Gluten Free Personal Pan Pizza
This amazing gluten free personal pan pizza will remind you of your favorite pizza joint. It's soft on the inside, crispy on the outside, and ready for all your favorite pizza toppings.
Servings: 1
Calories: 785 kcal
Ingredients
- 2 ½ Tablespoons (33 g) Oil divided
- ⅔ Cup (141 g) Water
- 1 ½ teaspoons (3 g) Whole Psyllium Husk
- 15 Tablespoons (150 g) Gluten Free All Purpose Flour I use King Arthurs
- 1 ½ teaspoons (6 g) Instant Yeast
- 1 ½ teaspoons (6 g) Sugar
- ½ teaspoon (2 g) Salt
- ½ teaspoon (2 g) Xanthan Gum
- Cornstarch for dusting table
Instructions
- Add 1 ½ Tablespoons of oil to an 8-inch cake pan. Swirl the pan around to coat the bottom, then set aside.2 ½ Tablespoons (33 g) Oil
- Heat the water to 115 °F (46 °C). Add the psyllium husk to the water and stir well. Set aside for 5 minutes.⅔ Cup (141 g) Water, 1 ½ teaspoons (3 g) Whole Psyllium Husk
- Combine the gluten free flour, instant yeast, sugar, salt and xanthan gum in a mixing bowl. Whisk together to mix.15 Tablespoons (150 g) Gluten Free All Purpose Flour, 1 ½ teaspoons (6 g) Instant Yeast, 1 ½ teaspoons (6 g) Sugar, ½ teaspoon (2 g) Salt, ½ teaspoon (2 g) Xanthan Gum
- Add the remaining oil and the water-psyllium husk mixture to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated.
- Use the spatula to knead and fold the sticky dough inside the bowl. Knead for 10 minutes. The stickyness should lessen as the dough is worked.
- Sprinkle 1-2 teaspoons of cornstarch on your clean work surface. Place the dough ball on the cornstarch and use a rolling pin to roll it into a circle the same size as your pan. It should roll out very easily without applying much pressure.Cornstarch
- Transfer the dough circle to the oiled pan. Cover the pan and place it in a warm place to rise until doubled in size. It should take about an hour.
- When there is 20 minutes remaining in your proofing time, place a pizza stone or large baking sheet in your oven and preheat to 450 °F (232 °C).
- Once the dough is done rising it should be poofy and soft to touch. Brush a little oil around the outer edges and top with your favorite toppings.
- Place the cake pan on top of your pizza stone or baking sheet in the preheated oven. Bake for 16-18 minutes until the cheese has melted and the crust is golden in color.
- Remove from the oven, use a spatula to transfer the pizza to a serving plate and enjoy!
Notes
Weighing ingredients - I have shared the volume and weights for all ingredients, but I highly recommend you use a kitchen scale to weigh everything for the best results. To see the weights, click the button that says "metric" below the ingredient list.
Flour - This recipe has only been tested with King Arthur's Gluten Free All Purpose Flour. If you use another type of flour, your results may vary.
Water Temperature - It is crucial that the water not be too hot or cold to activate the instant yeast. Check your water temperature with an instant thermometer. It should read 115 degrees before the psyllium husk is added and it will cool to around 110 degrees while the psyllium gels.
Nutrition Info - This recipe makes an 8-inch personal pizza. It is a hearty meal for one, but could be shared between two people. The nutrition info above is calculated for one entire pizza.