Gluten Free Pizza Dough (Potato Base)

Adapted from Food Network

This makes an excellent gluten free pizza crust.

• 14 ounces white or red potatoes (about 2 large)
• 1/3 cup warm water (110 -F)
• 2 teaspoons honey
• One 1/4-ounce package active dry yeast
• 1 cup (160g) white rice flour
• 1/2 cup (48g) tapioca starch
• 3/4 teaspoon kosher salt
• 1 large egg white
• 1 tablespoon extra-virgin olive oil

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1. Cover the potatoes with water in a pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove.
2. Remove the skin and place potatoes through a ricer (should end up with about 2 cups). Set aside.
3. Stir together the warm water, honey, and yeast; let sit until foamy, 3 to 5 minutes.
4. Add the potatoes, rice flour, tapioca starch, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture forms a fine, crumbly meal.
5. Continuing to mix on medium, add the egg white and oil, then slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky).
6. Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
7. Form the dough into two or four balls, for small or medium pizzas.
8. Cook immediately or freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.