Gluten Free Pizza Dough Recipe (New York Style)
This gluten free pizza dough recipe uses a few individual flours, has several instructions specific to gluten free cooks and will turn out perfectly every time.
Servings 8 pieces
Calories 179kcal
Equipment
Ingredients
Dry Ingredients
- 75 grams white rice flour
- 38 grams quinoa flour
- 38 grams tapioca starch
- 30 grams potato starch
- 11 grams potato flour
- 2 teaspoon psyllium husks
- ¾ teaspoon salt
Yeast Mixture
- 200 grams warm water , 110-115°F
- 1½ teaspoon sugar
- 1½ teaspoon active dry yeast
- 1 tablespoon olive oil
Bench Flour
- 1 part cornmeal
- 1 part sweet rice flour
Classic New York Pizza Toppings
- ½ cup pizza sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 6 oz mozzarella cheese , grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Finishing
- 1 teaspoon chile flakes
Instructions
Preheat oven and Pizza Stone or Steel
- Set oven rack in middle position with pizza steel or pizza stone on it. Preheat to 550°F for 1 hour.
Make Bench Flour
- Mix equal parts cornmeal and sweet rice flour in a jar to use for shaping dough.
Mix Dough
- Measure dry ingredients in large bowl and whisk. Set aside.
- In a 2-cup measuring cup weigh water and confirm temperature, 110-115°F. Add sugar and yeast. Stir and loosely cover to activate, 5-10 minutes.
- When foamy on top add oil and stir. Add to dry ingredients stirring vigorously with wooden spoon until dough is smooth.
- Let rest 15 minutes to allow flours to absorb liquid. When it looks more like dough than batter, shape as follows.
Shape Dough
- Place large sheet of parchment, at least 13 inches, on the counter or directly onto a pizza peel. Sprinkle with bench flour.
- Using a spatula scrape dough onto the centre of the parchment. Lightly oil your hands. Using your palms gently push dough into a circle. You should easily make an 8-inch circle. Don't rush or let the dough rest for a few minutes while you clean up or prep toppings.
- Oil hands as often as needed. Finish shaping dough pressing from the center outward to form an 11-13 inch circle. If needed brush a second piece of parchment lightly with oil and lay over the dough to help complete this step.
- Once pressed to the desired size the dough can rest for 20-30 minutes. This can be helpful if you're making several pizzas and want to get this step complete before topping and cooking them.
Top Pizza
- Add garlic powder and salt to pizza sauce, stir. Spread over dough.
- Cover with mozzarella cheese, sprinkle with herbs.
Bake Pizza
- Slide pizza peel under the parchment and transfer to preheated pizza steel in the oven.
- Bake 2-3 minutes. Use pizza peel to lift the pizza from the parchment and swiftly remove it. Continue cooking pizza for 6-7 minutes until bottom is nicely brown and toppings are melted.
- Sprinkle with chile flakes, take pictures and videos while it cools. Cut and serve hot!
Notes
To save time make a jar of Bench Flour (sprinkling flour) and store it with your pizza paraphernalia.
Work on the technique. It took me at least 3 sessions to master removing the parchment from under the pizza.
The dough needs to be a minimum of 11-inches round to cook properly with the written cooking times.
Nutrition
Serving: 1piece | Calories: 179kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 575mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
