Gluten-Free Pizza Dough
Description
Baking is simple and quick. Making gluten‑free pizza dough is no more difficult than making regular dough. This dough version, of course, is not the only one; in my recipe I use rice and corn flour. The preparation method is described in more detail in the step‑by‑step recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dissolve salt, sugar, and yeast in water, add 1 tablespoon of olive oil, and add rice flour.
- 3
Step 3
Add the corn flour.
- 4
Step 4
Knead the dough, it will be crumbly, but you can still gather it into a ball. Cover it with plastic wrap and let the dough ferment for 2–3 hours.
- 5
Step 5
During fermentation, the dough will not increase much in volume.
- 6
Step 6
For making pizza, take any ingredients you like, for example, tomato passata, mozzarella cheese, a few olives, dried basil, smoked sausage, a tablespoon of olive oil.
- 7
Step 7
Form a pizza base from the dough and place it on a baking sheet. The dough does not behave like regular wheat flour dough; it crumbles slightly in the hands, but it can still be worked with. Spread tomato on the pizza base, add mozzarella grated on a coarse grater, slices of sausage, olives, sprinkle with dried basil, and drizzle with olive oil.
- 8
Step 8
Bake the pizza in the oven at 180 degrees for 20–25 minutes. It turned out thin, and in taste it is almost indistinguishable from regular pizza, but we still remember that it is gluten‑free, which means it is healthier!
- 9
Step 9
The pastry is ready. Serve with tea.