gluten-free dough will not rise as much as traditional dough.
- As you approach the end of the dough resting time, start heating your pizza oven to around 700-800°F (370-425°C).
- Transfer the dough onto a piece of parchment paper that’s lightly dusted with gluten-free flour. With wet or oiled hands (to prevent sticking), press the dough out to form a 12-14 inch circle.
- Add your desired toppings. Using a pizza peel, transfer the pizza (with the parchment paper) into the pizza oven. Bake for about 5-7 minutes*, rotating once if needed, until the crust is golden and toppings are bubbly.
- Remove from oven, let it cool for a minute, then slice into 8 pieces and enjoy!
NOTES:
*The optional ingredients (garlic powder, dried herbs, and lemon zest) are what give this pizza dough its unique flavor. Adjust the amounts based on personal preference.
**Always be cautious when working with a pizza oven as they can get very hot. Times vary depending on the pizza oven you have.
***You can store unused dough in the refrigerator for up to 2 days. Make sure to bring it to room temperature before rolling and baking.
