Gluten-free pizza with xanthan gum: dough and method
This pizza’s dough structure depends on a flour-and-starch blend already containing xanthan and guar. Do not add more gum at random: check your mix’s composition first.
For the dough
- 270 g gluten-free rice and tapioca blend
- 7 g dried baker’s yeast, used according to its packaging
- 5 g sugar
- 240 g water
- 5 g salt
- 25 g extra virgin olive oil
For a simple topping, prepare approximately 400 g tomato, 250 g mozzarella, basil and seasoning to taste. Drain wet ingredients thoroughly to avoid weighing down the centre.
Prepare the dough
Mix the dry ingredients, handling yeast according to its label. Add water at a temperature suitable for the yeast, followed by oil and salt. Do not use 45 °C water as a general rule: the correct temperature depends on the product and process.
Mix until homogeneous. It differs from wheat dough and may be softer and stickier. Leave covered to rise, observing its development rather than relying only on the clock.
Shaping and baking
Spread with lightly oiled hands on a suitable support without excess additional flour. Add toppings and bake in a thoroughly preheated oven: approximately 245 °C for 12–15 minutes is a guide, adjusted for thickness and oven.
Check that the base and centre are cooked. For gluten-free use, check every ingredient and prevent contamination during preparation and baking. Read about xanthan, which supports structure but does not recreate gluten on its own.