Ingredients: 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour* (or see recipe below) 2 Tbs. buttermilk powder 2 tsp. baking...
Ingredients:
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour* (or see recipe below)
2 Tbs. buttermilk powder
2 tsp. baking powder
½ tsp. dough enhancer
2 tsp. garlic powder
1 tsp. ginger
½ tsp. Italian seasoning
1 tsp. salt
1 tsp. xanthan gum
1 tsp. guar gum
1 c. warm water
1 Tbs. olive oil
1 Tbs. melted butter
1 Tbs. honey
1 tsp. apple cider vinegar
2 pkts. Instant yeast
*Try my flour mix below to equal approx. 1 ½ c.
100g brown rice flour
12.5g cornstarch
12.5g glutinous rice flour
50g tapioca flour
25g sorghum flour
25g potato starch
25g fine corn flour
Directions:
Add corn flour to obtain proper consistency and prevent sticking when forming dough
(Dough should be very soft and sticky without adding corn flour to shape; work with carefully.)
Directions
1) Place the dry ingredients (except the yeast) into a large mixing bowl and use electric mixer.
2) Place the warm water, honey, cider vinegar, olive oil, yeast, butter and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky.
4) Cover the bowl, and let the dough rest for 30 minutes.
5) Preheat the oven to 425°F.
6) Using your fingers and extra corn flour to prevent sticking, start at the center of the dough and work outwards, pressing it into a circle.
7) I use foam plates to press out the dough and make personal size pizzas.
8) Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny. (Par bake, place toppings, and then freeze for easy pizza from the freezer to the oven!)
9) Remove from the oven and top with whatever you like. Return to the oven to finish baking until toppings are done.
10) Remove from the oven, and dig i
