Pizza Dough (Gf, Nf, Lc) Recipe

Name: Pizza Dough (Gf, Nf, Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water 110-115F; 1 tablespoon sugar; 2.5 teaspoons dry, active yeast; 2.5 cups soy flour; 1 cup garbanzo flour; 0.5 cups quinoa flour; 0.5 cups tapioca flour; 2/3 cup instant dry milk powder; 0.5 cups shredded mozzarella; 4 ounces cream cheese, softened; 1 tablespoon xantham gum; 0.5 cups hot water; 1/8 cup EVOO; 4 eggs whites (3/4 cup)

Servings: persons

1 cup water 110-115F
1 tablespoon sugar
2.5 teaspoons dry, active yeast
2.5 cups soy flour
1 cup garbanzo flour
0.5 cups quinoa flour
0.5 cups tapioca flour
2/3 cup instant dry milk powder
0.5 cups shredded mozzarella
4 ounces cream cheese, softened
1 tablespoon xantham gum
0.5 cups hot water
1/8 cup EVOO
4 eggs whites (3/4 cup)

1
Measure out one cup of water at 115F (do it) and place it in at least a 4 cup container. Dissolve the sugar and add the yeast; mix well and let sit quietly. Your yeasty friends will feast and make a foamy mess. You have about 20 minutes before your quart container will be filled, so get cracking with the rest of this.
2
Combine the dry ingredients (4 flours, milk powder, xantham) and mix well.
3
Add EVOO and water, mix as best you can.
4
Add the egg whites, the cream cheese and the mozzarella and combine well.
5
When you have a quart of foamy yeast mess, dump it into the mixture and combine well. This will be an even gloppier mess. Using wet hands, ensure things are combined as well as possible. This is a paste, not a dough.
6
Cover with plastic and a towel and place in a warm place until the volume is at least doubled, ca. 1 hour.
7
Dump out in halves into a well-oiled pan (I have been using 9x13 air-flow baking pans) and press to the edges, preserving as much of the airiness as you can.
8
Sprinkle sesame seeds around the edges.
9
Bake at 375F for 15-20 minutes until light golden brown.
10
Treat these as a pizza base or focaccia base, or top with grated cheese and make dipping sticks. In each case, you will need another 10-20 minutes at 400F depending on what you are doing.

816

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup water 110-115F, 1 tablespoon sugar, 2.5 teaspoons dry, active yeast, 2.5 cups soy flour, and more.

Yes, Pizza Dough (Gf, Nf, Lc) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Dough (Gf, Nf, Lc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions