Gluten-Free Pizza Dough
Looking for a simple yet delicious gluten-free pizza dough recipe? Here is THE best gluten free pizza dough recipe by the one and only Adam Atkins.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes + dough prep time
- Cook Time
- 90 seconds
Ingredients
- Makes
- 4 pizzas
Recommended Equipment
-
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Instructions
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Step 1
Add the yeast to the tap water in a bowl and mix together until it dissolves. Then add the flour to the bowl and start to incorporate it together with a spoon or your hands. Add the salt and olive oil and mix to form a dough.
Step 2
Oil your hands and divide the dough into 280-285g (9.8oz / 10oz) dough balls. Push down the middle of the dough ball slightly to form a hockey puck shape. Wrap in oiled cling film or sealed bowls/tubs.
Step 3
Either leave the dough balls at room temperature for a few hours or leave in the fridge for 2-4 days. You can also freeze them if needed. Leave out to warm up for 2 hours if they have been in the fridge before using.
Step 4
Top your gluten-free dough base with your favourite toppings and bake in your Gozney oven with a medium flame at 750°F/400°C for around 90 seconds until the crust is golden brown. Slice and enjoy!
