Gluten-Free Pizza Dough (High Hydration)

Ingredients

• 200 g Gluten‑Free All‑Purpose Flour Blend (sifted)
• 30 g Almond Flour (fine texture)
• 10 g Psyllium Husk Powder (acts as binder, creates elasticity)
• 4 g Baking Powder (double‑acting)
• 4 g Active Dry Yeast (about 1 tsp, proofed in warm water)
• 4 g Salt (fine sea salt)
• 5 g Sugar (helps activate yeast)
• 300 g Warm Water (about 110°F / 43°C, 130‑140 % hydration of total flour weight)
• 15 g Olive Oil (extra‑virgin, adds flavor and tenderness)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the gluten‑free flour blend, almond flour, psyllium husk powder, baking powder, salt, and sugar until evenly distributed.

   Time: PT5M

2. Activate Yeast

   In a separate cup, dissolve the active dry yeast in 30 g of the warm water (110°F / 43°C) and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 110°F

3. Mix Wet Ingredients

   Add the remaining 270 g warm water and olive oil to the dry‑ingredient bowl, then pour in the foamy yeast mixture. Stir with a whisk until a thick batter forms; it will be more liquid than traditional dough.

   Time: PT10M

4. First Fermentation (Proof)

   Cover the bowl with plastic wrap or a damp cloth and let the batter rise at room temperature (70‑75°F / 21‑24°C) for about 60 minutes, or until it has visibly puffed and shows bubbles on the surface.

   Time: PT1H

   Temperature: 70°F

5. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 350°F (175°C). Allow the stone to heat for at least 30 minutes so it is fully hot.

   Time: PT30M

   Temperature: 350°F

6. Par‑bake the Crust

   Line a parchment sheet with the batter, spreading it to a 12‑inch circle about ¼‑inch thick. Transfer the parchment (with batter) onto the preheated stone and bake for 45 minutes, or until the surface looks set and the edges are lightly golden.

   Time: PT45M

   Temperature: 350°F

7. Cool the Par‑baked Crust

   Remove the parchment and let the crust cool on a wire rack for 10‑15 minutes. This step dries out excess moisture and stabilizes the structure.

   Time: PT15M

8. Add Toppings and Final Bake

   Brush the crust lightly with olive oil, add your favorite sauce, cheese, and toppings. Return the pizza to the hot stone and bake at 475°F (245°C) for 8‑10 minutes, until the cheese is melted and the edges are crisp.

   Time: PT10M

   Temperature: 475°F

9. Rest and Serve

   Let the pizza rest for 2‑3 minutes before slicing. This allows the crumb to set and makes slicing easier.

   Time: PT3M

Nutrition Facts

Calories

1200

Protein

30 g

Carbohydrates

150 g

Fat

45 g

Fiber

12 g