Gluten-free Pizza Dough

Serves:

6 (Makes enough dough for 3 medium pizzas)

Prep Time:

7 minutes, plus rising

Cook Time:

5 to 10 minutes per pizza

Introduction

About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

This pizza dough is softer than a wheat flour dough, and because it lacks the protein that develops in a wheat flour dough, it must be handled delicately when rolling. Once baked, this crust is crisp and holds toppings well, so you can pick up a slice and eat it just like a conventional slice of pizza.

Ingredients

  • 1⅓ cups (330 mL) warm water (105°F/41°C)
  • ¼ cup (60 mL) extra-virgin olive oil
  • 6 Tbsp (45 g) ground flaxseed (see note)
  • 1 Tbsp (15 mL) pure maple syrup
  • 2 cups (270 g) brown rice flour
  • 1 cup (130 g) tapioca starch
  • 2¼ tsp (1 pkg) instant dry yeast
  • 1 tsp coarse salt
  • Pizza toppings of your choice (see note)
  • Cornmeal, for dusting
NOTES: The ground flaxseed is a key ingredient because its nutty taste helps to replicate the taste of a conventional wheat-based crust and its binding capacity replaces eggs and really holds the crust together as it bakes.

Step by Step Instructions

Step 1

Measure the water and olive oil, and stir in the ground flaxseed and maple syrup. Set aside while measuring the rice flour, tapioca starch and yeast into a large bowl, stirring the yeast in before adding the salt. Add the water mixture and stir with a wooden spoon to blend well (because there is no gluten, it is not necessary to knead the dough). Cover the bowl tightly with plastic wrap and let rest on the counter for about an hour, until almost doubled in size.

Step 2

Preheat the oven to 500°F (260°C). Place a pizza stone into the oven, or invert a large baking tray onto a lower rack. Have ready three sheets of parchment paper roughly 14 inches (35 cm) square.

Step 3

Turn the dough out onto a lightly floured work surface (using rice flour) and divide it into three pieces. Shape the pieces into balls and set aside, covered with a tea towel, while you prepare your toppings.

Step 4

Roll out a piece of dough into a circle or oblong so that it is about ⅛ inch (3 mm) thick (and 12 inches/30 cm across, if a circle). Dust a sheet of parchment with cornmeal and set the pizza crust on top, then carefully place it onto an inverted baking tray (to carry it to the oven). Top the pizza as you wish. Open the oven door and gently slide the pizza-laden parchment from the tray onto the pizza stone (or heated baking tray) and bake for 5 to 10 minutes, until the crust is golden brown and the cheese is fully melted.

Step 5

Open the oven door (watch for steam!) and gently slide the cooked pizza and parchment off the pizza stone (or baking tray) onto a cutting board. Close the oven door but leave the heat on. Carefully slide the parchment out from under the pizza and slice to serve hot. Repeat with the remaining pizzas.

A gluten-free pizza crust is tender by nature (no gluten!) and deserves light and simple toppings. Spread a sheer layer of tomato sauce over the crust, then top with thinly sliced grilled eggplant and zucchini, a few dollops of ricotta and a sprinkling of Parmesan (pictured).