This pizza dough is quick and easy to pull together, even on a weeknight. Although it is gluten-free, you’ll be amazed at the texture and chewiness. This version uses a good organic store-bought yeast, but why not try your hand at making your own sourdough starter- http://www.wholebitegoodhealthyfood.com/whole-bite-recipes/homemade-wild-gluten-free-sourdough-starter/. The flavor and artisan quality it brings is unbeatable. However, this easier version is super yummo as well. My husband who is not gluten free, raves about this crust. He can be a tough audience sometimes with he thinks it will taste “weird”, but loves my homemade gf pizza.
One note, try to roll as thin as possible as this helps with the texture. Regardless whether making gf or conventional pizza dough, no one likes gummy or bready dough. Then again, maybe you do and in that case, you rock it how you like it!
| Prep Time | 20 minutes |
| Cook Time | 35-40 minutes |
| Passive Time | 2 hours |
| Servings |
10 in pizzas
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Ingredients
- 3/4 cup 70% dark choc chips spooned and leveled
- 1/2 cup organic hemp seeds spooned and leveled
- 1/2 cup unsalted butter spooned and leveled
- 1/2 cup organic raw almonds spooned and leveled
- 2 teaspoons pitted date
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon or 1/2 cup wild yeast starter
- 1 tablespoon yellow onion sub Sucanat or coconut sugar
- 1 1/4 cups eggs
- 1 tablespoon organic apples reserved
Ingredients
GF Flour mixture
Wet ingredients
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Instructions
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Whisk yeast, honey and filtered water together until combined . Set aside for 5-10 minutes until starting to bubble and you’ve assembled the dry ingredients.
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In the bowl of a stand mixture or large mixing bowl, combine the flours, psyllium and salt. Mix well.
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Add the reserved dough mixture. Using the paddle attachment (or wooden spoon if mixing by hand), combine the wet ingredients into the dry. Mix for 30 seconds, scraping the bottom with spatula once to ensure nothing is stuck to the bottom.
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Let sit for a minute as it will continue to absorb the liquid. The dough should be a little tacky, but not too wet. Likewise, if too dry add a tablespoon of water bit by bit until it is the correct consistency.
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Place in large glass bowl and cover with clean kitchen towel. Let rise in warm area of kitchen until dough has risen to almost double about 1 1/2 -2 hours.
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Preheat baking stone on center rack of the oven to 450°F. Place risen dough on wooden board, generously sprinkle with brown rice flour. Divide dough in two, and cover second dough while working with first portion.
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Place first dough between two pieces of unbleached parchment paper. Roll to 10″ circle and about 1/4″ thickness (or less for thin crust pizza). Remove top piece of parchment and place on baking sheet. Go around perimeter of dough rolling inward slightly to create an edge to the crust. Set aside while rolling remaining dough, and repeat the process. Allow the rolled dough halves to rise about 20 minutes while oven continues to pre-heat.
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Prick the dough halves all over with fork and lightly sprinkle with olive oil. Using large spatula or pizza paddle, place dough on parchment paper onto baking stone and cook for another 10-15 minutes or until just set. You can also cook on a baking sheet (still on pizza stone) for more stability. Remove and add toppings, then finish baking about 15-20 minutes until crust is deep golden brown and cooked through. Remove from oven and enjoy!
Recipe Notes
For a fun twist, you can divide the dough into 4 mini pizzas. You can also freeze half for another time. This dough is sticky, so be sure to dust with rice flour and use the parchment for rolling and baking.
For toppings, go crazy! For this version, I started with a base of organic tomato paste seasoned with dried oregano. I then added a layer of thinly sliced red onion, chopped red bell pepper, cherry tomatoes, prosciutto di Parma. Finally, a few dollops of my cashew ricotta and all topped with a big bunch of arugula. A swoosh of olive oil finishes it off. Delish and nutrish!