Our best pizza dough

One of our favourite things to do as a family is cook together, and we really like to make homemade pizza. The kids sit on the island and cover every inch of themselves (and the entire kitchen) in flour. It's such a mess when we're done but totally worth it!

Our best pizza dough recipe is below. It tastes great, is easy on the gluten and has no added sugar.

Time commitment to make one pizza

Prep - 5 minutes

Recipe - 10 minutes

Rise - a minimum of one hour

Bake time - 20 minutes


1 cup of Bob's Red Mill Gluten Free Pizza Crust Mix

1 cup of organic white flour

Dash of sea salt

1/2 tablespoon extra virgin olive oil (preferably organic)

1/4 teaspoon of dry yeast

1 cup of lukewarm water

(1/2 - 1 cup of pizza sauce and toppings of your choice)

Kitchen utensils

1/4 teaspoon

1/4-cup measuring cup

1-cup measuring cup

Small mixing bowl and spoon (or whisk)

Medium size mixing bowl and spoon, or KitchenAid mixer with spiral dough hook

Rolling pin

Round or square pizza stone (the Emile Henry pizza stones are great!) or a pan


1.     Mix the dry ingredients - In a medium size mixing bowl, mix together: 

2.     Mix the water and yeast - In a small mixing bowl, mix together: 

  • 1/4 teaspoon of dry yeast 
  • 1 cup of lukewarm water 

Mix or whisk until the yeast dissolves.

3.     Mix the wet and dry ingredients - Make a small hole in the middle of the flour mixture and pour in the yeast and water mixture.

4.     Add 1/2 of a tablespoon of extra virgin olive oil and knead the dough - I prefer to use the KitchenAid mixer and spiral dough hook to knead the dough because it's quicker and easier (use speed two for about 2 minutes or until the dough forms a ball). However, it's not that difficult to knead the dough by hand (you can learn how to knead dough here). If you find the dough to be too wet or sticky, you can always add more flour later.

5.     Let the dough rise - Roll the ball of dough in flour and put it into a dry bowl. Cover it with a dishtowel and let it rise for at least one hour (I like to let it sit for 2-3 hours).

6.     Preheat oven - Preheat the oven to 505 degrees.

7.     Roll the dough - Sprinkle flour on the countertop and onto the rolling pin to keep the dough from sticking to it. Roll the dough into a square or circle shape to fit your pizza stone or pan (make sure that you roll it out wide enough so that the pizza doesn't get too small when you roll the edges in to make the crust). If you find the dough to be too wet or sticky, you can always add more flour.

8.     Put the dough onto the pizza stone or pan - Dust the pizza stone lightly with flour and place the rolled dough onto it, but not necessary. Roll the edges in toward the middle to make the crust (the more you roll the thicker your crust will be).

9.     Cook the pizza dough - I prefer to spread all of the sauce onto the dough before putting it in the oven. Bake at 505 degrees for 7 minutes.

10.   Add toppings of your choice and finish cooking - Add all of the toppings of your choice (including sauce it you haven't already) and bake at 505 degrees for approximately 10 minutes or until the crust is golden brown.

After removing the pizza from the oven, let it sit on the pizza stone or pan for up to 10 minutes before slicing and serving. Add fresh parmesan cheese and pepper if desired. Enjoy!

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