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
- Cover the potatoes with water in a pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove.
- Remove the skin and place potatoes through a ricer (should end up with about 2 cups). Set aside.
- Stir together the warm water, honey, and yeast; let sit until foamy, 3 to 5 minutes.
- 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.
- 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).
- Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
- Form the dough into two or four balls, for small or medium pizzas.
- Cook immediately or freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.