Gluten-Free Pizza Dough with Whole Grain Blend
Gluten-free pizza base combining whole wheat, rye, and rice flours with apple cider vinegar for tang and structure. Two-stage baking creates a crispy crust: initial pre-bake sets the base, then toppings are added for final browning. Yields enough for two to four pizzas depending on thickness preference.
Ingredients
- 1 ¾ cups whole wheat flour
- 1 ¼ cups rye flourbuckwheat flour1:1
0.7
- ¾ cups rice flour
- ¼ oz yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon extra virgin olive oil
- 1 ¼ cups water
- 1 tablespoon apple cider vinegar
Instructions
- 1
Mix yeast with sugar and warm water in a small bowl, let sit until foamy, about 5-10 minutes.
- 2
Combine whole wheat flour, rye flour, rice flour, and salt in a large bowl, mix thoroughly.
- 3
Create a well in dry ingredients and add activated yeast mixture, olive oil, apple cider vinegar, and remaining warm water.
- 4
Stir with a spatula or wooden spoon until ingredients are integrated and a sticky dough forms.
- 5
Knead by hand or machine at medium-low speed for 5-7 minutes until smooth and elastic.
- 6
Form into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled.
- 7
Preheat oven to 425°F.
- 8
Divide fermented dough into two or four portions based on desired pizza size.
- 9
Place portion on parchment paper dusted with rice flour or cornstarch, stretch by hand or roller to desired thickness.
- 10
Transfer to preheated baking sheet or pizza stone.
- 11
Pre-bake crust for 8-10 minutes until firm.
- 12
Add toppings of choice and bake for 10-15 minutes until edges are golden and crispy.
- 13
Rest briefly before slicing and serving.
Tips
Use warm water (around 37-40°C) for yeast activation to ensure proper fermentation.
Rice flour or cornstarch prevents sticking without adding gluten.
Pre-baking the crust separately ensures a crispy base even with wet toppings.
Dough is naturally stickier than wheat-based versions; avoid adding excess flour.
Good to Know
Covered dough keeps refrigerated up to 48 hours; pre-baked crusts freeze up to 3 months.
Prepare dough through first rise, then refrigerate. Bring to room temperature before shaping and baking.
Slice immediately after resting. Serve with olive oil, herbs, or marinara for dipping.
Common Mistakes
Do not skip pre-baking to avoid a soggy, dense crust with wet toppings.
Do not use cold water to avoid slowing yeast activation.
Do not over-knead to prevent excessive denseness in the final bake.