Gluten Free Pizza Dough
The EASIEST, FOOLPROOF 6 ingredient Gluten Free Pizza Dough recipe ever! Add your favourite toppings for the ultimate homemade pizza night!
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Servings: 2 large pizzas
Calories: 829kcal
Cost: $5
Equipment
- Mixing Bowl or Thermomix
- ThermoServer or bowl for rising
- Oven
Ingredients
- 7 g (2 tsp) instant yeast
- 180 ml (¾ cup) lukewarm water
- 2 tbs caster sugar
- 480 g (3 cups) gluten free flour see notes
- 1 tsp salt
- ½ tsp baking powder
- 1 tbs (15g) olive oil
- 120 ml (½ cup) extra lukewarm water
Instructions
- To make the pizza dough, place the yeast, (180 ml) lukewarm water and sugar into a small bowl. Allow to sit for 5-10 minutes or until the yeast is frothy.If using a Thermomix: place the yeast, (180 ml) lukewarm water and sugar into the Thermomix bowl and allow to sit for 5-10 minutes or until the yeast is frothy.
- In a large bowl, place the gluten free flour, salt and baking powder and whisk to combine. Make a well in the centre of the dry mixture. Pour in the yeast liquid, the olive oil and extra water (120ml).If using a Thermomix: Add the gluten free flour, salt, baking powder, olive oil and extra (120ml) water and mix for 6 seconds, Speed 6.
- Use a spoon to mix the dough until it comes together. The mixture will be VERY sticky - this is perfect. Cover with a tea towel and leave for 1 hour. If using a Thermomix: Knead for 2 minutes on Interval speed (Kneading function). The mixture will be VERY sticky - this is perfect. Leave covered in the Thermomix bowl for 1 hour.
- Drizzle a small amount of oil onto your pizza trays. Coat your hands in oil too (this makes it easier to handle the dough).
- Divide the dough into 2 portions. Use your oiled hands to press the mixture out on the trays until the bases are thin and even.
- Top the bases with pizza sauce and your favourite toppings and cook in a 200 degree celsius oven (fan-forced) for roughly 15 minutes or until toppings and base are cooked to your liking.
Notes
RECIPE NOTES & TIPS
- Make sure your yeast is still active - using sachets of instant yeast is a great way to ensure that it's still active (just check that it's still within the use by date). If you're using a larger container of instant yeast powder, make sure you store it in the fridge once opened. Yeast that is still active will turn foamy when left in lukewarm water with sugar for 5-10 minutes. If it doesn't go foamy, it's no longer active and your pizza dough won't rise properly. Throw it out and use a new packet or sachet of yeast.
- Instant or fresh yeast - you can use either instant yeast or fresh yeast in this recipe. I always use instant yeast as it's easy to purchase from the supermarket.
- Ensure you use LUKEWARM water - if your water is too hot, it will kill the yeast and the dough won't rise. The water should be 36-40 degrees celsius - just slightly warm to the touch.
- Gluten-free flour - gluten free flour is available from all supermarkets, food stores and health food stores these days. Choose a gluten free plain flour (not self raising flour).
- The mixture will be VERY sticky - this is perfect! Do NOT add more flour.
- Drizzle oil onto your pizza trays and onto your hands - this makes it easier to spread out the dough.
- Overnight rise option - instead of rising your dough, you can leave it in the fridge overnight (up to 3 days) in a ziplock bag. Remove from the fridge, roll out and bake.
- Freeze - you can freeze any unbaked dough for up to 1 month. Allow to defrost in the fridge overnight and then bring to room temperature before rolling and baking.
- Serves - this recipe will make two very large pizzas, four medium pizzas or eight mini pizzas.
Nutrition
Calories: 829kcal | Carbohydrates: 167g | Protein: 23g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1166mg | Potassium: 135mg | Fiber: 23g | Sugar: 19g | Vitamin C: 0.01mg | Calcium: 186mg | Iron: 8mg