Gluten Free Pizza Dough (Thin Crust)

Someone at the counter pressing raw pizza dough into a large round.

This California-style thin crust dough, made with individual flours, is easy to make when you've got a good system for measuring and storing gluten free flours.

Course Main Course

Cuisine Canadian, pizza

Keyword gluten free California-style pizza crust, gluten free pizza dough, gluten free thin crust pizza dough

Prep Time 30

Cook Time 10

Resting Time 15

Total Time 55

Servings slices

Calories 169kcal

Author Cinde Little

Equipment

Ingredients

PROOF YEAST

157 grams warm water (110-115°F)
1½ teaspoon sugar
1 teaspoon active dry yeast
1 tablespoon olive oil

DRY INGREDIENTS

50 grams brown rice flour
50 grams cornstarch
50 grams tapioca starch
12 grams teff flour
1 teaspoon psyllium husks see note
¾ teaspoon salt
¼ teaspoon xanthan gum

SPRINKLING FLOUR

½ cup sweet rice flour
½ cup cornmeal

TOPPINGS of your choice

Instructions

Proof Yeast / Make Dough

Run tap water until very hot. In a 2-cup measuring cup weigh water and check the temperature, 110-115°F.
Add sugar and yeast. Stir and let activate for 5-10 minutes until foamy.
Add 1 tablespoon olive oil to yeast mixture then pour into dry ingredients.
Stir vigorously until dough is smooth and has no lumps. It will look more like a batter. Let rest 10 minutes for the flour to hydrate and become a workable dough.

Shape Dough

Place large sheet of parchment, about 15-inches square. Sprinkle with 1 tablespoon bench flour and turn dough onto parchment.
With lightly oiled hands gently press dough into an 8-inch circle. Let rest for a 5-10 minutes then come back to finish shaping.
TIP: Lightly brush a second piece of parchment paper with oil. Lay it on top of the dough and gently press and push from the center to the edges. (Like petting a dog.) Repeat around the whole circle, gently removing the paper after several strokes to ensure it is not sticking. Be patient and keep pressing until the dough 10 to 12-inches round.
Spread pizza sauce evenly over dough leaving edge without sauce. Top as desired (see suggestion below).
Slide pizza peel under parchment and transfer to preheated oven with pizza steel.
Bake in oven for 2-3 minutes. Use pizza peel to lift crust from parchment and remove paper. Continue cooking 5-6 minutes until bottom of crust is brown and cheese is bubbly.
Let cool, top with arugula if using, take pictures and videos, admire your creation. Slice and serve hot.

Notes

Psyllium husks look like flakes and are preferred over psyllium husk powder.

Classic California Thin Crust with bocconcini and basil or arugula.

PREPARE FLAVOURED OIL: Mix 1 tablespoon olive oil, 2 cloves minced garlic, ¼ teaspoon red pepper flakes.

TOP PIZZA: Spread ½ cup pizza sauce on dough. Top with shredded mozzarella and bocconcini balls. Scatter thinly sliced prosciutto on top. Drizzle flavoured oil over entire pizza. Bake as directed.

FINISHING: After pizza comes out of the oven cool for 2 minutes then top with a handful of fresh basil leaves or arugula. Cut and serve.

Nutrition