-
1
Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt.
-
2
Pour this mixture into the bowl of a stand mixer.
-
3
Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg.
-
4
Slowly, pour in the water.
-
5
Here's the important part: gluten-free pizza dough will not look the same as gluten dough.
-
6
It will be far wetter, even a little like pancake batter.
-
7
As you pour the water, look for the dough to come together around the paddle.
-
8
However, when your turn off the mixer, the dough should slump off the paddle immediately.
-
9
Letting the dough rise: Scrape the pizza dough into a large greased bowl.
-
10
Cover it with plastic wrap and set the bowl in a warm place.
-
11
Gluten-free dough does not rise as much as gluten dough.
-
12
Instead, you are looking for the dough to hydrate fully and increase in size by about one-third.
-
13
When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
-
14
Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
-
15
If you own a pizza peel, lay down a piece of parchment paper on it now.
-
16
If you don't own one, put the parchment paper on a pizza pan or baking sheet.
-
17
Put the dough down on the parchment paper then top it with another one the same size.
-
18
Using your hands or a rolling pin, flatten the dough slowly and evenly.
-
19
You want a pizza dough about 12 inches in diameter.
-
20
Take the top piece of parchment paper off the pizza dough.
-
21
Sprinkle some olive oil over the top of the dough.
-
22
Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
-
23
Pull out the pizza dough and top with whatever toppings you desire.
-
24
Variations: If you want to make the pizza dough and freeze it for later use, put the dough just after it has risen into a large plastic freezer bag.
-
25
It should stay fine in the freezer for up to 3 months.
-
26
Take it out of the freezer in the morning and bake it for dinner that night.
