Monday, 12 March 2012
Gluten Free Pizza Dough
30 by 25 cm rimmed baking sheet, lined with parchment paper.
1 cup of white rice flour
1/3 cup psyllium husks
1/4 cup sorghum flour
1/4 cup of brown rice flour
1/4 cup of tapioca starch or potato starch
2 tbsp granulated raw cane sugar
1 tsp salt
1/4 cup of grapeseed or olive oil
2 tsp instant yeast
1 cup of soy milk (at 50 to 50 Degree C)
2 eggs, lightly beaten
Extra white rice flour for the baking sheet
In a large bowl of a stand mixer, combine the white rice flour, psyllium husk, sorghum flour, brown rice flour, tapioca starch, sugar, salt and oil. Beat on low speed until the oil is incorporated. Add yeast and beat for 1 minute.
With the motor running on low, gradually pour in the heated milk, beating until incorporated. Beat for 1 minute. Beat in eggs until incorporated. Beat for 5 minutes, stopping the mixer and scraping down the sides of the bowl and the beaters half way through.
Dust the prepared baking sheet with white rice flour. Scoop or spoon the batter onto the baking sheet. With floured hands, shape the dough into a circle. Lightly dust the dough and rolling pin with rice flour. Roll out the dough to evenly cover the sheet. If necessary, use your floured fingers to work the dough into the corners. Cover with a lint- free towel and let rise in a warm, draft- free place for 45 to 60 minutes or until doubled in bulk.
Meanwhile, preheat the oven to 350F (180C).
Bake for 15 to 20 minutes or until lightly browned and a tester inserted in the centre comes out clean.
I had one pizza the same night and it was delicious. We were going away for the week end so I took the chance of freezing the dough. I had one last night again (pictured) and the dough is delicious. It's crunchy and you have it as thin as you like. I still have enough for another one for later this week :)