Vanilla and Bean · by Traci York★ 5.0 (21)
Homemade Gluten-Free Pizza Dough & Crust
NUTRITION · PER SERVING128M COOK
CAL 44%·PRO 29%
CARBS 143G65% OF CAL
9G FIBER1G SUGAR133G OTHER
FAT 29G30% OF CAL
3G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sturdy gluten-free pizza dough using almond flour and psyllium husk powder for a crispy exterior and chewy interior. Makes enough dough for three 10-11 inch pizzas.
componentamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 3/4 cups (500 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup + 1 tablespoon (75 grams) Super Fine Almond Flour (I use Bob's Red Mill)
- 2 teaspoons Psyllium Husk Powder
- 2 teaspoon Baking Powder (non aluminum)
- 2 teaspoon Fine Sea Salt
- 1 teaspoon Quick Rise Yeast (or Rapid Rise Yeast)
- 2 1/2 cups (590 grams) Water (100F (38C))
- 1/4 cup (50 grams) Olive Oil (+ more for brushing parchment paper)
At a glance
PER SERVING · TIME 128M
CAL 44%·PRO 29%
CARBS 143G65% OF CAL
9G FIBER1G SUGAR133G OTHER
FAT 29G30% OF CAL
3G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 23m
- Sodium
- 1871mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 304mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.