Gluten free Pizza Dough in a bread machine

Let your bread machine do the work while you pull the rest of your pizza ingredients together. If you have extra time, make two batches and follow the directions on how to freeze the dough for later.

Gluten Free Pizza Dough

Enough dough for two 12″ round pizzas.

Ingredients:

3 1/2  tsp. instant rapid rise yeast ( I like SAF brand)
3 1/2 cups gluten free bread flour blend (Pamela’s makes a good one as does King Arthur)
For a DIY version, see below
2 Tbsp. brown sugar
1 Tbsp. xanthan gum ( omit if your flour blend has it already)
1 1/2 tsp. salt ( again omit if your flour blend has it already)
1 1/4 cups water
1/4 cup olive oil or grape seed oil
1 tsp. cider vinegar

Directions:

In a medium sized bowl, whisk together the yeast, flour blend, brown sugar and xanthan gum.

Place the salt, water, oil and vinegar in the bread machine pan. Turn the machine on the Dough Cycle.

As it begins to mix, slowly add the flour mixture to it, scraping down the flour from the sides and bottom until it is all mixed together. Adding it slowly allows it mix better than dumping it all in at once. Try it and see. If it works better for you to dump it in and then just mix everything up, go for it 🙂

Stop the machine before it starts the rise cycle. Just let it mix it up for you.

Preheat the oven to 400 degrees.

Place a piece of parchment paper on both pizza pans. go ahead and cut to fit but leave a about 1 to 2 inches all the way around. Or do what I do and just spread it out on a cookie sheet and try to make it as round as possible. You may want to spritz the pans with non-stick cooking spray and then place the parchment on top to keep it from moving around.

Divide the completed dough in half and spread each half with a spatula sprayed with non-stick spray if it tries to stick. Or, do what I do and just oil your hands and start pressing it into a circle.

Pop in the oven and bake for 12 minutes. Take out and place sauce of choice and toppings and throw back in the oven for another 12 to 15 minutes or until everything is nice and bubbly and the crust is golden on the edges.

Yum Yum!

If you want a DIY flour blend, here’s one that works pretty well.

1 1/4 cups sorghum flour
2/3 cup bean flour
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
2 Tbsp. brown sugar
1 Tbsp. xanthan gum
1 1/’2 tsp. salt

You can package this up in airtight plastic bags and have it ready to go anytime you want to make it a pizza night.

As for freezing the dough: After you stop the dough cycle on the bread machine, place half of the dough in airtight freezer bags and squeeze out as much air as you possible can.  Place in your freezer for up to one month. Make sure to label the bags so you know how long it’s been in there.

Take the dough out of the freezer and leave on the counter to thaw, or place in the refrigerator and let thaw. It may take up to 48 hours depending on how rock hard it is. Then follow the recipe above.

I hope you enjoy this too!

Kathy

I hope you like this recipe. Let me know if you try it.
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6 Comments

  • winnie

    Reply Reply February 19, 2018

    Can’t wait to try this.

    • Kathy

      Reply Reply February 21, 2018

      Let me know how it goes!

  • Danilo

    Reply Reply July 31, 2018

    I was so looking forward to try this recipe.
    I want to assume that the 2 plus chips of water was a typo. (?)
    It turned out like yellow water consistency. Raised all the way out of the bread machine container….
    What a disaster!

    I live in the tropics and it’s very hard to find all the ingredients. But I managed to find them and paid a premium for them….

    Sorry but I would not recommend this recipe to anyone

    • Kathy

      Reply Reply July 31, 2018

      Yes! I am so sorry for the disaster. It should have been 1 1/4 cups of water not the 2 1/4 cups of water.

  • Blake

    Reply Reply November 3, 2018

    Crackingly good recipe, thank you. It has the approval of my 5 year old son and we’ll be making it again, possibly as a flat bread too.

    I was true to the recipe and it worked well. I hope your previous responder can take the plunge and try again with the correct water amount. I used 450g of flour for 3 1/2 cups, and US Imperial measurements (1 cup = 239mL, 1 Tbsp=15mL). Oh, I made one substitution: I used 1 Tbsp off brown sugar and 1 Tbsp of rice malt syrup as I ran out of brown flour.

    Looking forward to trying some other recipes on your blog/site. Thanks again.

    • Kathy

      Reply Reply November 5, 2018

      thanks for the comments. Glad it worked great for you. Kathy

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