Easy Gluten Free Pizza Dough Recipe

I don't know about your family, but pizza night never gets old here. I will be honest in saying that for years, I was afraid of making pizza at home. Fearing it would never be as good as getting it out in a restaurant. Well, friends, I was so wrong. In fact, we prefer making pizza at home now. I have developed this super easy, incredibly delicious Gluten Free Pizza Dough Recipe. Not only is it safer for us when it comes to contamination, BUT we also get to customize our pizzas with what we want. I normally just load up the fridge with topping options, bake some extra crusts off and we have pizza whenever we want it with whatever toppings we want. This really makes for such a fun interactive food night. In fact, just the other night, my husband and I were watching a show and they ordered pizza on the show. My better half said, "I could really go for a pizza right about now". I told him, "you're in luck because I have everything ready to go". I grabbed a par-baked crust, loaded it with his favorite toppings and 15 minutes later, he had a pizza snack. I load mine high with fresh veggies, garlic powder, onion powder and dairy free cheese! This crust is so crispy on the outside with a soft texture on the inside. Not only that, you can actually pick it up to eat it! My better half likes to load his up with Italian sausage, bacon, garlic powder, onion powder and mozzarella cheese. This easy gluten free pizza crust is so incredibly forgiving and comes together in no time. I love that you can make a small batch or double the recipe to make more. I par-bake the extra for 5 minutes, either leave it on the counter in an airtight container if I'm using it in a few days or place it in a freezable container to use later. Simply thaw it out and top how you wish then bake according to the directions below. Enjoy!  

Easy Gluten Free Pizza Dough

By Sarena Shasteen for Bob’s Red Mill Natural Foods   Yield:  2 small pizzas Prep Time:          20 minutes Cook Time:         20 minutes Rest Time:           1 hour

• ¼ cup cooked Warm Water (60 mL)
• 2 tsp Active Dry Yeast (7 g)
• 2 Tbsp Honey or Sugar
• 2 TBSP Egg Replacer, prepared according to package directions or 2 Whole Eggs
• 1 ¼ cups Millet Flour (150 g)
• ¼ cup Brown Rice Flour (40 g)
• 1½ tsp Xanthan Gum (5 g)
• 1 tsp Baking Powder
• ½ tsp Salt
• 2 TBSP Olive Oil (30mL)
• Water, up to ¼ cup as needed (60 mL)
• Cornmeal for dusting pan

Combine the water, yeast and honey and allow to sit for 5 minutes or until active and bubbly. While waiting, prepare the egg replacer according to package directions. In a large bowl of a stand up mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes. Place dough in an oiled bowl and cover with a towel. If you want to bake your pizzas later, place the dough in the fridge for a slow rise. If you are baking this sooner, either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1 to 2 hours depending on how warm your area is. The oven only takes about an hour. When ready to bake, preheat your oven to 450°. Line a baking sheet with parchment paper. Lightley dust your parchment paper with cornmeal. Divide the dough into 2 even pieces. Roll the dough into a ball, then with wet hands flatten the dough into the shape you desire. Place in the dough in the preheated oven for 5 minutes. Top as you like and bake for an additional 10 to 15 minutes or until your cheese is browned and bubbly and your crust is golden brown.