There’s no need to wait for the yeast to rise with this simple pizza dough!
Gluten-free pizza dough as easy as 1-2-3!
You know those people who say “I never get sick” and will assert that fact even if they are burning up with a 102 degree temperature and can barely stand? Well, I’m one of those people. In all honesty, I rarely do get sick. But when I do, it’s usually pretty bad. Mostly because I try to ignore the fact.
I recently had bronchitis. I didn’t know I had it, I just knew I was exhausted and coughing and kept having fevers which was really annoying and keeping me from getting as much work done as I usually do. Finally, I went to the doctor and he told me that either I go down now and get some rest or I would go down later – in the hospital with pneumonia. So off to bed I went.
Here’s what I realized after two days in bed. First of all, it is a lot more fun to stay in bed all day if you’re not sick. Secondly, I realized that when it comes to being gluten-free, yes some things may be more
Gluten-Free Pizza Dough
Makes 1 large, or 2 small pizzas
1½ cups all purpose gluten-free flour blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil
2/3 cup warm water (around 110 degrees is perfect)
Preheat oven to 425 degrees.
Combine all ingredients in a bowl of an electric mixer fitted with regular beaters or whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down the bowl once.
Turn the mixer to high and mix for 3 minutes. If the mixture is too dry and does not form into a dough, add a little more water, 1 tablespoon at a time, with the mixer running. The dough may clunk around in the mixer at first, then soften up – this is fine. The dough will be soft and sticky.
Dust a work surface generously with more all purpose gluten-free flour blend Knead the dough a few times until it is smooth and no longer sticky. Press the dough into a pizza pan or baking sheet. You can roll with a rolling pin if you like.
Bake for 10 minutes.
Add any toppings you like and bake for an additional 20-25 minutes.
difficult but other things are easier. Way easier.
I watched a LOT of TV when I was down, after all, what else are you going to do? And I watched a lot of cooking shows. I saw two shows where pizza was being made from scratch. To make regular gluten-filled pizza dough you have to let yeast proof, add the yeast to flour and stuff, combine it, knead the dough, let it rise, punch it down, let it rise again… that’s a lot of work! Not
to mention, a lot of time. No wonder takeout pizza is so popular. When you’re hungry for pizza, who wants to wait hours to have one?
Making gluten-free pizza dough is SO much easier! Just dump some ingredients in a mixer and let it do the work! And in about the same amount of time as you could get a pizza delivered, you have fresh, hot, amazing gluten-free pizza from scratch.