Pizza Making Forum

Pizza Making => Gluten Free => Topic started by: Happy as a Yam on October 12, 2021, 04:37:20 PM

Title: New to gluten-free pizza making
Post by: Happy as a Yam on October 12, 2021, 04:37:20 PM
Hi Everyone,
I am new to gluten-free and vegan pizza making and I came up with this recipe and I wanted to see if there were any suggestions on changes that I should make for to my dough.

1 cup Almond milk (Warm) microwave for 30 sec or until its body temperature
1 tbsp Sugar
2 tsp Instant yeast (1 packet)
2 cups All-purpose Gluten-Free flour + more for sprinkling (I used Bob's Red mill Baking Flour 1 to 1)
cup Tapioca
1 pinch Sea salt
cup Vegan butter (melted) 20 sec in microwave should not be much warmer than body temp)
1 tsp Apple cider vinegar
Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 400F.
Mix milk, sugar, yeast and cup of the flour and let sit for 10-15 minutes, to proof the yeast. It should look foamy. See picture

In an electric mixer bowl or by hand, mix flour, tapioca, salt. Then add melted butter, vinegar, and yeast mixture.
Mix on low speed for 1 minute or until the dough comes together. It should be a little sticky to the touch but dry enough to knead. If it is too wet, add cup of flour at a time until it is dry enough to knead.
Cover with a moist towel and leave it rise 20 minutes. Then with oiled hands knead it and cover again for 1 hr.
Transfer half of the dough onto a piece of parchment paper that is just big enough to fit onto your baking sheet. Using floured rolling pin, spread dough into a 9-inch (approx. in. thick) round pizza and using your palms to shape the crust. You can either make the other half now or you can also freeze it.
Bake for 7-9 minutes. Add toppings and bake for an additional 10-12 minutes. *see notes for topping ideas

Here is the link to the original blog post: (
I would love to hear your comments
Title: Re: New to gluten-free pizza making
Post by: Jon in Albany on October 13, 2021, 09:25:44 AM
Are you familiar with the Caputo Fior Glut gluten free flour? I've been blending it with Cup 4 Cup. I only make GF pizza when certain guests will be here, so it is a once in a while thing for me. My next go around was going to be a Detroit style that looks good and since it is in a pan, I'd be comfortable putting it in a wood oven to finish and not be worried about cross contamination. Here's the recipe for that one, it's just a few back in the GF sub forum.