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Gluten Free Pizza Dough

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 20 Hours
  • Yield: 1 14″ Pizza
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Description

This gluten-free sourdough pizza crust includes chickpea flour for added tang and a crisp, flavorful finish.

Ingredients

Units
Equipment:
  • Stand Mixer
  • Digital Thermometer
  • Digital Scale
  • Steel or Sheet Pan
  • Parchment Paper
  • Plastic Wrap
Final Dough Ingredients (Amount – Baker’s %):
  • Gluten Free Flour 211g- 90%
  • Chickpea Flour 23g – 10%
  • Water 227g (100℉/38℃) – 97%
  • Olive Oil 25g – 10.7%
  • Sugar 14g – 6%
  • Salt 4g – 1.7%
  • Leaven Foods All Purpose or Leaven Foods Wild Yeast 2.34g – 1%

Instructions

  • Incorporate – Start by heating water to 100℉/38℃ – if you don’t have a thermometer, the water should feel warm but comfortable to the touch. Next, measure all of the rest of the ingredients and put everything into the bowl of a stand mixer fitted with a paddle attachment. Mix together until all of the ingredients are fully incorporated-this should take about 3 minutes.
  • Bulk Ferment – Transfer the dough to an oiled container and cover. Allow to sit for 6 hours in a warm area of the house.
  • Cold Bulk Ferment –  At the end of bulk fermentation, form the dough into a disk, wrap in plastic wrap, and refrigerate overnight.
  • Shape & Proof –  The next day, pull the dough out of the refrigerator and shape into desired shape by pressing dough out with wet hands. We recommend a 14” round pizza or a 10” x 16” grandma style onto a sheet pan lined with oiled parchment paper. Cover the shaped dough and let rest in a warm area of the house for two hours.
  • Bake – An hour before baking, preheat oven to 425℉/218℃. Once preheated, place the pizza dough into the center rack of the oven and par-bake for 10 minutes. Pull the pizza out and top with desired toppings. Return the pizza to the oven and finish baking for 12-15 minutes or until the cheese is bubbling and starting to brown. Let cool slightly before enjoying!

Notes

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

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