Prep Time: 15 minutes

Bake Time: 25 minutes

Yeast Rise Time: 30 minutes

Dough Rest Time: 45 minutes

Total Time: 1 hour 40 minutes

Yields: one 9-inch or 12-inch pizza

Ingredients:

1 ½ cups (234g) gluten-free all-purpose flour

*It can be tough troubleshooting gluten-free flour. We recommend the King Arthur brand, found online or at Costco stores.

2 tablespoons (18g) buttermilk powder or (14g) nonfat dry milk

1 teaspoon baking powder

¾ teaspoon salt

1 teaspoon xanthan gum

*If you select a gluten-free all-purpose flour that already has xanthan gum in it, skip this ingredient on the list.

1 ½ teaspoons instant yeast

1 tablespoon granulated sugar or honey (optional)

1 cup (227g) warm water

¼ cup (50g) olive oil

*An electric hand-mixer or stand-mixer is required for this recipe.

Instructions:

Weigh your gluten-free all-purpose flour* or measure it. Add the dry ingredients (except the yeast and sugar or honey) to a large mixing bowl and mix with an electric hand-mixer or stand-mixer until thoroughly blended.

*Experts recommend measuring flour by weight rather than by volume because dry measuring cups aren’t standardized. Experienced chefs and bakers recommend an inexpensive digital scale for every kitchen to ensure recipes and results are precise.

  • Add the sugar or honey, warm water, 2 tablespoons (25g) of olive oil, the yeast, and about 1/2 cup (78g) of the dry mixture into a separate, small bowl. Stir to combine. A few lumps are OK. Set the mix aside for 30 minutes until it is bubbly and smells yeasty.
  • Add this mixture to the dry ingredients and beat on medium-high speed for four minutes. The mixture will be thick and sticky, much like wall spackling!*

*If your dough is too sticky to work with, try oiling your hands and sprinkling the dough with a light dusting of dry gluten-free all-purpose flour.

  • Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 30 minutes. *

*Letting the covered dough rest in the refrigerator allows the flour to absorb the water, leaving the dough hydrated, and making it much less sticky.

  • Preheat your oven to 425°F.
  • Drizzle 2 tablespoons (25g) of olive oil onto the center of a baking sheet or 12-inch round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
  • Using wet fingers, start pressing the dough at the center and work outward into a 12-inch to 14-inch circle.
  • Let the dough rest, uncovered, for an additional 15 minutes.
  • Bake the dough for 8 to 10 minutes, just until it’s set. At this point, the surface will look opaque, rather than shiny.
  • Remove your dough from the oven and top with your summer harvest ingredients! *

*Experts recommend choosing cheese options that melt well, like mozzarella, fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster.

Return your pizza pie to the oven to finish baking, about 15 minutes.

Remove your garden harvest pizza from the oven and enjoy!

Sources:

“Gluten-Free Pizza Crust,” King Arthur Test Kitchen, kingarthurbaking.com/recipes, accessed on July 9, 2024. “Basic Gluten-Free Pizza Dough,” Nicole Hunn, glutenfreeonashoestring.com, Nov. 3, 2020