Make this gluten-free pizza dough for the most delicious homemade pizza that actually tastes like pizza! Bake in a standard oven or an Ooni Pizza oven!
In a stand mixer bowl or other large bowl, whisk together the dry ingredients.
Pour in the warmed water (120°F-130°F) and olive oil.
Blend on medium speed for 2 minutes or stir very well with a sturdy spoon.
Scoop the dough into a ball and drizzle with olive oil. Roll it around to coat the dough and the sides of the bowl with a thin layer of oil.
Cover the bowl with plastic wrap and then a kitchen towel. Let rise in a warm place for 1 hour or until dough has doubled in size. Use immediately or refrigerate until ready to make pizza. **See note.
Forming & Baking the Pizza
Preheat the oven for at least 30 min. at 450°F with a baking stone or cast-iron pizza pan in the top ⅓ of the oven. ***See note.
Place half of the dough on a piece of parchment paper that is no bigger than your pizza stone or pan.
Sprinkle white rice flour on top and either pat out the dough with your hands or gently roll it out with a rolling pin into a 12-inch circle. (Pat out the dough for a thicker and softer crust edge. Roll out with a rolling pin for a thin and crunchy crust edge.)
Slide the pizza crust, along with the parchment paper, onto the pizza stone. Bake for 7 minutes, removing the parchment paper after 2-3 minutes.
Remove the pizza crust from the oven, top with sauce, cheese, and other desired toppings.
Slide the pizza back into the oven and bake for 7 additional minutes or until desired doneness.
Notes
* Measuring by weight (grams) is the most accurate and is preferred for this recipe. (To convert to grams, click the "metric" button at the top of the ingredients list.)
**The dough is easier to work with when cold. Feel free to make the dough ahead and refrigerate for several hours before making pizza.
***This pizza can also be cooked in an Ooni Pizza oven and it tastes phenomenal!
Generally, follow the instructions that came with your Ooni for cooking the pizzas.
Do not pre-bake the crust first when using the Ooni.
Divide the dough into 3 or 4 portions instead of 2.
Roll dough out as thinly as possible on a pizza peel dusted with GF flour and cornmeal. Check while rolling to ensure the dough is not sticking to the peel. If it is sticking, use a bench scraper to lift the edge and sprinkle more cornmeal underneath. Do a "jiggle test" frequently to make sure the dough is not stuck.