Gluten-Free Pizza Dough

Ingredients

For the Dough

• 1 cup gluten-free flour
• 1 tbsp (8–9 gm) psyllium husk
• 180 ml water (for psyllium husk)
• 1 tsp sugar
• Salt to taste
• 1 tsp instant yeast or 1 1/4 tsp active dry yeast ¹
• 1 tsp olive oil
• Additional warm water as needed
• 2 tbsp warm water (only if using active dry yeast)

Directions

1. Mix psyllium husk with 180 ml water and let it sit for 5–10 minutes to form a gel-like paste.
2. If using active dry yeast:
   1. In a small bowl, combine active dry yeast, sugar, and 2 tbsp warm water.
   2. Let it sit for 5–10 minutes until foamy.
3. In a mixing bowl, combine the gluten-free flour and salt.
4. Add the prepared psyllium gel and olive oil to the dry ingredients.
5. If using instant yeast, add it directly to the dry mix.
   If using active dry yeast, pour the foamy yeast mixture into the bowl now.
6. Gradually add warm water as needed while mixing, until a soft, slightly sticky dough forms that holds together well.
7. Knead the dough using a hand mixer or stand mixer at high speed for 5–10 minutes to develop a stretchy consistency.
8. Cover the dough with a cloth and let it rest in a warm place for 1–2 hours. It may not rise much but will puff slightly.
9. After resting, divide the dough into two equal portions to make medium-sized thin-crust pizzas.

Footnotes