Love pizza but avoiding gluten? I have good news for you: The gluten free pizza dough recipe below is delicious!
My husband, Mark, and I recently made this gluten free pizza at a client party for 8 during which the highlight was showing the guests how to turn their outdoor grill into a pizza oven using 2 cast iron grill pans and 2 bricks (Mark’s specialty!). The timing was perfect, as we’d just had a heat wave. After all, who wants to heat up the house using your indoor oven when you can just as easily cook outside!
We made 2 pizzas for the group: 1 regular crust and 1 gluten free crust. In our household we also prefer to follow the mantra, “anything but marinara,” so we used a fresh pesto as the sauce for both pizzas. As a side note, we only opt for marinara sauce when we have homegrown tomatoes.
For this group, we went with an artichoke pesto and topped it with caramelized onions and 3 kinds of cheese. Because the grill was preheated to 500 degrees and cast iron pans retain so much heat, the pizza cooked in less than 5 min! Once done, we topped them with fresh arugula dressed with 2 Tablespoons of olive oil, vinegar and fresh tomatoes.
Gluten Free Pizza Dough Recipe
This recipe from Epicurious makes two 10-inch pies. Make sure you see my chef’s notes for it at the bottom to keep the gluten free dough from being too sticky, too.
- 3/4 cup tapioca flour
- 1/2 cup white rice flour*
- 1/3 cup chickpea flour
- 1/3 cup sorghum flour
- 1 teaspoon Xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 Tablespoons plus 1 teaspoon extra-virgin olive oil
*Be sure to use white rice flour; brown will result in gritty pizza dough.
Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper
Make the pizza crust: In the bowl of an electric mixer, whisk together the tapioca flour, white rice flour, chickpea flour, sorghum flour, Xanthum gum and salt.
In a small saucepan over moderate heat, stir together the milk and 1/4 cup water, and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in the yeast and sugar. Add the milk–yeast mixture, egg whites and 2 Tablespoons of oil to the dry ingredients and, using a paddle attachment, beat at medium speed scraping the bowl occasionally, until the dough is very smooth and very thick (about 5 minutes).
Remove the racks from the oven, set pizza stone or heavy upside down baking sheet on the bottom of the oven, and preheat to 400°F (preheat at least 45 minutes if using a pizza stone or 20 minutes if using baking sheet.)
Have two 12-inch squares of parchment paper ready. Scrape half of the dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into a 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm, draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
Using a baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp (5 to 10 minutes). Using the baking peel and discarding parchment paper, transfer the baked crust to a rack to cool. Bake the second crust in same manner.
Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in a 350°F oven until hot (4 to 5 minutes) before topping and broiling.
Broil the pizzas: Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon of olive oil over each crust and then add your toppings.
Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
- I added the oil, egg, flour and salt after the yeast and water were combined (after about 10 min). This method seemed to keep the dough less sticky.
- If you don’t have all the different flours, you can use 1 1/4 cups gluten free brown rice flour (or gluten free flour mix, i.e. King Arthur) and 2/3 cup chickpea flour (or garbanzo bean flour) instead. In fact, the chickpea flour makes a very nice consistency for the gluten free crust.
Download and print the recipe here.
Artichoke Pesto Recipe
Here’s the recipe (from Everyday Italian on the Food Network) for the artichoke pesto sauce we put on our pizza.
Before the freezer:
- 1 (8-ounce) pack frozen artichoke hearts, thawed
- 1 cup fresh parsley leaves, packed down
- 1/2 cup chopped toasted walnuts
- 1 lemon, zested and juiced
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
After the freezer:
- 2/3 cup grated Parmesan (2 teaspoons per cube)
In a food processor, combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt and pepper. Run the machine to finely chop all the ingredients, stopping the food processor a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tap the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
When ready to serve, thaw the pesto and mix in the Parmesan.
Download and print the recipe here.
Are you excited to try this gluten free pizza dough? What toppings are your favorites?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.