Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread)
- Ready In:
- 47mins
- Ingredients:
- 13
- Yields:
-
8 12
- Serves:
- 64
ingredients
- 1 cup brown rice flour
- 1⁄2 cup soy flour
- 1 cup tapioca starch (may be labeled tapioca flour)
- 3 1⁄2 cups cornstarch
- 2 tablespoons granulated yeast
- 1 tablespoon kosher salt (adjust to taste)
- 2 tablespoons xanthan gum
- 2 1⁄2 cups water, lukewarm
- 4 large eggs
- 2⁄3 cup olive oil
- 2 teaspoons white vinegar (can substitute cider vinegar)
- pizza toppings (your choice)
- 6 tablespoons rice flour (for dusting ( your choice, white or brown rice)
directions
- To make the dough (enough for 8 pizzas) --.
- Use a container (at least 5 quart capacity) you can cover, but is not airtight.
- Mix together all the dry ingredients (rice flour through xantham gum).
- In a separate bowl, mix the liquid ingredients (water through vinegar).
- Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
- Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
- Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
- On baking day --.
- Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
- In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
- Thirty minutes before baking, preheat the oven to 500 degrees F.
- Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
- Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
- Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
- This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
- Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
- Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
- Slide the pizza onto the stone or into the oven.
- Check for doneness in 10-12 minutes.
- May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
- Cool slightly on a rack before serving.
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Reviews
-
This turned out astonishingly good. I made some changes, though, used chickpea flour instead of soy and white rice flour instead of brown. Also I added 1 tablespoon psyllium husks which helps to add some elasticity to the dough. My guinea pig was extremely happy with this pizza crust and asked for the recipe - and he is a huge pizza lover and quite critical. Thanks for posting this!
Tweaks
-
This turned out astonishingly good. I made some changes, though, used chickpea flour instead of soy and white rice flour instead of brown. Also I added 1 tablespoon psyllium husks which helps to add some elasticity to the dough. My guinea pig was extremely happy with this pizza crust and asked for the recipe - and he is a huge pizza lover and quite critical. Thanks for posting this!
RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana