Description
This easy gluten-free pizza dough recipe yields a soft, pliable base perfect for creating delicious homemade pizzas without gluten. Utilizing a blend of millet, tapioca starch, and sorghum flours along with psyllium husk for elasticity, this dough mimics traditional pizza crust texture while being suitable for those with gluten intolerance. The dough is proofed and baked on a baking stone or steel for a crisp, golden crust topped with classic tomato sauce and cheese.
Ingredients
Gluten Free Pizza Dough:
- 15 g (3 tbsp) whole psyllium husk (If using psyllium husk powder, use only 13g)
- 420 g (1¾ cups) lukewarm water
- 120 g (¾ cup + 2 tbsp) millet flour, plus extra for flouring the surface (or finely milled/ground brown rice flour)
- 115 g (1 cup) tapioca starch (or cornstarch, potato starch, or arrowroot starch)
- 80 g (½ cup + 2 tbsp) sorghum flour (or light buckwheat flour, white teff flour, or oat flour if tolerated)
- 15 g (1 tbsp) caster/superfine or granulated sugar
- 6 g (2 tsp) instant yeast (or 8g active dry yeast)
- 6 g (1 tsp) salt
- 8 g (2 tsp) olive oil
- 8 g (1½ tsp) apple cider vinegar
For Assembling & Toppings (for two pizzas):
- 1-2 tbsp olive oil, for brushing the crust
- 200-250 g (¾-1 cup) tomato sauce or pizza sauce
- 1-2 tsp dried oregano
- 250 g (9 oz) low-moisture mozzarella cheese, sliced or shredded
- 50 g (½ cup) grated parmesan cheese
- Fresh basil leaves, for serving (optional)
Instructions
- Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a loose gel will form, which provides elasticity to the dough.
- Combine dry ingredients: In a large bowl or stand mixer bowl, whisk together millet flour, tapioca starch, sorghum flour, sugar, instant yeast, and salt. If using active dry yeast, dissolve it with sugar and part of the water to activate before adding.
- Add wet ingredients: Stir olive oil and apple cider vinegar into the psyllium gel. Make a well in the dry ingredients and pour in the wet mixture.
- Knead the dough: Knead until the dough is smooth, sticky, and with no lumps of dry flour or psyllium gel. Use a rubber spatula to scrape the sides to incorporate all ingredients. The dough should be very soft and slack without adding extra flour.
- Pre-shape the dough: Turn the dough onto a floured surface, knead gently, and shape into a ball. Divide into two equal portions and shape each into a ball. Cover one dough ball with a tea towel while working with the other.
- Shape and proof pizza bases: On a generously floured surface with floured hands, press one dough ball in the center, then gently stretch it into a circle about 10-11 inches in diameter, leaving a raised ½-inch crust edge. Slide onto a different floured surface, cover with a tea towel, and proof at room temperature for 45 minutes to 1 hour until noticeably puffy. Repeat with the second dough ball.
- Preheat the oven: Place a baking steel or stone on the middle oven rack and preheat the oven to 475ºF (250ºC) thoroughly as the dough proofs.
- Prepare the pizza for baking: Transfer a proofed pizza base onto a floured pizza peel, ensuring it slides freely. Brush the crust edge with olive oil, then spread tomato sauce, sprinkle dried oregano and parmesan, and top with mozzarella.
- Bake the pizza: Slide the pizza onto the preheated baking steel or stone and bake for 15-18 minutes until the crust is deep golden and cheese is melted and bubbly.
- Serve: Remove pizza from oven, add fresh basil leaves if desired, slice, and serve immediately. Repeat baking steps with the second pizza.
Notes
- Using whole psyllium husk instead of powder calls for a slightly higher quantity as specified.
- If using active dry yeast, activate it separately with sugar and some water before mixing with dry ingredients.
- Flour the workspace and hands generously while shaping to prevent sticking.
- Brush the crust with olive oil before baking for caramelized, crisp edges.
- Use a baking stone or steel for best crust texture; if unavailable, an inverted heavy-duty baking sheet works as an alternative.
- Kneading until smooth and sticky is crucial; avoid adding more flour which can make the crust dense.
- Allow pizzas to proof until noticeably puffy for optimal texture.
- You can customize toppings as desired.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian