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Categories:
flour tapioca flour buttermilk powder Agar-Agar powder salt xanthan gum active dry yeast sugar olive oil cider vinegar water dough cornmeal
Viewed: 9 - Published at: 10 months agoIngredients
- 3/4 cup Gluten Free All Purpose Flour Mix
- 3/4 cup tapioca flour
- 2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance's Dari-Free Powder
- 1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 1 package active dry yeast granules
- 1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar
- 2 teaspoons olive oil
- 1 1/2 teaspoons cider vinegar
- 1/2 cup lukewarm water (hot water will kill the yeast!)
- Extra tapioca flour for rolling the pizza dough
- Gluten Free cornmeal to sprinkle on baking sheet
Method
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
- Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
- Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
- Mix on high speed for 3 to 4 minutes.
- Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
- Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
- The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
- Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
- With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
- Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
- Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
