Gluten-free pizza dough

If there's an invisible star in pizza baking, it's – unfortunately – gluten! Unfortunately, because not everyone can tolerate the sticky protein, but it does make dough elastic, stretchable, and airy. But: No pizza is also not a solution – even if you have a gluten intolerance! That's why here's a recipe for crispy gluten-free pizza dough. And it's homemade, without dubious pre-mixed flour blends and artificial additives, of course! Rice and chickpea flour are pimped with psyllium husk, starch, and carob seed flour instead, so that your gluten-free pizza dough still rises. Nice, right?

Let's be honest – the gluten-free version won't be as fluffy as a classic pizza dough. But: There are also a few tricks to give your gluten-free pizza a decent boost. Psyllium husk and carob seed flour replace the gluten protein in this recipe and make the dough elastic enough to develop nice air bubbles. Carob seed flour (alternatively xanthan gum) and psyllium husk can now be found in any well-assorted drugstore or health food store. So let's get to it – make your pizza dough gluten-free!

MY TIP:

If you don't have celiac disease, a severe gluten allergy, but still don't tolerate light wheat dough very well, give a long-fermented pizza dough a try, like in our basic recipe or a Pinsa with chickpea and rice flour. Often, it's the yeast-heavy industrial dough that is poorly tolerated. Long fermentation and extended proofing times relieve the stomach (the dough is automatically "pre-treated" by time and microbes) – and also taste much better.