If you've ever made gluten-free pizza before, you'll know the crust is difficult to master. The toppings don't necessarily change (they have really good gf pepperoni) but the crust. It can be too crumbly, too dry, crunchy, hard, soft, mushy, all of the above (yes, all at once). No matter if the dough "rises" or goes straight into the oven, it never puffs up like wheat pizza dough. It is tough and hard on the teeth.
One day I was fed up. I googled and went on pinterest until I found this recipe.
Best Gluten-Free Pizza Dough from Gluten Free Mommy
(Adapted by Kate)
1/4 cup millet flour
3/4 cup white rice flour
1/4 cup sweet rice flour
3/4 cup tapioca flour
2 tsp xanthan gum
3/4 tsp salt
1 1/2 Tbsp sugar
1 tsp sugar for proofing yeast
2 1/2 tsp active dry yeast
~3/4 cup warm water
2 Tbsp plain yogurt
2 1/2 Tbsp olive oil
1/2 tsp apple cider vinegar
1 Tbsp honey
Preheat oven to 450 with pizza stone on the middle rack.
1. Combine wet ingredients (cheese/yogurt, eggs, oilve oil, apple cider vinegar, honey). Let mixture come to room temperature.
2. Proof your yeast: combine 1/4 cup of the warm water with yeast and 1 tsp sugar. Set aside. (Should look foamy like this)
3. Combine dry ingredients in a large mixing bowl (preferably one that can be attached to a stand or hand mixer). Give it a whisk then attach to the standing mixer or use a hand mixer to combine dry with the wet ingredients. Mixture should be dry and crumbly. Slowly add the rest of the 3/4 cup of warm water until the dough is smooth. Last, add the proofed yeast. The dough should look shiny and have the consistency of stiff cake batter. It will be extremely sticky.
*Note: You do NOT have to let this dough rise. It rises beautifully in the oven while baking. However, if you set it aside for a little while that's cool too.
4. Here comes the sticky part. Sprinkle a liberal amount of sweet rice flour to your counter. Cover your hands in sweet rice flour and scoop out half the dough onto the counter (This makes 2 medium size pizzas). Pat the dough out with your hands. If it gets too sticky, keep adding more sweet rice flour. Once it's your desired thickness, slide off the counter (should slide easily if you have enough flour underneath) onto a flat cookie sheet (again, covered in sweet rice flour) or pizza paddle. Carefully slide the dough onto the pizza stone. You may need the help of a spatula.
5. Let the dough pre-bake for a few minutes until golden brown on top. It will puff up beautifully.
The golden-brown point
6. Once your crust is golden-brown (about 5 minutes), slide the oven rack with the stone halfway out of the oven and put your sauce/toppings on while the stone is still in the oven (tricky, I know. You may have to find your own method for making this pizza. I've found this works the best for me). Once the toppings are on, push the rack back in and let it bake!
7. Pizza should be golden brown on top with bubbly, delicious cheese!
This dough also makes great bread-dough. Though I haven't tried it in a loaf yet, I made a bun with some leftover dough and it was fantastic!