Gluten-Free Pizza Dough
Makes 4 individual (9-inch) thin-crust pizzas
If you’re looking for a crisp, chewy, thin-crust gluten-free pizza, then this is your recipe. Part of the magic herein lies with the hard apple cider or gluten-free beer, which not only creates a nice chemistry with the yeast, but also adds a really lovely depth of flavor to this crust. This recipe was inspired by a gluten-free crust from the fabulous bread-baking duo of Zoë François and Jeff Hertzberg.
1 ½ cups plus 2 tablespoons (239 grams) white rice flour
¼ cup (30 grams) brown rice flour
1/3 cup (38 grams) tapioca flour/starch
1/3 cup (54 grams) fine yellow cornmeal
2 tablespoons (23 grams) granulated sugar
1 teaspoon (6 grams) fine sea salt
1 teaspoon (3 grams) xanthan gum
2 tablespoons (12 grams) golden flax meal
¼ cup (57 grams) boiling water
1 tablespoon (9 grams) instant yeast, at room temperature
½ cup (112 grams) warm water (110° to 120°F)
½ cup (112 grams) gluten-free hard apple cider (alcoholic, not juice) or gluten-free beer, at room temperature
2 tablespoons (20 grams) extra virgin olive oil
1. In a large bowl or a food-safe 4-quart plastic Cambro bucket, combine the white rice flour, brown rice flour, tapioca flour/starch, cornmeal, sugar, salt, and xanthan gum, mixing well.
2. In a cup or very small bowl, whisk together the flax meal and the boiling water. Make sure to mix it right away, or it can get lumpy. After about a minute or two, the mixture will become thick and viscous. Set aside to cool for a couple of minutes.
3. Sprinkle the yeast over the dry ingredients. Add the warm water, cider, and olive oil to the bowl or bucket, along with the flax mixture. Using a fork or wooden spoon, mix until the dough comes together and all of the flour is mixed in. Cover the bowl or bucket with plastic wrap or a fitted lid, and set in a warm spot to rise for 2 to 3 hours (or up to 5 hours), until doubled in size.
4. Bake as directed according to the recipe directions.
Variation: You can substitute sorghum flour for the white rice flour, although it will produce a softer crust.
Tips: This dough needs to be shaped into individual thin crust pizzas. It doesn’t work well as a large or thick-crusted pizza. Also, this dough is best used the same day that it’s made. Extra dough can be baked as untopped flatbreads, which are delicious! You can use this dough for most, if not all, of the pizza recipes in this book. Just remember to make thin-crusted individual pizzas with it. This recipe really works best with fine cornmeal. When you roll out your dough, use white rice flour, which will help give you the crispiest crust. This recipe can be doubled to make 8 individual pizzas.
(* Recipe from Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson- published by Andrews McMeel, September 3, 2013- all rights reserved)