Ingredients
Scale
- 2 1/4 tsp active dry yeast
- 1 cup warm water (110°F/43°C)
- 1 tbsp sugar
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp fine salt
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
Instructions
- Proof the yeast with warm water and sugar until bubbly (5–7 minutes).
- Whisk together gluten-free flour and salt in a bowl.
- Add the yeast mixture, olive oil, and apple cider vinegar to the flour and mix until slightly sticky.
- Cover and let rest for 30–45 minutes at room temperature or refrigerate for 8–18 hours.
- Turn dough onto a floured surface, shape into a 12–14-inch round.
- Preheat pizza stone at 500°F (260°C) for at least 45 minutes.
- Bake in the preheated stone for 10–14 minutes until edges are golden.
Notes
For a sourdough version, use a gluten-free sourdough starter. Dust with rice flour or semolina to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg