GLUTEN-FREE PIZZA DOUGH | LIKE A PRO FOR HOME USE

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour adds healthy fats and protein, while rice flour is often less expensive.

yeast

💰Cheaper: baking powder

Baking powder can be a quicker leavening agent but may alter texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor profile, while vegetable oil is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor, while sugar is a more economical sweetener.

In a bowl, combine 2 liters of cold water with 25 g of fresh yeast; break the yeast apart.

Add 60 g of salt to the mixture; stir to dissolve.

Heat about 1 cup of water in a pan until warm, then add 300 g of gluten-free flour; mix quickly to avoid sticking.

Transfer the mixture to a container; this creates a glue-like consistency for the gluten-free dough.

In a mixing bowl, combine the yeast mixture, 600 g of gluten-free flour, and the cooled glue mixture.

Mix with a spatula until combined; if too dry, add about 200 g of water gradually.

Once combined, use your hands to knead the dough until it is sticky and elastic.

Grease the counter with olive oil; transfer the dough onto the oiled surface.

Shape the dough into a ball, folding it to create a smooth surface.

Let the dough rest for 15 minutes, covered with plastic wrap.

After resting, divide the dough into balls weighing 300 g each, shaping them into smooth balls.

Place the dough balls in olive oil to prevent sticking; store them in the fridge for 24 hours for fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens