Wednesday, September 18, 2013

Gluten Free Pizza Crust

One of the things I've always missed the most since switching to a gluten free diet is pizza. Here's a recipe I found a little while ago and can't wait to try it out! 


3/4 cup tapioca flour
1/2 cup white flour (make sure you don't use brown flour. It will make the crust gritty.)
1/3 cup chickpea flour
1/3 sorghum flour
1 tsp. xanthum gum
1 tsp fine sea salt
1/2 cup whole milk
2 1/4 tsp active dry yeast (1 - 1/4 oz. package)
2 tsp sugar
2 large egg whites, lightly beaten
3 tbsp. plus 1 tsp. extra virgin olive oil.

Necessary equipment: Pizza stone, or heavy baking sheet. Baking peel or heavy baking sheet. Parchment paper. 


In a electric mixer, whisk together the tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum and salt. 

Using a small saucepan over moderate heat, stir together the milk and 1/4 cup water until warm, but not hot to the touch. The temperature should be between 105 F and 115 F on a candy thermometer. Next stir in the yeast and sugar. Add the milk-yeast mixture, egg whites and 2 tbsp oil to the dry ingredients in the mixing bowl. Using the paddle attachment, beat the mixture at medium speed, scraping the bowl occasionally, until the dough is very smooth and very thick. Approximately 5 minutes.

Remove the racks from your oven and place the pizza stone or heavy baking sheet (turned upside down) on the bottom. Set the over to 400 degrees and preheat for at 45 minutes for a pizza stone, or 20 minutes if using the baking sheet. 

Divide the dough and place each halve on a 12-inch square piece of parchment paper and form each one into a ball. Coat the balls with 2 tsp of oil each. Coat your fingers in oil, then pat and stretch each ball into 9-inch round, 1/4 inch thick, with a 1/2 inch thick border. Cover the rounds loosely with plastic wrap and let the dough rise in a warm draft-free area until they are about 10 inches in diameter, about 20 minutes or so. 

Using the baking peel, transfer one crust to the preheated stone or baking sheet. Bake until the top is puffed and firm and the underside of the pizza is crisp. Watch your crust carefully since this only takes 5-10 mins. Use the baking peel, discard the parchment paper, transfer the crust to a rack to cool. Repeat with the second pizza crust. 

These crusts can be made ahead of time and frozen. Just wrap them in plastic wrap and they will last up to a month in your freezer. Thaw them in a 350 degree oven until hot, 4-5 minutes, remove, add your favorite topping and pop back in the oven, or broiler for a few more minutes to heat the toppings thoroughly. 

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