Gluten-Free Pizza Dough with Rice and Corn Flour
This gluten-free pizza is a carefully engineered blend of fine rice flour, cornmeal, teff, and tapioca starch that creates a crust with genuine structure and chew, not the dense, crumbly result many home bakers fight. Guar gum acts as the gluten substitute, binding the dough while cold fermentation for 24 hours develops flavor complexity that rivals wheat-based versions. The long rest allows starches to fully hydrate and beneficial microbes to work, yielding a crust with crispy exterior and open crumb. The high oven temperature—250 degrees Celsius—creates rapid browning and slight char. This recipe suits anyone avoiding gluten, whether by necessity or choice, and works especially well for those willing to plan ahead. Serve as casual dinner, party appetizer, or lunch. What sets this apart is the multi-flour approach and extended cold fermentation, which prevent the gumminess typical of single-starch gluten-free doughs and deliver genuine pizza satisfaction.
Ingredients
- 1 ½ cups fine rice flour, sifted
- 5 oz fine cornmeal, sifted
- ⅓ cups white teff flour, sifted
- 4 ½ oz tapioca starch, sifted
- 1 ¾ cups water, room temperature
- ⅓ oz guar gum, powderxanthan gum0.7:1bindergluten-free
xanthan requires less by weight; reduce to 7g initially
- ⅛ oz fresh baker's yeast, crumbledinstant yeast2:3yeast
reduce to 3g; instant is more concentrated
- 14 tbsp extra virgin olive oil, divided
- ½ oz salt, fine
Instructions
- 1
Pour water into mixer bowl with crumbled fresh yeast, add flours, starch, guar gum, and extra virgin olive oil
- 2
Mix with flat paddle at medium speed for 5 minutes
- 3
Add salt while mixing continues
- 4
Transfer dough to large bowl, cover with plastic film
- 5
Rest at room temperature for 30 minutes
- 6
Refrigerate at 5-43°F for 24 hours
- 7
Remove dough from refrigerator and let come to room temperature for 2-3 hours, covered
- 8
Preheat oven to 475°F
- 9
Oil pan and stretch dough by hand using oiled hands and oiled surface until dough forms small bubbles
- 10
Add tomato sauce, mozzarella, and desired toppings
- 11
Bake for 9 minutes in small molds or 14 minutes in large mold
Tips
Cold fermentation is non-negotiable: 24 hours allows starch hydration and flavor development that shorter methods cannot achieve. This timing prevents the dense, gummy crumb typical of rushed gluten-free doughs.
When stretching dough, oil both hands and work surface generously. The dough is naturally sticky without gluten; oil reduces stress and prevents tearing without incorporating excess flour that degrades texture.
The small bubbles visible after stretching indicate proper hydration. Do not deflate them when topping; they become the open crumb structure that makes this crust satisfying rather than dense.
Good to Know
Refrigerate covered dough up to 3 days before baking. Baked pizza keeps wrapped at room temperature 1 day or frozen up to 2 months. Reheat in 180 degree Celsius oven for 5 minutes.
Dough must rest 24 hours cold before use; plan accordingly. All mixing occurs day one. Day two, bring to room temperature and bake. Not suitable for same-day preparation.
Serve hot directly from oven. Pairs with fresh basil, tomato, mozzarella, and simple salads. Also works topped with vegetables, cured meats, or white sauces.
Common Mistakes
Skip cold fermentation to avoid dense, gummy crumb and flat flavor.
Under-oil hands and surface to avoid excessive flour addition that creates tough crust.
Deflate bubbles during topping to avoid dense, compact crumb instead of open structure.
Substitutions
Gluten-Free Swaps
xanthan requires less by weight; reduce to 7g initially
Full guide →General Alternatives
FAQ
Can I make this dough gluten-free without guar gum?
Guar gum provides essential binding that replaces gluten's network. Omitting it produces crumbly dough that cannot hold shape. Xanthan gum or psyllium husk work as substitutes at reduced ratios, but results differ. Not recommended.
What if I don't have teff flour?
Teff adds mineral depth and slight nuttiness. Substitute buckwheat flour, sorghum flour, or additional cornmeal at 1:1 ratio. Flavor and texture shift slightly but structure remains sound. Consistency improves with 24-hour fermentation regardless.
Can I freeze the dough after 24-hour fermentation?
Yes. Wrap tightly in plastic and freeze up to 2 months. Thaw overnight in refrigerator, then bring to room temperature for 2-3 hours before shaping. Fermentation continues slowly during thaw, improving flavor. Baking time may extend slightly.