Ingredients
Scale
- 2 ½ cups gluten-free all-purpose flour blend (must include xanthan gum)
- 1 tablespoon instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (105-110°F)
- 2 tablespoons olive oil (plus extra for brushing)
- 1 large egg, room temperature
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, instant yeast, sugar, and salt. Ensure there are no large clumps and the yeast is evenly distributed throughout the flour.
- In a separate small bowl, combine the warm water, olive oil, and the egg. Whisk gently until the egg is fully incorporated. It is important that the water is warm but not hot, as hot water can kill the yeast.
- Pour the wet ingredients into the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix until a soft, sticky dough forms. Continue mixing for about 2-3 minutes to ensure the xanthan gum is activated and the dough becomes smooth.
- Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free area for about 30 minutes. Gluten-free dough doesn’t double in size like wheat dough, but it will puff up slightly and become lighter in texture.
- Preheat your oven to 425°F (218°C). Place the dough onto a piece of parchment paper lightly greased with olive oil. With oiled hands, press the dough out into a 12-inch circle. Brush the edges with a little more olive oil. Bake the naked crust for 10 minutes.
- Remove the pre-baked crust from the oven. Spread your favorite sauce and add cheese and toppings. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and the edges are golden brown.
- Cook Time: 62 minutes
- Diet: Gluten-Free