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Homemade, stretchy, and easy-to-make gluten-free pizza dough is everyone's favorite!
This gluten-free pizza dough recipe is here to satisfy your cravings. This unique recipe creates a dough that perfectly replicates the texture and stretch of traditional pizza, ensuring you get all the benefits.
Get ready to enjoy a hot, cheesy pizza without any gluten!
Essential Ingredientsfor a Stretchy Dough
Gluten-Free Flour:The base of the dough provides structure and volume. Gluten-free flours often combine several different types of grains, like rice, sorghum, and millet, to mimic the properties of wheat flour, so make sure to pick your favorite mix! I use Antimo Caputo Gluten Free Flour.
Xanthan Gum: An essential ingredient in gluten-free baking, xanthan gum is a stabilizer that replicates the elastic properties of gluten, helping to bind the ingredients together and create a stretchy texture. If your Gluten-Free flour mix already incorporates xanthan gum, then omit it.
Instant Yeast:Yeast works as a leavening agent in the dough. It consumes the sugars in the flour, releasing carbon dioxide gas that causes the dough to rise.
Warm Water: Warm water helps to activate the yeast, facilitating a quicker and more effective rise.
Egg: The egg will be adding fat content to the dough, helping us create a stretchy gluten-free pizza dough.
Baking Powder:Adds extra leavening power for a light and airy crust.
Salt:Enhances the flavor and slows yeast fermentation, allowing the dough to rise at a controlled pace.
Flawless Gluten-Free Dough-Making Tips:
1. Start with Mixing: Begin by whisking together the dry ingredients until well combined. This step ensures a consistent dough structure.
2. Wet Ingredients: When mixing water, yeast, and egg, make sure the water is warm to activate the yeast effectively.
3. Gradual Integration: Slowly add the dry mixture to the wet ingredients to prevent clumping and achieve a smooth dough.
4. The Importance of Proofing: Allow the dough to rest in a greased bowl covered with plastic wrap and a damp towel. This enhances flavors and texture. Moreover, letting the dough proof for 12-24 hours makes the gluten-free dough stretchy and easier to shape.
5. Preheat for Success: Preheating the oven and pizza stone is crucial for a crispy base and evenly cooked pizza.
6. Divide and Conquer: Halve the dough for perfect portion control and even thickness.
7. Shape with Finesse: Gently form the dough using fingertips and knuckles, starting from the center and working outward. Preserve the edges for an artisanal crust.
8. Bake to Perfection: Keep a close eye on the pizza as it bakes, aiming for a golden hue. Let it rest briefly before serving for the perfect slice.
Follow these tips to create the most delicious, stretchy, homemade gluten-free dough every time!
Other Gluten-Free Dough Recipes
- Gluten-Free Japanese Milk Bread
- Cinnamon Rolls with Apple Pie Filling {GF}
- Gluten Free Focaccia Bread
Stretchy Gluten-Free Pizza Dough
Easy to make gluten free pizza dough that is stretchy and chewy.
Prep Time30 minutes mins
Active Time7 minutes mins
Resting Time13 hours hrs
Total Time13 hours hrs 37 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: gluten free dough, gluten free pizza dough, stretchy
Yield: 2 Pizza
Calories: 711kcal
Ingredients
Pizza Dough
- 200 ml of Water
- 5 grams of Instant Yeast
- 1 Large Egg
- 250 grams of All Purpose Gluten Free Flour
- 4 teaspoons of Xanthan Gum
- ½ teaspoon of Baking Powder
- 1 teaspoon of Salt
Toppings:
- 110 grams of Tomato Pizza Sauce
- 180 grams of Fresh Mozzarella Cheese Grated or Bocconcini
- A Handful of Fresh Basil
Instructions
Add and combine the all-purpose gluten-free flour, xanthan gum, baking powder, and salt.
In a separate bowl, add and combine the water, instant yeast, and egg. Then, beat the ingredients at low speed using a standalone mixer with the paddle attachment fitted. Slowly and in a steady stream, add the flour mixer. Then, increase the speed to medium and beat the dough for 2-3 minutes.
Transfer the dough to a greased bowl and cover it with plastic wrap, followed by a damp kitchen towel. Allow the dough to proof for 12-24 hours at room temperature.
Preheat the oven and pizza stone to 210°C (410°F).
Transfer the dough to a lightly floured surface and divide it into two equal parts.
Working with one dough at a time, shape the dough into a ball. Then, using your fingertips and knuckles, depress the dough at the center without touching the outer edge of the dough. Try to shape the dough into a 30 cm (12 inch) circle with your fingers without touching the circle's border. You want the outer crust of the pizza dough to be thicker than the center to achieve a bubbly crust. Note: To easily transfer the dough to the pizza stone, shape the dough on parchment paper and transfer the dough while it is still on parchment paper to the pizza stone to prevent tearing.
Now, spread the pizza sauce on the dough, leaving a 1 cm (½ inch) border around the dough. Then, add the mozzarella cheese.
Bake the pizza for 7-10 minutes or until the crust is slightly golden. Then let it rest for 3 minutes before cutting and serving.
Notes
- Proofing Tip: Proofing the dough for 12-24 hours is what makes the dough stretchy. Hence, do not skip this step.
- Storage Instructions: The dough can be stored in a slightly oiled bowl in the fridge and covered tightly with plastic wrap for up to 72 hours. Bring the dough back to room temperature before shaping and baking.
- Freezing Instructions: Store the dough in an airtight freezer bag. You can freeze the dough for up to 3 months. Thaw the dough in the fridge overnight before using it.
Nutrition
Calories: 711kcal | Carbohydrates: 91g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 2320mg | Potassium: 306mg | Fiber: 17g | Sugar: 7g | Vitamin A: 965IU | Vitamin C: 4mg | Calcium: 609mg | Iron: 5mg
