Makes 1 16-inch pizza
Results will vary depending on the gluten-free flour or mix you choose. This recipe is specific to Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is available in most supermarkets. When cooked, the crust will have the consistency of a thin-crust pizza.
- 1–1 1/4 cups (227–284g) filtered water 110°F
- 2 1/4 (9g) teaspoons active dry yeast
- 1 teaspoon sugar
- 3 tablespoons (42g) olive oil
- 2 1/2 cups (390g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon salt (4g)
Place pizza stone, baking steel, or pizza pan in the top third of the oven and preheat it to 500°F.
Stir water, yeast, and sugar in a measuring cup. Allow to rest for 8–10 minutes to activate the yeast. The yeast should bloom, and the top should be foamy. If it doesn’t bloom, your yeast may not be viable.
Whisk together flour and salt in a large mixing bowl. Once the yeast is ready, pour mixture and olive oil into the flour and salt. Use a spatula to stir until the dough comes together. Dough should be slightly sticky. Cover the bowl with a towel and let sit in a warm place for 1 hour.
Turn dough out onto parchment paper and form a doughball. Gently roll the dough out very thin, approximately 1/8-inch thick, and create a small edge by pushing the dough up with your fingers. From here, top your pizza and transfer with the parchment to your preheated baking stone with a pizza peel or the back of a sheet pan. Cook time will vary between 10 and 15 minutes based on toppings and the type of pizza pan used.
