- Yield: one 14-inch gluten free pizza crust
Actually Good Gluten-Free Pizza Dough
Recipe courtesy of Rebecca Freeman, Executive Pastry Chef, The Club at Las Campanas (Santa Fe, N.M.)
Ingredients
- all-purpose gluten-free flour - 210 gms.
- modified expanded tapioca starch (expandex) - 180 gms.
- instant yeast - 4.5 gms.
- honey - 10 gms.
- kosher salt - 4.5 gms.
- warm water - 150 gms.
- olive oil - 33 gms..
Instructions
- Bloom the yeast in warm water and honey until foamy, around 5 minutes.
- Combine all the dry ingredients in a small KitchenAid bowl with the paddle attachment.
- Pour yeast mixture and olive oil into the KitchenAid bowl and mix on low speed. (Chef's note: This is gluten-free dough, so the ingredients just need to be combined. It should only take two minutes.)
- Take the dough off the mixer and let proof in a greased bowl for about an hour (or until doubled in size).
- Roll the dough until desired size. Use gluten free flour as needed if the dough is too sticky.
- Par bake the dough for 5 minutes at 450° F or until golden-brown.
- At this point, you can free the dough until needed for service or add desired toppings and place back in the oven for an additional 5 minutes.