Ingredients
Equipment
Method
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, xanthan gum (if using), and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and olive oil into the well. Using a wooden spoon or your hands, mix until a dough forms. It will be sticky, but that's normal for gluten-free dough.
- Transfer the dough to a lightly floured surface and knead gently for about 2 minutes. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for 30 minutes.
- Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat up. Roll out the dough on a piece of parchment paper to your desired thickness. Add your favorite toppings and carefully transfer the pizza (with the parchment) onto the hot stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the toppings are cooked.
Notes
Chef's Tips:
• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings
• Avoid overworking the dough to prevent it from becoming tough
• Serve with a drizzle of olive oil and a sprinkle of fresh herbs for added flavor
Food Safety:
• Ensure the yeast is fresh and active to avoid food safety issues
• Store leftovers in an airtight container in the refrigerator for up to 3 days