Gluten-Free Pizza Dough

Try making your own dough at home and get creative—there are many low-FODMAP possibilities for toppings.

Ingredients

Makes 1 crust

1 cup warm water

1 teaspoon light brown sugar

1 tablespoon active dry yeast

21⁄2 cups gluten-free all-purpose flour

1⁄4 teaspoon gluten-free baking powder

3⁄4 teaspoon salt

21⁄2 tablespoons olive oil

  1. Mix water, sugar, and yeast in a small glass or shallow bowl.
  2. Mix flour, baking powder, and salt in a stand mixer on low speed.
  3. Add yeast mixture. Increase mixing speed to medium and slowly add 11⁄2 tablespoons oil.
  4. Grease dough with 1 tablespoon of olive oil and add to a bowl. Cover bowl with a towel, and allow to rise in a warm area until doubled in size, about 11⁄2 hours. If making dough to use at a later time, shape into 1⁄2-pound balls, wrap tightly and store in refrigerator up to 2 weeks. If freezing, place wrapped plastic balls of dough into a labeled plastic bag with date pizza dough was prepared in freezer up to 3 weeks.
  5. When ready to make pizza, prebake crust at 350°F for 25–30 minutes. Remove from oven and add toppings. Bake 15–20 minutes or until toppings are warmed through.

Per Serving (1 crust)

Calories: 1,492

Fat: 37g

Protein: 37g

Sodium: 1,911mg

Fiber: 12g

Carbohydrates: 248g

Sugar: 5g