Adam Atkins – Gluten-Free Pizza
It’s the one you’ve all been waiting for... an awesome gluten-free pizza dough recipe that will rival your traditional doughs by the one and only Adam Atkins (@peddlingpizzas).
Cooked in your Gozney pizza oven, you’ll have incredible gluten-free pizzas ready to load up with your favourite toppings in no time with this easy to follow recipe.
Add the yeast to the tap water in a bowl and mix together until it dissolves. Then add the flour to the bowl and start to incorporate it together with a spoon or your hands. Add the salt and olive oil and mix to form a dough.
Oil your hands and divide the dough into 280-285g (9.8oz / 10oz) dough balls. Push down the middle of the dough ball slightly to form a hockey puck shape. Wrap in oiled cling film or sealed bowls/tubs.
Either leave the dough balls at room temperature for a few hours or leave in the fridge for 2-4 days. You can also freeze them if needed. Leave out to warm up for 2 hours if they have been in the fridge before using.
Top your gluten-free dough base with your favourite toppings and bake in Roccbox or your Gozney Dome with a medium flame at 750°F/400°C for around 90 seconds until the crust is golden brown. Slice and enjoy!
600g gluten-free flour
450g cold tap water
4g fresh yeast/2g instant
70g olive oil