Making a pizza dough that has no gluten, no dairy and no eggs can be a daunting task. After trying various recipes, we have finally found a combo that is easy to make and taste pretty darn delicious. Add your favourite toppings and you won’t be able to tell the difference from your typical thin crust pizza. Enjoy!
1 large pizza dough
Prep time: 45 minutes
What you need:
- 2 1/4 cup gluten free all purpose flour*
- 2 1/4 tsp quick-rise instant yeast
- 1 tsp salt
- 1 tsp maple syrup
- 1 1/2 tbsp coconut oil, melted
- 2 tbsp olive oil
- 1 cup warm water
What you do:
- In a large bowl, combine the flour, yeast and salt. Mix well.
- In a smaller bowl, combine the rest of the ingredients.
- Make a whole in the middle of the flour mix and add the liquid. Mix together with a spoon. Then use your hands to form a ball with the dough. If it is still very sticky add a little bit of flour (only 1 tsp at a time) until you get a softer dough. Leave on the counter in a warm area for 30 minutes to give the dough a chance to rise a little.
- While dough is proofing, preheat oven to 425F. Line a round large pizza pan with parchment paper. Drop the pizza ball onto the parchment paper. Using your hands, flatten the dough and spread it to cover the area, making a thin pizza crust.
- Bake in the oven for 10 minutes or until is just starts to have some golden edges. Do not overcook as it will continue cooking once you add toppings.
- Add your favourite toppings and return to the oven. Bake for another 10 minutes or until all toppings are heated through.
*We use Bob Red Mill’s 1:1 Baking Flour for best results.
Our favourite toppings:
- Sauces: tomato sauce, pesto, or infused olive oil
- Vegetables: peppers, mushrooms, olives, sun-dried tomatoes, onions, garlic, sprouts (after it’s cooked)
- Protein: Italian sausage, cooked chicken, or ham
- Fats: goat cheese, spicy olive oil
- Spices and herbs: red pepper flakes, Italian herbs
Let your imagination take over and have fun trying various ingredients and various flavour profiles.