GLUTEN-FREE PIZZA
Enough dough for one 12- to 14-inch pizza
This recipe is written to use fine white rice flour, available at Asian markets. Stone-ground rice flour is coarser and will not work. There is enough dough for one pizza, so adjust topping quantities accordingly.
Mix together in a large bowl or a stand mixer fitted with the paddle attachment:
- ¾ cup (95g) tapioca starch
- ½ cup (70g) brown rice flour
- ½ cup (55g) white rice flour
- ¼ cup (40g) potato starch
- 1 ½ teaspoons xanthan gum
- ½ teaspoon salt
Add and stir or mix in on low speed for 1 minute:
- 1 cup (235g) lukewarm (80° to 90°F) water
- 1 egg, at room temperature
- 2 tablespoons (25g) olive oil
- 1 ¼ teaspoons active dry yeast
Increase the speed to medium-high and mix for 4 minutes or stir the dough until smooth. Grease a large baking sheet or a 12- to 14-inch pizza pan and sprinkle with:
- 2 tablespoons cornmeal
With an oiled spatula, spread the sticky dough evenly onto the pan as thinly as possible (about ¼ inch). Cover loosely with oiled plastic wrap and let rise until puffy, about 45 minutes.
Preheat the oven to 425°F.
Prick the pizza crust all over with a fork and bake for 12 to 15 minutes. Cover with:
- Any of the pizza toppings (see Pizza Combinations)
Return to the oven and bake until the cheese is melted and the dough is browned, 5 to 8 minutes. Let cool about 5 minutes before cutting into slices.