The best gluten free pizza dough recipe – Who else misses the old Friday night pizza! We all know pizza = happy kids, which then means you have the time to have maybe a wine or two.
One thing I’ve noticed at a lot of restaurants that serve gluten free pizza is that the pizza never gets crispy on the bottom. Gluten free things generally need to be baked longer than regular baked goods.
This is why you need to add a minute or so to gluten-free bread in the toaster. The same goes for pizza crust.
- 2 1/2 cups gluten-free pizza and pastry flour (we used Orgran brand)
- 7g sachet dried instant yeast
- Pinch salt
- 1 cup warm water
- 1 tablespoon olive oil
Step 1 – Sift flour into a bowl. Add yeast and salt. Stir to combine. Make a well in the centre. Add water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 45 minutes to 1 hour or until dough has doubled in size.
Step 2 – Using your fist, punch dough down. Knead on a lightly floured surface until smooth. Divide dough in half (see note).
Easy Cauliflower Cheese Bake
1468 kj ENERGY
6g FAT TOTAL
1g SATURATED FAT
2g CARBS (SUGAR)
63g CARBS (TOTAL)
All nutrition values are per serve
You can freeze individual portions of dough. Wrap in plastic wrap and freeze for up to 3 months. Thaw in fridge overnight before using.