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Gluten Free Pizza Dough

Makes 1 thick or 2 thin 12” pizzas


600°F - 700°F

cook time

1m 30s to 3m


280g (about 2 cups) gluten free all purpose flour (Bob’s Red Mill is our favorite)
6g (2 tsps) active dry yeast
36g (1/4 cup) tapioca starch
3g  (1 tsp) xanthan gum
6g (1 1/2 tsps) granulated sugar
6g (1 tsp) fine sea salt
280ml (1 1/8 cups + 1 TBSP) warm water
28g (2 TBSPS) olive oil


In the bowl of a stand mixer fitted with the paddle attachment mix the flour, yeast, tapioca startch, xanthan gum, sugar, and salt. Then add the water and olive oil, mixing on medium speed until the dough begins to come together. Switch to high, and mix for about 2 minutes. Transfer the dough to an oiled bowl and cover tightly. Refrigerate the dough for at least an hour.

Light your Cru oven.

When you’re ready to bake the pizza, take the dough out of the refrigerator. Liberally flour your peel using rice flour. If making 1 thick crust pizza, place the dough onto your peel and form by pressing out from the center. The dough will be soft and delicate, so be careful (wet your hands for easier handling). Top with your sauce and toppings.

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