Recently, I started doing some research about gluten free baking. I read a lot about different types of flours and how to do substitutions with wheat based recipes. It all seemed so confusing, so I figured I’d just give it a whirl.
On hand, I had rice, soy, corn, and teff flour. I decided to keep my recipe simple to start, only use two types of flour. One light and one medium flour. I referred to this post from Tessa the Domestic Diva. I found it very helpful to understand a lot about different flours and how mixtures are often better than using just one kind of flour.
I forgot to put in the baking powder first time around and my crust didn’t rise as much as I would have liked, so I’ll definitely remember to add it next time 😉
3 cups gluten free flour blend* (2 cups white rice flour, 1 cup teff flour, 1 Tbsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
1 Tbsp corn starch
1 tsp sugar
1 Tbsp quick rising yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
1 egg (beaten)
- Preheat oven to 350 degrees.
- Place all dry ingredients in a mixer with dough hook attachment, mix until dry ingredients are blended.
- Add all wet ingredients and mix until a dough forms and all ingredients are well mixed. It’s ok if you over-mix, there’s no gluten to worry about over-mixing.
- Lightly coat a baking sheet or pizza stone with olive oil and plop your dough down. Using your hands and a little rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You can use a rolling pin to evenly flatten the dough. You want it to be pretty thin – less than 1/4 inch.
- Cover with a tea towel and let stand for 10 minutes.
- Put the pizza in the oven to pre-bake for roughly 10 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
- Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 25-30 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Cut immediately and serve. Reheats well the next day in the oven or microwave.