Gluten Free Pizza Dough

• Course Dinner
• Cuisine Italian

Prep time

Cook time

Servings

Ingredients

• 1 1/2 cups All Purpose Gluten-free Flour Blend
• 1 1/2 tsp Xanthan Gum
• 1 tbsp dry active yeast
• 1 envelope unflavored gelatin
• 1/2 tsp kosher or fine sea salt
• 1/2 tsp agave nectar sugar or honey
• 2 tbsp Extra Virgin Olive Oil
• 2/3 cup warm water around 110 degrees is perfecy

Instructions

1. Preheat oven to 425 degrees.
2. Combine all ingredients in a bowl of an electric mixer fitted with regular beaters or whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down the bowl once. Turn the mixer to high and mix for 3 minutes. If the mixture is too dry and does not form into a dough, add a little more water, 1 tablespoon at a time, with the mixer running. The dough may clunk around in the mixer at first, then soften up – this is fine. The dough will be soft and sticky.
3. Dust a work surface generously with more All Purpose Gluten-free Flour Blend. Knead the dough a few times until it is smooth and no longer sticky. Press the dough into a pizza pan or baking sheet. You can roll with a rolling pin if you like.
4. Bake for 10 minutes.
5. Add any toppings you like and bake for an additional 20 – 25 minutes.