Crispy/chewy Gluten-free Pizza Dough Recipe


Last month I posted a recipe which shows how to make gluten-free pizza on the BBQ.  Well, what if you want to make this same pizza in the oven?  If you want that same crispy or chewy crust using a bread recipe, you can get that in your home oven with a gluten-free bread mix.  

Pizza Dough Recipe

Prep time:5 minutes
Rest time: 60 minutes  
Cook time: 13 minutes
Makes two 10 to 12-inch pizzas

Ingredients and other things you will need:

225g GF Bread Flour Blend
1 TBSP sugar
1/2 tsp salt
15g whole psyllium husks (or 10g ground)
240g Warm Water
2 tsp. Apple Cider Vinegar
1 TBSP olive oil
1 tsp yeast
extra oil
pizza toppings


If you have a pizza peel, you will feel very professional, but it's not necessary.  You can simply slide the pizza off the stone using the parchment paper.  No need to take the pizza off the paper until you serve.

In a mixing bowl or the bowl of a stand mixer, place:

240g Warm Water
15g whole psyllium husk (or 10g ground psyllium husk)

Whisk together just until all the psyllium is wet.  Place in the bowl:

2 tsp. Apple Cider Vinegar
1 TBSP olive oil
1 tsp yeast
225g GF Bread Flour Blend
1 TBSP sugar
1/2 tsp salt

Mix all the ingredients together with the dough hook of the stand mixer, or with a silicon spoon, until everything is thoroughly blended.  The dough will seem wet and sticky, but it should feel like a wet bread dough.  It will firm up as you go.

Let the dough rest in the bowl for 30 minutes, punch it down, and and re-mix, either by kneading or with a the dough hook of your stand mixer.

Divide the dough in half.  Place a piece of parchment paper down on a flat surface.  Dust half of the dough generously with flour,  put it on the parchment paper and flatten it out into a disk with your fingers.  Roll the dough out to a circle, 8-10 inches for chewy crust, to 12 or more inches - or as thin as you can get it - for crispy crust.  Lightly oil the top of the crust to prevent it from drying out.  Repeat with the second half of the dough (or refrigerate it or freeze it for use later).  Cover the dough with more parchment paper or a clean towel and let the pizza crust rest for 20-30 minutes.  Put your pizza stone in the oven and pre-heat to 500 F.  While the pizza is rising, prepare your toppings.  

Once the pizza dough has risen for about 30 minutes, take the pizza dough by the parchment paper and slide it onto the hot pizza stone.  Repeat with the second pizza if they both fit at once, or alternate turns in the oven.  Cook the dough for five minutes, then take it out of the oven and top it.  Put it back in the oven for 8 minutes, or until done.  When the cheese is melted your pizza is ready.  Let the pizzas rest for a few minutes, then enjoy!




Comments

Anonymous said…
Hey Gina! I was wondering if this recipe should use the 15 g psyllium husk as indicated, or should we follow the amount listed under the GF Bread Flour Blend? Or do we use both? Thank you for all your recipes, every single one has been fantastic!!!! You truly have changed my quality of life.
August 25, 2024 at 5:06 PM
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