Gluten Free Homemade Pizza Dough

The Kid- Friendly Food Allergy Cookbook – Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054-

1 ½ cups warm water

2 Tbsp. rapid rise yeast

7 tsp. sugar

1 cup rice flour

1 cup masa corn flour

1 cup instant potato flakes or potato starch

2 tsp. salt

2 Tbsp. olive oil

1 tsp. apple cider vinegar

3 tsp. egg replacer

In a 2-cup measuring cup add water, yeast and sugar. Let sit for 5 minutes. In a mixer with paddle attachment add the flours, potato flakes and salt. In a small bowl, cream together the oil, vinegar and egg replacer. Pour the water and egg mixtures into the flour. Mix on low speed. Remove from mixer, scrape dough off paddle. Cover and let rise in a warm spot for 1 hour. On a cornmeal-floured baking sheet, or pizza pan, take the desired amount of dough (2 cups for thin crust or 4 cups for thick crust). Push dough out onto pan form. Spray dough and your hands with cooking spray if it gets too sticky. Brush with olive oil and sprinkle with garlic salt, if desired. Bake at 400º F oven for about 20 minutes. Remove and let cool. Add sauce, toppings and cheese and bake for an additional 20 minutes. Shape remaining dough into personal-size pizzas. Cook and freeze if needed.

VARIATION: Add 1 tsp. rosemary, 2 Tbsp. garlic, and ¼ cup grated Parmesan cheese to dough before baking. To make focaccia, add 1- 4oz. can tomato paste to dough with the added seasonings and cheese. Roll into a 2-inch thick rectangle and bake for about 35 minutes. Sprinkle with cheese and bake another 15 minutes.

3 thoughts on “Gluten Free Homemade Pizza Dough

  1. I am on a search for gluten and egg free pizza that isn’t like cardboard once baked. Usually I use chia seeds for an egg replacer but it doesn’t work in all recipes. The dairy is easy to sub.

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