Homemade pizza with fresh dough and the quality toppings of your choice isn’t just for people who can eat gluten. Breadtopia’s gluten free bread flour makes an amazing pizza that doesn’t require a lot of time or advanced baking skills. Our recipe has just four ingredients and a few simple steps to arrive at delicious gluten free pizza.
As a baker who mostly uses wheat flours, I admit that I haven’t explored gluten free pizza options the way a person with celiac disease or gluten intolerance might. So in addition to (and arguably more important than) eating and enjoying this pizza myself, I made these pizzas for a couple of households that don’t eat gluten. The feedback was super-positive, along the lines of “this is better than any gluten free pizza I’ve ever had, both storebought and from restaurants known for their gluten free pizzas” and “this doesn’t taste gluten free.”
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Gluten Free Pizza Baking Tips
- Don’t add extra liquid to the dough. If possible, use a scale to measure the flour, water, and oil for this recipe. (The yeast will be easier to measure with a teaspoon.) When mixing, the dough may initially seem dry, but it with a little kneading, all the flour should get absorbed. Any extra liquid can result in a crust with a “gum line.” This is the term pizza chefs use to refer to the undercooked dough between the bottom of the pizza and the sauce. If a gluten free dough is too wet, the crust will look like it is undercooked, but extra baking and even parbaking the crust (baking it before adding the toppings) will not fix the gum line.
- Watch the dough and not the clock. This GF dough shouldn’t expand as much as a regular pizza dough. Letting the dough rise more results in a bread structure that collapses once it is baked. The first rise is quite short (15 minutes) and mainly intended to hydrate the flour. After this, you’ll briefly knead the dough and shape it into a ball for the second rise. The second rise varies in duration but should only last as long as it takes for the dough to expand by about 50%. The photo below shows this expansion, which took about an hour.
- Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.) If you plan to use a lot of toppings, or you want the toppings to be less cooked e.g. paler cheese, then you should parbake the crust, giving the crust about 6 minutes in the oven before removing it to add the toppings, and then baking for another 7 minutes or more.
This recipe makes gluten free pizza crust with delicious flavor and awesome texture using Breadtopia's gluten free bread flour. Watch the short video above to see how much the dough should rise and how to shape the rounds.
Serving Size
1 pizza
Prep Time
30 minutes
Baking Time
13 minutes
Total Time
43 minutes
Ingredients
For one 10" pizza
- 150 grams gluten free bread flour (1 cup) *
- 2 grams instant yeast yeast (1 tsp) **
- 155 grams water (1 1/2 cups)
- 20 grams olive oil (1 1/2 Tbsp)
Baker's Percentages
- 100% gluten free bread flour
- 103% water
- 28% olive oil
- 1.3% instant yeast
Instructions
- Whisk together the flour and yeast in a bowl.
- Add the water and oil, mixing thoroughly.
- Cover and let the dough proof somewhere warm for 15 minutes.
- Knead the dough. Divide it if you're making multiple pizzas. Each pizza should be about 325 grams.
- Form the dough into a ball(s) and place them in covered, lightly oiled container(s).
- Let the dough expand by about 50%. This can take anywhere from 30 minutes to 2 hours.
- Preheat your oven and a baking stone or steel at 500°F for 30 minutes. Try to sync the completion of the preheat with the end of the final proof of the dough. If you don't have a baking stone or steel, you can use an upside down baking sheet as your cooking surface, making sure to follow its temperature guidelines and adjusting your cooktime accordingly.
- Using a rolling pin, flatten the dough into a round that is about 1/4 inch thick. This can be done on an oiled work surface or a piece of parchment paper. Don't worry if the dough breaks at the edges, you'll fix it in the next step.
- Fold the edges of the dough circle under, making a thicker perimeter (cornicione) and reconnecting any split dough edges. The video demonstrates this.
- If you prefer to parbake the crust because you want a thick layer of toppings or you want your toppings less browned, see the instructions at the end, otherwise you can top the dough at this point.
- Load the pizza onto the hot baking stone and bake for 11 minutes. Then switch the oven to broil and continue cooking the pizza for an additional 2 minutes.
- If you are baking multiple pizzas, you can usually fit two on the stone at once. It's fine if the broiling step happens midway through the cooking of one of the pizzas because you've loaded them into the oven at different times.
- Use a pizza peel or metal spatula to extract the cooked pizza. If you don't eat it immediately, put the pizza on a cooling rack so the base doesn't sweat and get soggy.
Parbaking
- This is easiest to do with the dough on parchment paper.
- After shaping the dough into a round, bake it on the preheated stone or steel for 6 minutes.
- With a pizza peel or metal spatula, remove the crust from the oven and top it.
- Place the pizza back in the oven and bake for at least 7 minutes more. The bake time may need to be extended because you opened the oven door twice and also if the layer of toppings is extra thick.
Notes
* Breadtopia's gluten free bread flour has sodium in it already so there is no need for added salt in the dough.
** Not all instant yeast is gluten free. Check labels and the manufacturer's website for this info.
These recipes also use Breadtopia’s gluten free bread flour:
