Wednesday, May 12, 2010

Gluten Free Pizza Dough

This dough recipe came to me originally from John Spottiswood a chef/friend on  a recipe sharing site I found.  I had to adapt it to be gluten free, of course, the original recipe and John's adaptation were made containing gluten flours.  It originally made two 12 inch pizza crusts, but since there is just the 2 of us here to eat it, I cut it down to make one 12 inch crust.

Now that i have given credit where credit is due, here is my recipe.


1 packet of active dry yeast
2 teaspoon sugar
3/4 cup and 2 tablespoons warm water
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon white cornmeal
1/4 cup quinoa flour
1/2 cup sweet rice flour
1/4 cup brown rice flour
1/4 cup millet flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/2 teaspoon salt

Start with proofing the yeast.  Mix 1 teaspoon of sugar the yeast packet and 1/4 cup warm water together and let sit until it becomes frothy.

Whisk the remaining dry ingredients together thoroughly in your stand mixer bowl.  With dough hooks attached, turn on the mixer to a knead setting.  Add the half cup warm water and olive oil and knead until thoroughly mixed and dough begins to ball.  I had to add an additional 2 tablespoons of warm water to get the right consistency.

Turn the dough out onto a floured surface for kneading.  Don't knead too much, It won't get any more elastic since it is gluten free, just enough to make it less sticky and more like a dough ball.  I dusted the the work area with half quinoa and half white corn meal.

Put ball into an oiled bowl, then flip over to coat both sides, cover with a damp towel,  and set in a warm place to rise for about half an hour.

Pull the dough out and punch down and roll it out to about half the size needed.  Place on oiled pizza pan and roll or press out the remaining shape.

Bake for 10-15 minutes at 400 degrees.  Pull out the dough, top with desired toppings.  Bake for 12 - 15 more minutes.  Enjoy!

~Thanks John for the recipe idea!

~The crust came out thin and reminded me of several thin crust pizza's from several small pizzerias in several of the town's I've lived in.


  1. Shawn, I love your recipes. They're unique. I did this tonight and it turns out great. Thanks a lot!

  2. Have missed my pizza since being gluten free. This base is great! Just let it cool a bit before eating to allow base to firm up.

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