The Best Gluten Free Pizza Dough Recipe

Directions

1. Add 4g yeast, 1tbsp sugar and the 100ml of warm water in a bowl and leave for 10 mins until it's starts foaming. (note: if it does not start foaming then your yeast might be out of date)

2. For the dry ingredients add the  250 Caputo flour,100g of ground Almonds, 12g salt, garlic powder and oregano to a bowl and mix.

3. When the yeast has started foaming you can add it to the dry ingredients and add in the olive oil

4. It should form a dough like ball, the difference between this caputo flour and normal flour is that it is extra sticky. You can use some olive oil on your hands and a spatula to move it into a bowl for proofing.

5. Once the dough is is a new clean bowl, cover it with cling wrap and leave in a warm place for and hour or 2, until it rises double the size. (Note: I sometimes make it the day before and leave it in the fridge over night)

6. When it's ready break it into 2 pieces and roll into a circle shape (use some extra flour for dusting)

7. Preheat the oven to the max, mine goes to 250 and have it preheating for at least a half hour as it needs a super hot oven if you don't have a special pizza one. Preheat the pizza tray also.

8. Add your sauce and toppings and cook for about 10 to 15 minutes (depending on how crispy you like it)