Pizza Dough No One Will Know is Gluten Free
This dough is not a stiff dough, but if you can pat out with just a little cassava flour, it will make two delicious crusted gluten free pizzas! Also, no one will know it's gluten free by the taste or texture.
Equipment
- 1 pizza oven or pizza stone for oven cooking
- 1 Pizza Peel
- cornmeal, gf for dusting the peel
Ingredients
- 69 grams Bob's Red Mill Potato Starch, gf
- 69 grams Bob's Red Mill Millet Flour, gf-
- 69 grams Bob's Red Mill White Rice Flour, gf
- 69 grams Otto's Naturals Multi-Purpose Cassava Flour, gf
- 1 1/2 tablespoons Argo cornstarch, gf or other gluten free brand
- 1 3/4 teaspoon Fleishmann's Bread Machine Instant Yeast, gf
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons fine salt
- 225 grams filtered water (1 cup)
- 1/2 tablespoon olive oil
Instructions
- Mix the flours, cornstarch, yeast, xanthan, and salt on medium low for 1 minute in the bowl of a stand mixer, using the paddle attachment.
- Add the water and mix for 4 minutes on medium high. Add the olive and mix for 1 more minute.
- Weigh the dough, scrape out into two equal pieces and set each on a 7" square of parchment. Form each dough piece into a ball with wet fingertips, by gently patting to smooth.
- Drizzle EVOO over and rub lightly to coat. Set on a baking tray. Cover with cellophane. Seal in a large freezer bag (or cover with another layer of cellophane. Refrigerate for 5-6 hours.
- Bring to room temperature 1-2 hours before you are ready to bake. Flour a board with cassava flour. Flatten to 9" by patting gently and making an edge on the outside of the dough.
- Slide the dough onto a cornmeal dusted pizza peel. Drizzle with olive oil. Add a scant 1/4 cup of pizza sauce and spread across, leaving the edge without. Top lightly with cheese and toppings.
- Bake at 650-700 to start in pizza oven. 2-4 min. Or if using a conventional oven to bake, set the oven to 550 or as high as it goes, with a pizza stone in the oven. Slide the pizza onto the stone once the oven comes to temperature. Bake at 550 13-16 min or until the crust bottom and top are golden brown.
Notes
A few pizza tips:
- never use a cold or hot pizza sauce on a dough.
- for gluten free pizza~ do not add to many toppings. Think a bit lighter and your pizza dough will perform much better.
- add a drizzle of olive oil to the patted dough before adding sauce.
- do not overwork the dough, adding more than just a tablespoon of cassava flour when patting the dough out (if it is too soft or sticky).
- use cassava flour on your board to form the ball into a 9" round. Dip your fingertips in cassava flour to keep the dough from sticking.