This Gluten Free Pizza Dough can be used in many different applications. Not only does it make perfectly crispy-on-the-outside-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?
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.
Add the olive oil, apple cider vinegar, eggs and 1/2 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 without it sticking to you. If it’s too dry, add a little more water.
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. 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.
Bake for an additional 15-20 minutes, or until the crust is golden and your cheese is melting and gooey to your liking. Enjoy!
