Tuesday, January 13, 2009


One of our family traditions was to make pizza on Friday nights. We had to put this on hold for a while when the girls were first diagnosed. Then we found this recipe....mmm...mmm...mmm!!

Gluten Free Pizza Dough

Mix on low speed:
1 C brown rice flour
1 C white rice flour
1 ½ C tapioca flour
½ C potato starch
1 TB sugar
1 tsp salt
2 TB active dry yeast
1 TB xanthum gum
1 TB milled flax seed (optional and if you choose to add it, add about another 1/4 C of liquid, whether it be warm water or buttermilk.  I have found that by doing this it makes a much better crust.)

Add and mix:
1 C buttermilk
3 TB olive oil
1 ½ tsp rice or apple cider vinegar
2 large eggs
1 large egg white
¼ C warm water

Increase speed to medium and mix for 4 minutes.   Put a light dusting of ground cornmeal on pizza stone.
With greased hands, carefully spread out dough evenly over pizza stone. Cover loosely with wax paper sprayed with non stick cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 420°. Bake until golden brown (15-20 minutes). Remove and add toppings and bake until cheese is melted, usually about another 10-15 minutes.

***I have actually found that I get the same results in dough thickness whether I let it rise or not, so I don't do the rising step anymore.

Hands down, this is a really great recipe!! I found the batter to be slightly stickier than I had expected, but with well greased hands, it spreads quite easily.

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