Pizza and Flatbread Dough

Gluten-Free Pizza and Flatbread Dough

After trying about a dozen different recipes for pizza, I finally found one that gave a perfect thin, chewy crust that holds together without any gum binders.  It is extremely forgiving, and takes substitutions well.  If I don’t have tapioca starch, potato or corn starches both work fine.

Ingredients:

For regular pizza crust:

2/3 cups white rice flour
1 tablespoon sweet white rice flour
1/2 cup tapioca or potato starch
1 tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
2/3 cups warm water

For “whole-wheat” flavored pizza crust:

2/3 cups sweet white sorghum flour
1/2 cup tapioca or potato starch
1 tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
2/3 cups warm water

Instructions (same for both types of crust):

Preheat oven to 400 degrees Fahrenheit

Proof the yeast by mixing the yeast, sugar, and warm water and let sit in a warm place.  If it doesn’t get foamy within 10 minutes, replace your yeast and try again

line a pizza pan or cookie sheet with parchment paper

Mix dry ingredients, then add yeast liquid

The texture should be that of brownie batter.  If it is as thin as pancake batter, add more flour/starch in equal amounts a little at a time until it thickens.  If it is as thick as cookie dough, add warm liquid to thin.

Spread the batter onto the parchment sheet by patting with your hands.  If the dough sticks, wipe a little olive oil on your hands and continue.  Spread to about 1/4″ thickness

Let sit in warm place for 20 minutes, or until it starts to puff up.

Bake for 12 minutes

Spread with sauce and toppings.  If you want plain garlic bread, brush surface with olive oil mixed with a little garlic salt and oregano.

Turn oven up to 450 degrees.

Bake another 10-12 minutes

Let sit 5 minutes before serving hot.  Reheat in the oven rather than the microwave, but it doesn’t really keep well.

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