Gluten-Free Pizza Dough
Say goodbye to store-bought pizza dough and rediscover the joy of pizza night with a homemade gluten-free crust, crispy, flavourful, and perfect for piling on all your favourite toppings!
In the collections
The ingredients
- 2 ¾ cups gluten-free flour blend, I used the La cuisine d'Angélique brand
- 2 tbsp ground flaxseed
- ¾ tsp salt
- 1 ½ tsp instant yeast
- 1 2/3 cups warm water
- 2 tbsp olive oil
- 2 tbsp maple syrup
2 crusts
The method
- In a large bowl, mix all the ingredients, finishing with the liquid ingredients.
- Mix with a wooden spoon until the dough is well combined.
- Cover the bowl with a damp cloth and let rest for 45 minutes in the oven, turned off, with the light on.
- Preheat the oven to 400°F.
- Add 1/3 cup of flour to the dough and mix again with a wooden spoon until fully combined.
- On a floured surface, place the dough and gently knead it with your hands until it forms a nice ball. Add a little more flour as needed, since the dough is quite sticky.
- Divide the dough in half (or into 4 pieces if you'd like smaller pizzas).
- On a pizza pan, drizzle a little oil and spread it out well.
- Gently stretch the dough directly onto the pan.
- Add your favourite toppings and bake for at least 30 minutes, or until the crust is golden.
Storage tips
Keeps in the freezer for up to 6 months.
Nutrition facts
Per serving, for reference only.
- 230Calories
- 49 gCarbs
- 3 gFibre
- 4 gProtein
