This is the best gluten free pizza dough.
My friend Courtney is generous enough to host it at her house every month. Each month Courtney picks out a “head chef” for the night, and depending on what that cook wants to make, will dictate the rest of the menu for the night.
Likewise, it is of no shock to anyone that I offered to show and make my copycat Lou Maltanti’s Chicago Deep Dish Pizza.
When you read the directions, it sounds so complicated, but I’ve made it so many times, after the dough comes together (and I’ve kept the dough in the fridge for over a week just fine) you can be eating deep dish pizza faster than take out.
However, I suddenly realized that one of the women in the group has a gluten allergy. Fudge crackers. There would be no way for her to eat the main dish of the night.
I figured there had to be a great gluten free pizza recipe out there so I started a bit of research. But after just looking at the first several recipes I came across, I knew I didn’t want to use almond or coconut flour, or flax meal, sweet potatoes, xantham gum or quinoa.
What was the best choice of gluten free flour?
Moreover, I WANTED IT TO TASTE LIKE REAL PIZZA! And yes, I am shouting there. At lunch on Friday I hit up Mariano’s and discovered that Bob’s Red Mill has a gluten free baking flour that I thought might work.
Is gluten free flour more expensive?
The price wasn’t too bad – I mean, a bit pricey for flour, but not too crazy – the 22 ounce bag cost $4.29. I also realized that Red Star Yeast has a gluten free version too, so I picked that up too.
Lastly, I decided to blend up my no rise pizza dough with a bit of the Chicago deep dish pizza ingredients and ended up coming up with this:
- 2.25 cups 1 to 1 Bob's Red Mill 1 to 1 baking flour or Gluten Free baking flour
- 1.5 teaspoon yeast
- 1 teaspoon salt
- 1/4 cup cornmeal
- 1 teaspoon sugar
- 1/2 to 3/4 cup water
- 1 tablespoon softened butter
This is enough dough for two 10 - 12 inch pizzas depending on how thin you roll your dough.
In a large bowl, mix 1/2 cup water, yeast and sugar together. Stir and let sit 10 minutes.
Mix in the the flour, corn meal, salt, together and mix well. Add in only enough water (tablespoon at a time) until the dough comes together.
Let rise one hour (I let mine rise in my microwave with plastic wrap over the top).
Roll out dough. Spread the butter in the dough and knead for 5 minutes. Separate into two pizzas, and put in the refrigerator until the oven is up to temp.
Heat oven to 425. I have a baking steel so I can put my stove up to 500. Roll out dough, top with pizza sauce and desired toppings. Bake for 10-12 minutes at 425, or 8-10 minutes at 500.
I made this dough 8 servings - or 1/4 of each pizza. On my WW plan, 1/4 of a pizza is 4 points. Click here to find out the points on your WW plan.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 279mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 4g
Guys. I am going to say that after the dozens, hundreds, thousands (possibly millions!) of pizzas I’ve made over the years, this dough ranks at the very top. It has the best of both worlds for me in a pizza – a crispy crust, but still a bit of a chew in the middle.
Hannah took that last three pictures for this post, and after we finished taking the pictures, she had a piece and said “I am not sure what a gluten free pizza is supposed to taste like, but this is a great pizza.” EXACTLY! That was exactly what I was going for, and the fact that I nailed it on my first attempt makes me absolutely giddy.
I can’t wait for my friend at Cooking Club to try this. Hopefully I haven’t set the bar too high with my review of this, but considering how much pizza I’ve had in my life, I think I know great pizza when I taste one, and this one is delish.
If you try this, can you do me a solid and let me know if you like it?! Please feel free to share with your friends and family who have gluten allergies too.