Gluten-Free Pizza Crust – The Best Yet

20 Mar

Since I completely missed the St. Patty’s Day GF Soda Bread train, here is a pizza dough that has won my heart. As much as I’d LOVE to take credit for it, I cannot – it is from Epicurious (leave it to them). I double the recipe to make four pizzas and it worked out perfectly.

Here is the original link: http://www.epicurious.com/recipes/food/views/Gluten-Free-Pizza-241924

3/4 cup tapioca flour

1/2 cup white rice flour

1/3 cup chickpea flour

1/3 cup sorghum flour

1 teaspoon xanthum gum

1 teaspoon fine sea salt

1/2 cup whole milk

2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package

2 teaspoons sugar

2 large egg whites, lightly beaten

3 tablespoons plus 1 teaspoon extra-virgin olive oil

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

In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.

Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.) Note: I preheated a less-than-par round metal pizza pan and it did the trick.

Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.

Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)

The pizza pictured above is topped with gorgonzola, mozzarella, grape tomatoes, pears, and an orange-balsamic reduction featured in my roasted veggie recipe found here: roasted vegetables with orange-balsamic reduction

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