Make the most delicious Gluten-Free Pizza with a crispy crust and a wonderfully airy, resilient interior.
| Preparation: 20 min |
| Proofing Time: 1-4 hours (depends on temperature) |
| Baking Time: 3-8 min |
| Yield: 4 pizzas (approx. 25 cm) |
Ingredients
For the dough:
350 g warm water
17 g psyllium husks (whole) or 13 g psyllium powder
115 g active gluten-free sourdough starter (fed with 50 grams whole grain flour and 50 grams water the evening before or early in the morning)
25 g olive oil
17 g honey
350 g LaBour Bread Flour Blend (plus extra for kneading)
7 g salt
9 g cream of tartar
Toppings:
Tomato sauce, pesto, cheese sauce…
Grated cheese, basil, corn, pineapple, mushrooms, bell pepper, onion…
Equipment
Baking sheet or pizza stone
Optional: stand mixer
Instructions
1. The base
Put the warm water and psyllium husks in a large bowl or in the bowl of a stand mixer. Stir briefly and let rest for 5 minutes until a thick gel forms.
2. Mixing and kneading
Add the rest of the ingredients: active gluten-free sourdough starter, olive oil, honey, flour, salt, and cream of tartar. Using the dough hook, knead the dough on medium-high speed for 5 minutes. Or knead the dough by hand, but this will take longer (about 10 minutes).
3. Proofing
Cover the bowl (with a damp towel or plastic wrap) and let the dough rise until it has almost doubled in volume. This takes 1 to 4 hours, depending on the temperature.
Tip: Is your kitchen cold? Turn the oven to its lowest setting, let it warm up, then turn it off. Place the dough in the warm oven to speed up proofing. You can also place a bowl of boiling water at the bottom of the turned-off oven for steam and warmth. The oven temperature should not exceed 30°C (preferably not above 26°C).
4. Shaping
Turn the dough out onto a well-floured work surface and knead briefly until smooth. Divide it into 4 equal pieces. Form them into nice balls by folding the sides towards the center, turning them over, and rolling them on the counter with your hands until the top is taut. Cover the balls with plastic wrap or a towel.
5. Rolling out
Dust your work surface with some flour. Press one ball flat and roll it out with a rolling pin. Roll out into a circle of about 25 cm.
6. Topping
Carefully place the base on a floured pizza peel (I use a loose bottom from a tart pan). Spread the sauce, and distribute the cheese and toppings. Leave about 2 cm from the edge free for the crust.
Baking
In a regular kitchen oven:
Preheat the oven as high as possible (usually 250°C - 275°C) with a pizza stone or an inverted baking sheet inside. Allow the stone to preheat for at least 30 minutes. Bake the pizza for 7 to 9 minutes. Check the pizza regularly.
Preheat the oven to 340°C - 370°C. Use an infrared thermometer for best control. Bake the pizza in about 3 minutes. Rotate the pizza regularly if the oven does not have a rotating base.
Tips
The dough, wrapped in plastic wrap, will keep in the refrigerator for up to 7 days. The longer it sits, the more sour (and tastier!) the flavor will become.
You can freeze the dough balls, fully wrapped in plastic wrap, for up to 3 months.
Baking multiple pizzas one after another? Give the oven a few minutes between each pizza to return to the correct temperature.