When I think back on the day when I began this journey into gluten free baking….and those awful pizza dough recipes, inedible creations…ok eeww. Along the way I did manage to find a GF pizza crust mix that saved my life, but I didn’t want to have to rely on a packaged mix because imagine if they didn’t have it in stock at the store.. O.O, utter disaster in the making (many of you have children on the spectrum, so you know what I mean lol ;)). So I insisted on developing another option, I needed a backup plan, Big Time.
One day I’m strolling through a bookstore that was closing out and there it was, golden light shone upon it, angels sang from the heavens, ok well maybe it didn’t happen exactly that way, but there was the book that would change it all. I didn’t even know it at the time because I actually bought it to make healthy regular bread, but there was actually a small gluten free section just inside! The book, Healthy Bread in 5 minutes a day, has a ton of great bread options in it, then towards the back is this little gluten free section included a GF Crusty Boule recipe that doubles as a GF pizza dough, SCORE!! When I discovered this glorious page in the book and then made the dough, oh how easy it was, how tasty, chewy, gluten-y…. Best.gluten.free.day.ever.
This recipe takes like 5 minutes to make (this of course is after you’ve gotten into the groove of making it often, which trust me, you will.), then you let it rise at room temperature for 2 hours (in a warm room I’ve let it rise as little as 15 minutes because I’m a slacker and forget to make my dough sometimes and need to make it on the fly often, what?) Henceforth, I felt it my duty to share my version of this recipe, which I give complete props to the wonderful writers of the Healthy Bread cookbook, and even though I only make 1 recipe from it, I would have paid double the clearance price for such a gem.
Side note #1: yes some of the pictures show pizza with real cheese on it, no they aren’t CF but they can be if they wanted to!
Side note #2: This recipe makes a medium size batch of dough which can be pulled from and the rest refrigerated for up to a week in a lightly covered bowl. I personally keep it in a ceramic bowl with plastic wrap over it and it’s great day after day, in fact better the day after it’s made!
*this is my version, slightly altered from the one in the cookbook
In the bowl that you are going to use to keep/store it in, mix the following ingredients with a wire whisk:
1 Cup Brown Rice/White Rice Flour
¾ Cup Sorghum Flour
1 ½ Cups Tapioca Flour
1 tsp Salt
1 Tb Dry Active Yeast
1 Tb xanthan gum
2 Tb flaxseed meal (optional)
Stir these until well combine and set aside
(1.This is the part where I say for goodness sakes if you don’t have a stand mixer get yourself one because it is awesome and you can get a cheap one that doesn’t cost a billion dollars I swear. 2. Otherwise the book says you can mix this by hand, but you better get your muscles out because it’s a beast. 3. But seriously, see #1.)
In the bowl of a stand mixer, ahem, with dough paddles/attachment in place, add these items:
1 Tb honey
1 tsp minced garlic
1 tsp dried Italian herbs (optional)
2 eggs, room temperature
2 Tb plus 2 tsp olive oil
Mix all of these on medium until well combined
Add in 1 1/3 cup of warm liquid into this mixture, I like to make it half almond milk/half water, you can make it all water, whatever you want.
Mix all of this on medium and slowly add your dry ingredients, then kick that baby up to high and beat the daylights out of that dough. It will be very moist, like a really thick brownie batter, this is ok. Use a rubber spatula to scrape the sides of the bowl and help fold it into the paddles. That’s it, I know, for real, and yes I’m sure.
Scoop dough out into the original bowl that you used to mix the dry ingredients, cover with a clean dish towel and allow to rise in a warm place for the optimal 2 hour time period. After that it’s ready to use or refrigerate for when you need it.
When you’re ready to use, sprinkle some Rice Flour onto a cutting board or counter top and peel off a piece of dough and roll it in the flour to rid it of its stickiness. Fold it several times and knead it a bit, this will only help in the process of creating a gluten-y, chewy pizza. Once all signs of its moistness are gone, you’re ready to roll it out, place on a parchment paper lined or greased baking sheet and par-bake in a preheated 450 degree oven for 6 minutes. I like doing this because it gives the final crust a nice crispness.
Remove from oven, add toppings of choice (obviously for true GFCF pizza go with a dairy free CF cheese like daiya, but my son can tolerate dairy so I go with regular cheese for him and as for my daughter before eating cheese, she would only tolerate sauce, garlic & olive oil ..so is shown as the cheeseless pizza in the picture ;)) and return to oven for 10-11 minutes. Celebrate because you can now have awesome GFCF pizza again.
Oh and you’re welcome. 😉
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