Adapted from No Gluten No Problem Pizza by Kelli Bronski and Peter Bronski
This recipe requires dough to rest for 48 hours.
Makes one 12-13 inch pizza
200 grams warm water (110°F)
1½ teaspoons sugar
1 teaspoon active dry yeast
75 grams white rice flour
38 grams quinoa flour (I used a mix of teff, sorghum and millet)
38 grams tapioca starch
30 grams potato starch
11 grams potato flour
2 teaspoons psyllium husk powder
¾ teaspoon salt
1 tablespoon olive oil, plus more for greasing
In a small bowl, whisk together the water, sugar, and yeast. Set aside.
In a medium bowl, whisk together rice flour, quinoa flour, tapioca starch, potato starch, potato flour, psyllium husk, and salt.
When the yeast mixture is foamy on top, add the oil and stir to combine.
Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a thick dough.
Lightly grease a medium-sized container with oil. Place the dough in the container and loosely cover with a plate or loosely with plastic wrap (if the container has a lid, place the lid on top of the container but do not snap it tightly shut. This allows excess carbon dioxide from the fermentation to escape while preventing the dough from drying out).
Refrigerate for 48 hours.
At least 2 hours before you plan to make the pizza, remove the container from the refrigerator to allow the dough to come to room temperature.
No Comments