How to make Gluten-Free Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while pecorino is a budget-friendly cheese alternative.

Weigh your gluten-free flour and place it in a bowl.

Weigh your water and place it in a second bowl. Use cold water for long fermentation and warm water for a quick rise.

Weigh your salt and add it to the water.

Weigh your instant dry yeast and add it to the water with salt.

Mix the water, salt, and yeast together.

Gradually incorporate the flour into the water mixture using a whisk or fork until you can no longer mix.

Knead the dough for a few minutes until there's no dry flour left.

Add the olive oil and continue kneading until absorbed by the dough.

Divide the dough into portions of 300g each and shape them into disc-like forms.

Coat each dough disc with oil to prevent drying out.

Place the dough discs in round oiled containers or loosely wrap them in foil.

Let the dough sit at room temperature for 4 to 8 hours or refrigerate for 8 to 48 hours.

Once out of the fridge, let the dough rest to come to room temperature.

Lightly flour your work surface and gently press the center of the dough ball, working your way out to create the crust.

Rotate or flip the dough a few times to prevent sticking to the table.

Lightly brush the crust with olive oil for extra crunch and flavor.

Top your pizza with your desired ingredients.

Bake at 450°C for 1 to 2 minutes or in your home oven for 6 to 8 minutes at max heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens