How to make the best gluten free pizza dough that tastes like the real thing.
I've tried so many gluten free pizzas, and there's nothing worse than soggy cauliflower crusts that taste like, well, cauliflower, or rock hard, flavorless crusts that are like eating cardboard. The secret to the tastiest gluten free pizza is Caputo gluten free flour from Italy. In the summer, I make this pizza outside on my grill, but you can use a pizza stone too. One day I want to make this with a wood-fired pizza oven.
If you're sick of less than average gluten free pizza, give this recipe a try. This recipe makes four pizza doughs.
Ingredients
500 g Caputo gluten free flour
17 g salt
10 g instant dried yeast
400 g lukewarm water
15 g olive oil
Pizza Dough Preparation
Combine the flour and salt in the bowl of a stand mixer.
In a separate bowl, stir the yeast into the warm water and wait a few minutes.
Add the oil to the water and yeast mixture.
Combine all ingredients in the stand mixer using the hook attachment.
Mix for 10 minutes.
Knead the dough into a ball on the counter sprinkled with some of the Caputo flour. You can put some olive oil on your fingers to help work the dough as it will be sticky.
Let the dough rise in a warm place in a covered bowl.
Separate the dough into 4 smaller balls.
Let rise again for 1 hour.
You can store the dough in the fridge until ready to use or make the pizza right away.
Grilling the Pizza Dough
Lay a piece of parchment paper on the counter and sprinkle with the Caputo flour.
Put one of the dough balls in the center of the parchment and using your hand, press the dough outward from the center into a thin, round pizza shape. You can spin the parchment paper around with your other hand to make a uniform circle shape.
Use a brush to spread olive oil all over the top of the dough. It's helpful to use a pizza peel to transfer the dough to the grill.
Using two hands underneath the parchment paper, throw (yes, throw!) the dough onto a hot grill so that the oiled side is on the grill grates.
Use a spatula to rotate the dough on the grates so it crisps up evenly.
Spread olive oil to the side that was not grilled.
Turn the dough over so that the side with grill marks is facing up and add your pizza toppings.
Carefully put the pizza back on the grill to get the other side crispy and melt the cheese (if using).
Slice and enjoy.
Did you try it?
Let me know if you tried this gluten free pizza dough and your favorite toppings.
Yum!