After only two attempts, I am happy to announce an easy, and quick GF pizza dough that even kids will enjoy.  We have had 2 ‘build your own pizza’ dinners using my recipe, and it was happily munched by all.. ages 10, 13, 17, 26, 28, 47 and me!  😉

Imagine that after two dinners, I did not snap one photo of the baked product… sheeesh.  We ate them faster than I could reach for my iPhone, touch the camera icon and snap the shot!  Next time I will update with a mouth-watering pic.

Anyway, the flour combo in this pizza lends it high fiber, so you can actually enjoy two minis with no worries.  Choose toppings that are known for solid antioxidant value, and you’re get a super great meal. (Side salad makes a nice veggie boost.)

CUTC Gluten-Free Pizza Dough

  • 2 c. Bob’s Red Mill All-purpose Flour
  • 1 ½ c. Oat or Barley Flour
  • ¼ c. Olive Oil
  • 1 ½ tsp. Sea Salt
  • 6 tsp. Xanthan Gum or Tapioca Starch
  • 2 pkgs. active dry Yeast
  • ½ tsp. Sugar (for proofing)
  • 1 ½ c. very warm Water
  • Add : ¼ c. chopped organic Parsley or Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano, if you want to be adventurous

Place yeast and sugar in warm water to proof.  Set aside for 15 minutes.

Place flours, oil, salt and xanthan gum in Food Processor or mixer with dough blade.  Blend until crumbly.  Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on.  Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky.  If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Mini pizza toppings
Mini pizza toppings

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded Rice Cheese.

Mini GF pizza
CUTC Mini Gluten-Free Pizza

Bake in lower half of 420º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is puffy.

Will make 6 – 7 small pizzas depending on size.  Also fun for appetizer size pizzas.

~ Enjoy!

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4 thoughts on “Cooking Up the Cure’s Gluten-Free Pizza Dough Recipe

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