Pizza . . . really, who doesn’t like pizza? I’m the girl that looks forward to making pizza and coming up with the different flavor combinations. I swear I missed my calling to make pizza . . . or tacos, I love making tacos too for the same reason. Though that has nothing to do with this . . . I digress. I also love having my boys come up with the topping combinations they like. It's always fun to see what other people think about topping combinations. The culinary adventure is endless when it comes to pizza toppings!
I developed this recipe a while ago and have used it in many different applications. Not only does it make perfectly crispy on the outside and chewy on the inside pizza crust, but it makes amazingly soft doughy rolls and it can be made into a crispy flavorful stuffed calzone. Hello, how could you resist?
Okay, do not let the list of ingredients scare you. The combination of ingredients are what make it work so well and, truth be told, I like simple in the kitchen so you really can dump all of these together, mix, rest, and bake. It's that easy! I have mixed it by hand and in my mixer. Seriously, it's easy and works well either way.
Okay, have I convinced you not to be scared yet?
Gluten Free Pizza Dough
Makes 2 large or 3 small pizzas
In a large mixing bowl, combine the rice flour, potato starch, corn starch, garbanzo bean flour, sugar, yeast, baking powder, xanthan gum, and salt. Mix well.
Heat your water to warm (you should be able to put your finger in it).
Next add the olive oil, apple cider vinegar, eggs, and ½ cup water to the dry ingredients and mix well. This can either be done by hand or in a mixer with a hook attachment. The dough should be slightly wet, but you should still be able to touch it with a wet finger and it not stick to you. If it’s too dry, add a little more water.
Next cover the dough and put it in a warm draft free place (I usually don’t cover it and just put it in the microwave to sit). Allow to rise for 30 minutes to an hour. You can even use it after letting it rest for 15 minutes.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and pour some of the dough onto the pan. With wet hands, flatten and shape the dough to the pizza shape you desire. I spread it pretty thin since it does rise a bit when baked.
Bake for 5-7 minutes. It should be set, but not browned. Top with your favorite sauce, cheese, and toppings. Then bake for an additional 15-20 minutes or until the crust is golden and your cheese is melting and gooey to your liking. Enjoy!
Pizza . . . really, who doesn’t like pizza? I’m the girl that looks forward to making pizza and coming up with the different flavor combinations. I swear I missed my calling to make pizza . . . or tacos, I love making tacos too for the same reason. Though that has nothing to do with this . . . I digress. I also love having my boys come up with the topping combinations they like. It's always fun to see what other people think about topping combinations. The culinary adventure is endless when it comes to pizza toppings!
I developed this recipe a while ago and have used it in many different applications. Not only does it make perfectly crispy on the outside and chewy on the inside pizza crust, but it makes amazingly soft doughy rolls and it can be made into a crispy flavorful stuffed calzone. Hello, how could you resist?
Okay, do not let the list of ingredients scare you. The combination of ingredients are what make it work so well and, truth be told, I like simple in the kitchen so you really can dump all of these together, mix, rest, and bake. It's that easy! I have mixed it by hand and in my mixer. Seriously, it's easy and works well either way.
Okay, have I convinced you not to be scared yet?
I know the 1-to-1 has xanthum already in it and the AP does not.
I've tried some other recipes, including one with Bob's GF Wonderful Bread Mix, and I usually need to use oiled plastic wrap to properly spread it out....looking for better ways.
Thanks!
Tried it not pleased was thinking of adding honey
for a better flavor. Had good texture. But not good flavor