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Dough recipe
Gluten-free pizza dough

Gluten-Free Pizza Dough

Dough that couldn't be simpler, for a healthy, tasty pizza. This dough will appeal to big pizza fans. It's very simple to make. Pizza on a crust like this is every bit as good as pizza on regular dough. Thanks to the cornmeal, it has a pleasant yellow color.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Rice flour

150

Cornmeal

150

Water

250

Dry yeast

Sugar

Salt

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 12 % 6 g

Carbohydrates 80 % 41 g

239 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make gluten-free pizza dough? Gather all the ingredients you'll need. It's easier to buy rice flour and cornmeal ready-made, since making them yourself in a coffee grinder takes quite a while. Instead of olive oil, you can use another vegetable oil you like.
Step 2:

To knead the dough, take a deep bowl that's convenient for mixing dry and liquid ingredients. Add the sugar, salt, and yeast to warm water (37-40°C). Stir with a spoon until fully dissolved. If you don't have a kitchen thermometer, you can check the temperature this way: drop a little water on the inside of your wrist. If it feels neutral - neither cold nor hot - the temperature is right.
Step 3:

If the temperature is too low, the yeast will work more slowly and take longer. If it's too high, the yeast will die and the dough won't rise. Add a spoonful of vegetable oil and stir thoroughly. Add the rice flour and mix until smooth.
Step 4:

Then gradually add the cornmeal, kneading the dough. Compared to gluten flour dough, this dough isn't elastic and doesn't hold its shape - it sort of falls apart. That's how it should be. The main thing is that it shouldn't be dry.
Step 5:

Knead the dough by hand for about 10 minutes. Then grease your hands and the bottom and sides of the bowl with vegetable oil so the dough doesn't stick. Gather the dough into a ball.
Step 6:

Cover the dough with cling film or a damp towel and put it in a warm place for 1-1.5 hours. For the dough to come out well, it needs to be in a warm place with high humidity. When the dough has risen and cracks have appeared on it, it's ready to work with. This amount of dough makes 2 medium pizzas.
Step 7:

The dough is very delicate, so it's best to spread it onto the baking sheet by hand. Be sure to grease the baking sheet or parchment with oil. Before putting the pizza in the oven, let it proof for half an hour - that makes the crust fluffier. The temperature is the same as for traditional pizza dough.

Instead of sugar, you can use a sweetener that holds up to heat.
Important! When using dry yeast, keep in mind that it comes in two forms: active and instant (read the instructions carefully before use!). Active dry yeast looks like beads or small balls. Before using it, you have to wake it from "sleep mode." To do this, dissolve the active yeast in warm sweet water, milk, or whey. The bubbles, foam, or "cap" that form show the yeast is ready to use. Active dry yeast must be fully dissolved in the liquid, or the leftover grains could keep the dough from rising and ruin the baking (yeast grains that haven't dissolved in the liquid and end up in the dough won't dissolve on their own, so they won't work). Instant dry yeast is easier to use. It doesn't need activating - you just add it to the dough with the other ingredients, which cuts the baking time. Also keep in mind that both types of dry yeast can vary in activity from one manufacturer to another.