I’m reposting this recipe because I finally have step by step pictures to go with it. The method is the same as for regular pizza dough and can be used with any toppings you like. And while, like in making bread, there is no exact substitute for glutenous wheat flour, this still produces a very nice, thin crispy crust.
First, let’s get out our dry ingredients. (I have to say here I kind of adore this recipe because – as far as GF flours go – these are some of the cheapest.) We need corn flour, corn starch, sweet rice flour, potato starch, salt, and Xanthan Gum to start. Oh, and the ever important kitchen scale. We will be using equal parts of our flours/starches by weight. This means no measuring cups as each has a different density.
First, place your mixing bowl on the scale and zero it out. Or press the “tare” button. Whatever yours says. I’m using the bowl of my stand mixer. If you have one, do the same. It makes making dough a bazillion times easier.
Add all your dry ingredients to your bowl, zeroing out the scale in between each addition. (Sooooo much easier for those of us who are computationally deficient.) I use grams to measure most everything now because it’s more accurate than ounces. We need 125 grams of each flour/starch plus 4 tsp Xanthan Gum and 1 1/2 tsp salt. Whisk them all together and make a “well” in the center.
To our well we’re going to pour in 1 3/4 cups warm water. (Think hot shower temp ~ 105 degreesish). This is going to make our yeast so happy. You WANT happy yeast. Yes.
Speaking of which, there it is. 4 tsp of dry yeast will do it. Just sprinkle it on top of the water and let it sit a few minutes. We want our yeast to “bloom” (i.e. get foamy). If you watch closely you can actually see the little guys go one by one. Kitchen science is fun!
Okay, I’ll stop now.
After our yeast has bloomed, about five to ten minutes later, add in 1/4 cup olive oil. Using the dough hook turn your mixer on low and let it run until the dough has come together completely with no loose flour sitting on the bottom of the bowl.
If you do not have a stand mixer don’t try to do this with a hand mixer – it won’t work and you’ll probably burn it out. Mixing this by hand means just that – getting your hands into it. Knead the dough (keep mushing and turning it) over and over until you get a soft, pliable dough. No need to worry about overworking it, there’s no gluten to overwork. And thankfully, this will be much easier than if you were trying to knead glutenous pizza dough.
When it’s done it will look kind of like a brain.
Now, to keep it soft while it’s rising, we’re going to drizzle a little more olive oil over the ball and turn it to coat. Then just cover it with a clean towel and set it in a warm place. If it’s summer that can be anywhere in the house. If it’s winter (we only have two seasons here in northwest PA), turn on your oven for about 20 seconds. Turn it off and put your dough in there to rise. Those few seconds will be just enough to get it warm in there. About 80-85 degrees is great.
An hour later here is our risen dough! If you’re used to working with regular dough you’re likely looking at that and going, “It’s not done rising”. Well yes, smartypants, it actually is. It’s never going to rise as much as a wheat dough. Just the way it is. And that’s okay because we’re still gonna get a mighty fine crust out of it.
That’s my husband rolling out his dough between two sheets of parchment paper. He insists on doing it himself because he loves using the rolling pin.
It’s the little things in life 🙂
Gluten Free Pizza Dough (adapted slightly from Gluten Free Girl and The Chef)
125g corn flour (Masa)
125g sweet rice flour
125g potato starch
1/2 Tbsp kosher salt
4 tsp Xanthan Gum
1 3/4 cups warm water (think hot shower warm)
4 tsp instant dry yeast
1/4 cup olive oil, plus more for coating
In bowl of stand mixer whisk together first six ingredients and make a well in the middle.
Pour water into the well and sprinkle yeast on top. Let the yeast ripen for 5-10 minutes (until it gets foamy).
Pour in the olive oil and, using your dough hook, mix your dough on low speed until it comes together, maybe 3-4 minutes. If you do not have a stand mixer, knead the dough with your hands until it loses it’s stickiness and becomes smooth and pliable. This will take closer to 8 minutes depending how vigorously you work the dough.
Form dough into a ball (it will kind of look like a brain at this point) and rub all over with olive oil. This keeps the outside from getting too dry while it rises. Cover with a dish cloth or paper towel and leave to rise in a warm place. In the winter I turn my oven on for about 20 seconds, turn it off, and then put my dough in and shut the door. The few seconds the oven is on is enough to raise the temperature from the normal 65 of my house to around 80. Perfect for making happy yeast.
Let it rise for at least an hour. It will not rise as high as a glutenous dough and will not be as elastic but it will still roll out real nicely. Rolling it out between two sheets of parchment paper is the easiest way – though some say that destroys all the nice air bubbles and that stretching it is the way to go. To each his own.
This recipe makes two large crusts. If not using both immediately, excess dough can be wrapped and placed in refrigerator for a day or can be frozen and used later. I have no idea how long it will keep. We always seem to need the freezer dough within a week :p
Makes two one-pound balls of dough