Description
This yeast-free, gluten-free pizza recipe offers two variations using either a gluten-free bread flour blend or all-purpose gluten-free flour. The dough is quick to prepare, chilled for easy handling, rolled into two 12-inch rounds, topped with tomato sauce and mozzarella, then baked on a pizza stone for a crispy crust and melty cheese. Perfect for those seeking a convenient, allergy-friendly alternative to traditional pizza without compromising on flavor or texture.
Ingredients
For the Dough
- 3 cups gluten free bread flour blend (plus more for sprinkling)
- 4 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 cup lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour instead)
For the Topping
- 1 cup tomato sauce
- 1 pound freshly grated mozzarella cheese
- 2 tablespoons extra virgin olive oil (only if using all purpose gluten free flour)
Instructions
- Make the pizza crust dough: In a stand mixer bowl fitted with the bread hook (or paddle if using all purpose gluten free flour), whisk together the gluten free bread flour blend, baking powder, and salt until well combined. Add the olive oil, honey, and lukewarm water.
- Mix and knead the dough: Mix on low speed until ingredients come together, then increase to medium speed and knead for about 5 minutes. The dough will become sticky and smooth; if using all purpose flour, it will clump and resemble play-doh in texture.
- Chill the dough: Spray a silicone spatula with cooking oil and scrape dough into a lightly oiled bowl or proofing bucket. Cover with oiled plastic wrap and refrigerate for 10 minutes to firm up, which makes the dough easier to handle.
- Shape the pizzas: Lightly flour your work surface and divide the dough into two equal portions. Shape each into a smooth ball. Keep one ball covered with a moist towel to prevent drying out while you work with the other.
- Roll out the dough: Using well-floured hands and a rolling pin, roll the dough into a 12-inch circle, rotating and lightly flouring the surface frequently to prevent sticking. Roll thicker at the edges to form the crust. Transfer the dough rounds onto pieces of unbleached parchment paper. Repeat with the second piece of dough.
- Preheat the oven and prepare stone: Place a pizza stone or an overturned rimmed metal baking sheet on the bottom rack of your oven. Preheat the oven to 375°F if using bread flour blend, or 350°F if using all purpose gluten free flour.
- Bake pizza with bread flour: Spread tomato sauce evenly over the dough, scatter mozzarella cheese on top, and bake on the preheated pizza stone for about 10 minutes until cheese is melted, sauce bubbles, and crust is puffed and browned. Let stand for a few minutes before slicing.
- Bake pizza with all purpose gluten free flour: Brush the dough surface with olive oil, bake for about 15 minutes until crust puffs and browns. Remove from oven, then top with tomato sauce and mozzarella cheese. Return the pizza to the oven and bake just until cheese melts. Allow to rest for a few minutes before serving.
Notes
- Using a gluten free bread flour blend yields a smoother, stretchier dough that is easier to shape.
- If substituting with all purpose gluten free flour, expect a different dough texture that requires brushing with olive oil to brown properly.
- Chilling the dough is essential for easier handling and better shaping.
- A pizza stone or thick metal baking sheet inverted on the oven rack helps create a crispy crust.
- Letting the pizza rest a few minutes after baking improves slicing and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
