Gluten free pizza dough has a different feel than a traditional pizza dough. it doesn’t stretch and no kneading is required. To create a a thin, crisp crust, roll the dough out as would a piecrust between a sheet of parchment paper and a sheet of plastic wrap. Peel away the plastic wrap and then slide the crust & parchment right on to a hot pizza stone or on a wire rack in your oven. The paper will turn black, which is okay, and the resulting crust will brown nicely
Gluten Free Pizza Dough
This recipe is adapted from Healthy Bread in Five Minutes a Day. It makes enough dough for 7-8 pizzas and can be refrigerated for 7-10 days. I'll make a batch on Sunday and use it the following week for dinners and snacks.
- 2 c. brown rice flour
- 1 1/2 c. sorghum flour
- 3 c. tapioca starch (tapioca flour)
- 2 Tbsp. granulated yeast
- 1 Tbsp. kosher salt
- 2 Tbsp. xanthan gum
- 2 2/3 c. lukewarm water
- 4 large eggs
- 1/3 c. olive oil
- 2 Tbsp. honey
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- Mixing and storing the dough: Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
- Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
- Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.
- The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
- Preparing The Crust For Your Toppings
- Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Dust the piece with more rice flour and quickly shape it into a ball; this dough isn’t stretched because there is no gluten in it – just press it into the shape of a ball. You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.
- Sprinkle rice flour onto a 14-inch square piece of parchment paper. Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with a 14-inch piece of plastic wrap, then roll the dough between the parchment and plastic wrap to produce a 1/16- to 1/8-inch-thick round. Peel away the plastic wrap, leaving the crust on the parchment paper
- Add your sauce and toppings!
- Gluten free pizza dough has a different feel than a traditional pizza dough. it doesn't stretch and no kneading is required. To create a a thin, crisp crust, roll the dough out as would a piecrust between a sheet of parchment paper and a sheet of plastic wrap. Peel away the plastic wrap and then slide the crust & parchment right on to a hot pizza stone or on a wire rack in your oven. The paper will turn black, which is okay, and the resulting crust will brown nicely.
Adapted from Shooting The Kitchen
Adapted from Shooting The Kitchen
The Keto Diet Recipe Cafe https://ketodietcafe.com/