Updated: Jan 3, 2022
UPDATE: While this recipe is excellent, I've come to prefer using the Tortilla dough for my pizzas lately.
Disclaimer: My parents' owned a pizzeria/restaurant and I've never made pizza before. I've served it, but never tried making it. Here in New York, we refer to pizza as a pie. "Should we order one or two pies?" "Do you want a pepperoni pie or a veggie pie?"
For over 40 years, Friday night has been pizza night at our house. Every Friday night the family and many friends gather together and enjoy pizza. Mom started this because as teens my siblings and I ha to go out with friends. No one wanted to clean up after dinner. We wanted to hit the shower, dress and head out with friends. Pizza eaten on paper plates made life easy. It's now a tradition. It wouldn't be Friday without pizza! Imagine how distraught I was when I developed a gluten allergy.
My first attempt at making homemade gluten free pizza dough. It came out very good. TIP: Don't be so eager to taste your finished product that you burn the roof of your mouth like I did. Ouch.
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I found a recipe on YouTube and gave it a try (see video below). I'm all about ease and prefer to keep things simple. As little procedure and ingredients as possible without substituting taste works for me. The less ingredients, the less expense as well. Win/Win.
I did make some changes. I also used my own homemade sauce. For sauce recipe, Click green link.
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I followed this recipe and made slight changes to make the dough.
I made a vegetarian pizza.
Gather all your ingredients and equipment. I used a Pampered Chef pizza stone that my mom bought years ago and never used. She forgot where it was and recently came across it when cleaning out closets.
Season your pizza stone with a small amount of olive oil and place into a 425 degree preheated oven on the lowest rack for 15 minutes. You want it hot before placing your dough on it. (see my video) DO NOT PLACE COLD DOUGH ON A HOT STONE - THE STONE WILL CRACK. ALWAYS USE ROOM TEMPERATURE DOUGH.
Set your scale to grams. Weigh out your gluten free flour and plain yogurt. Add Xanthan gum, baking soda and salt to flour. Stir well. Add yogurt. Mix together well with a spoon. (see my video)
When the dough is coming together, switch to using your hands. Sprinkle some flour onto whatever clean surface you are using and place dough onto it. Sprinkle some flour on top of the dough and roll out with a rolling pin. I took the advice of the woman in the video and used a pizza cutter to cut my dough into a circle. (see my video)
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Once your stone is hot, gently place your dough onto the stone and cook about 20 minutes. (see my video)
My dough skills aren't like this guy, New York, best pizza in the USA. It's the water, no one will ever convince me otherwise.
I'd probably pull a Lucy. LOVE Lucy - still funny after all these years.
While the dough is cooking, gather and prepare your toppings. I used homemade sauce, fresh mozzarella, fresh basil and parmesan cheese. I like my basil cooked. You can add it after the pizza is cooked if you prefer. Your choice.
For more delicious gluten free recipes, check out my Gluten Free Homemade Bagel recipe.
Add your toppings and place the pizza back into the oven on the lowest rack. Cook until cheese is melted and bubbly. I put the broiler on for a few minutes too after baking just to crisp and brown the top. DON'T WALK AWAY, WATCH IT AS IT'S BROILING. (see my video)
When the pizza is done, remove from oven and cut while hot. I didn't cut mine into the typical 8 slices because it's small, so I chose to cut it into only 4. Serve and enjoy.
What will I do next time: I'll make the dough a little thinner. Mom suggested I brush olive oil on the crust before cooking. I think I will also add a little dry oregano and maybe some garlic powder too.
Ingredients:
260 grams Plain yogurt
250 grams Gluten Free all in one flour
1/4 tsp Xanthan gum - can omit if you’re flour contains it, but if you have it, add it in anyway!
1/2 tsp gluten free baking soda
1/2 tsp salt
Olive oil
Fresh mozzarella
Fresh basil
Parmesan cheese - gluten free
1/4 tsp dry oregano - optional. I didn't add this time but want to try it
1/4 tsp garlic powder - optional. I didn't add this time but want to try it
UPDATE: While this recipe is excellent, I've come to prefer using the Tortilla dough for my pizzas lately.