Gluten-Free Pizza Dough Recipe Without Xanthan Gum
A delicious Gluten-Free Pizza Dough Recipe which pairs tapioca flour with grated mozzarella.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Snack
Cuisine Italian
Servings 3
Calories 1036 kcal
- 3 3/4 cups Tapioca Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 ¼ cups Mozzarella, dry, grated
- 1 ¼ cups Almond Milk
- 3 Eggs
- ½ cup Olive Oil, extra virgin
Preheat oven to 350°F. Grease three round baking dishes.
In a large mixing bowl, combine flour, salt, and baking powder. Stir to combine.
Add grated mozzarella and stir again.
Pour in milk, beaten eggs, and extra virgin olive oil. Stir well with a wooden spoon until combined.
Divide the between the baking dishes.
Bake for 15 to 18 minutes.
Remove from the oven and top with your favorite cheeses and toppings.
Bake again until the cheese has melted and your toppings are ready.
Serve and enjoy.
- Try this recipe with cashew or rice milk.
- The dough will be pretty wet, but you do not need to add more flour.
Calories: 1036kcal | Carbohydrates: 133g | Protein: 16g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1408mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Calcium: 464mg | Iron: 3mg
Keyword Gluten-Free Pizza Dough Recipe Without Xanthan Gum