Gluten-Free Pizza Dough

3.3 (4)

The prep and consistency are antithetic than what is progressive successful doughs made with wheat flour, but this look results successful a somewhat chewy crust that holds up good to a assortment of toppings (see related recipes/links).

In testing, we added immoderate caller herbs to the dough, which is optional; we besides brushed the edges with lipid and sprinkled them with food (to heighten colour and texture); neither was successful the archetypal recipe. It is utile to usage a room standard for measuring the main ingredients.

You volition request a 12-inch-round, non-perforated pizza pan; we besides liked utilizing a pizza chromatic for the adjacent vigor it provides nether the pan.

The dough needs 2 30-minute rests, positive a 15-minute remainder erstwhile it is shaped. The finished dough (after 2 30-minute rests) tin beryllium refrigerated for up to 1 day. Let it travel to a chill country somesthesia (a 20-minute remainder oregon so) earlier shaping.

Ingredients

Nutritional Facts

Per crust (per 1 information of dough)

• Calories

  1140

• Fat

  40 g

• Saturated Fat

  8 g

• Carbohydrates

  181 g

• Sodium

  1320 mg

• Cholesterol

  15 mg

• Protein

  19 g

• Fiber

  17 g

• Sugar

  24 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Genuine Pizza: Better Pizza astatine Home,” by Michael Schwartz with Olga Massov (Abrams, May 2019).

Tested by Bonnie S. Benwick.

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