Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread) |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 14 |
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I'm posting it for friends in the Celiac Disease/Gluten-Free community here on Recipezaar, who love pizza but need a GF version. This recipe is also potato-free, for those who have additional food allergies. I haven't tried freezing it yet . will update recipe with info once I try. Makes 4 lbs of dough, roughly 8 14 pizzas; don't know how many mini-pizzas (bagel/muffin size - 3 diameter ) it can do, but I would estimate about 16 per 1/4 lb dough or 128 for the full 4 lb dough recipe as written. The prep time is estimated assuming you have made the dough previously (i. e, it is refrigerated and you are starting at step 8). If you are making the dough from scratch for immediate use (i. , starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings. Ingredients:
1 cup brown rice flour |
1/2 cup soy flour |
1 cup tapioca starch (may be labeled tapioca flour) |
3 1/2 cups cornstarch |
2 tablespoons granulated yeast |
1 tablespoon kosher salt (adjust to taste) |
2 tablespoons xanthan gum |
2 1/2 cups water, lukewarm |
4 large eggs |
2/3 cup olive oil |
2 teaspoons white vinegar (can substitute cider vinegar) |
pizza toppings (your choice) |
6 tablespoons rice flour (for dusting ( your choice, white or brown rice) |
Directions:
1. To make the dough (enough for 8 pizzas) -.
2. Use a container (at least 5 quart capacity) you can cover, but is not airtight.
3. Mix together all the dry ingredients (rice flour through xantham gum).
4. In a separate bowl, mix the liquid ingredients (water through vinegar).
5. Gradually mix the liquid ingredients into the dry ingredients - no need to knead - you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
6. Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
7. Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
8. On baking day -.
9. Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
10. In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
11. Thirty minutes before baking, preheat the oven to 500 degrees F.
12. Wet your hands slightly - keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
13. Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
14. Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
15. This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
16. Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
17. Add toppings of your choice (you should have them all prepared and ready to go - the faster this dough gets into the oven, the better the pizza will be).
18. Slide the pizza onto the stone or into the oven.
19. Check for doneness in 10-12 minutes.
20. May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
21. Cool slightly on a rack before serving.
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