Gluten Free Pizza Dough

  • 1  cup  water (105 – 115 degrees F)
  • 1  TB sugar
  • 2  TB active dry yeast
  • 1 1/2 cups  white rice flour
  • 1/2  cup  soy flour
  • 1/2  cup  rice flour
  • 2   cups  tapioca flour
  • 2/3  cup  instant non-fat dry milk powder
  • 1  TB xantham gum
  • 1/3  TB  salt
  • 1/2  cup  hot water
  • 1/8  cup  olive oil
  • 4   eggs, whites only

A real winner from our cafe!

Preheat the oven to 400°F. Combine 1 cup of water (105 – 115 F) with tablespoons active dry yeast and sugar in a small bowl. Let the yeast “bloom” in the
water, until foamy. Liberally spray sheet pan with vegetable or olive oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring in the bowl, stirring with a wooden spoon to combine. Add the egg whites slowly, stirring, until the mixture is well incorporated. Add the yeast mixture and continue to stir for several minutes until thoroughly combined. Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag on one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press dough ball into a 13 inch circle about 1/4″ thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise. Place the dough into the oven and let cook for 10 minutes on top of an upside down sheet pan to prevent burning on the bottom. Remove from the oven and top with selected ingredients and cook until golden brown.