I had to make a gluten-free pizza for a relative, so I adapted this one from the Leggos website. I didn’t taste it myself, but I was assured it was good — and the person I made it for took the leftover dough home to make her own pizzas.
If gluten isn’t an issue, see Wood Fired Pizza Dough for the standard version. Either dough pairs with the same Passata and toppings.
QUICK GLUTEN FREE PIZZA DOUGH
Ingredients
- 225g gluten-free self-raising flour
- ½ tsp salt
- 1 egg
- 2 tbsp olive oil
- 125ml lactose-free milk (or any milk you have on hand)
Method
- Whisk the oil, egg and milk together in a small bowl.
- Put the salt and around 150g of the flour (about two-thirds) into the bowl of a mixer fitted with a dough hook. Start the mixer, then slowly pour in the wet mix and continue mixing.
- Gradually add the remaining flour until the dough comes away from the sides of the bowl.
- Knead in the mixer for about 5 minutes, then turn out onto a floured bench and shape lightly into a ball. Don’t overwork it — gluten-free doughs lose their lift if pushed too hard.
- Divide and shape into bases. See Pizza Night and Toppings for the shaping and assembly technique.
Notes
Yield — makes around 2 medium bases (25cm) or 1 large.
Milk — lactose-free milk is what I used for the person I made it for, but any milk works: regular, soy, oat, almond. The dough doesn’t care.
Flour — any gluten-free self-raising blend will do. They vary in absorbency, so add the last of the flour gradually and stop when the dough comes cleanly away from the bowl.
Don’t overwork it — gluten-free dough behaves differently from wheat dough. Knead just enough to bring it together. Once it’s shaped onto the tray, leave it alone.
Freezing — uncooked dough freezes well wrapped tightly. Thaw in the fridge overnight before shaping. Par-baked bases (5 minutes in a hot oven, no toppings) also freeze well and go straight from freezer to topping to oven on pizza night.