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Gluten-free Pizza Crust
Ingredients
(Room temperature)
- 1 cup sprouted rice flour
- 1 cup quinoa flour
- 2 tsp xanthan gum
- 1 tsp sea salt
- (opt.) 1 TBS of your favorite dried Italian herbs
- 1 tsp sugar for proofing yeast
- 2 tsp active dry yeast*
- 1/3 cup warm water
- 3 TBS olive oil
- 1 TBS agave syrup or honey
- 1 TBS red wine or apple cider vinegar
- 2/3 to 3/4 cup hot water
- 3 or 4 TBS flour for rolling out the dough
Preparation
Have ready a pizza
peel or similar non-stick work surface that you can use to transfer the crust to
the baking stone.
Mix the sugar, yeast and water in a small warm bowl. Let sit 10 minutes to proof.
Mix together the wet ingredients.
Combine the dry ingredients in the bowl of your stand mixer and stir until well combined. With the mixer on low/stir, add the wet mixture followed by the yeast mixture. As this dough comes together, it should be slightly wet and fairly sticky. Increase mixer speed to medium and beat for 1 minute more. Remove the bowl from the mixer. Take a rubber spatula and scrape together the dough. Gently form a nice round ball of dough in the bottom of the bowl with the spatula. At this point, you can preheat the oven to 400 degrees with a baking stone on the middle rack.
Dust your hands and the pizza peel/work surface with some flour. Turn the bowl over to dump the dough into your hand, and then lay it in the center of the peel. Start working the dough into an even circle, periodically smoothing out the rough edges. Then use a rolling-pin to gently roll the dough out to a little more than 12 in. diameter. Apply a little flour as needed to prevent sticking. Make your own edge or leave flat, and using a long knife or spatula, loosen the bottom of the dough so that it will slide easily onto the stone. Let sit to rise a bit while you prepare the toppings.
Use an oven thermometer to make sure the temp. is 400 degrees. With all ingredients in place, slide the un-baked pizza onto the hot stone (you may want to take the stone out of the oven until you get the hang of it!). Bake for 15 -25 minutes depending on amount of toppings you use. This crust will get a dark brown color before burning. Remove from oven and slice when cheese stops bubbling.
*This recipe is for altitudes of 7000' and up. Add 1/4 tsp yeast for altitudes below 5000'. Too much yeast in this dough will cause it to fissure as you are rolling it out.
Mix the sugar, yeast and water in a small warm bowl. Let sit 10 minutes to proof.
Mix together the wet ingredients.
Combine the dry ingredients in the bowl of your stand mixer and stir until well combined. With the mixer on low/stir, add the wet mixture followed by the yeast mixture. As this dough comes together, it should be slightly wet and fairly sticky. Increase mixer speed to medium and beat for 1 minute more. Remove the bowl from the mixer. Take a rubber spatula and scrape together the dough. Gently form a nice round ball of dough in the bottom of the bowl with the spatula. At this point, you can preheat the oven to 400 degrees with a baking stone on the middle rack.
Dust your hands and the pizza peel/work surface with some flour. Turn the bowl over to dump the dough into your hand, and then lay it in the center of the peel. Start working the dough into an even circle, periodically smoothing out the rough edges. Then use a rolling-pin to gently roll the dough out to a little more than 12 in. diameter. Apply a little flour as needed to prevent sticking. Make your own edge or leave flat, and using a long knife or spatula, loosen the bottom of the dough so that it will slide easily onto the stone. Let sit to rise a bit while you prepare the toppings.
Use an oven thermometer to make sure the temp. is 400 degrees. With all ingredients in place, slide the un-baked pizza onto the hot stone (you may want to take the stone out of the oven until you get the hang of it!). Bake for 15 -25 minutes depending on amount of toppings you use. This crust will get a dark brown color before burning. Remove from oven and slice when cheese stops bubbling.
*This recipe is for altitudes of 7000' and up. Add 1/4 tsp yeast for altitudes below 5000'. Too much yeast in this dough will cause it to fissure as you are rolling it out.
