Pizza - GF Roman Cracker Dough

2021-08-29T14:23:50

From No Gluten, No Problem cookbook

Ingredients:

• 110 g 110 F water
• 1.5 tsp sugar
• 1 tsp active dry yeast
• 50 g brown rice flour
• 50 g cornstarch
• 50 g potato starch
• 12 g millet flour
• 1 tsp ground psyllium husk
• 1 tsp salt
• 1 tsp xanthan gum
• 1 tbsp olive oil

Instructions:

2. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate- about 5 minutes or until foamy.
3. In a medium bowl, whisk together the rice flour, quinoa flour, tapioca starch, potato flour, psyllium husk, and salt.
4. When the yeast mixture is foamy, add the oil and stir to combine.
5. 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. Making the Pizza
6. Preheat the oven to 550 F for one hour with a pizza steel.
7. Cut a 15" piece of parchment paper
8. Using spatula, scrape the dough onto the center of the parchment. With floured hands, press the dough into a flattened rectangle.
9. Dust the surface of the dough and a rolling pin with bench flour. Roll out dough to roughly 11"x17" rectangle at 1/8" thickness, adding just enough flour to prevent sticking.
10. Trim away any jagged, uneven edges.
11. To par bake the crust, brush the top of the dough with a thin coat of oil from edge to edge. Immediately use a lightly floured pizza peel to launch the dough-on-parchment onto the baking steel in the oven for 2 minutes.
12. Remove the dough-on-parchment from the oven and transfer to your kitchen counter. Generously dust the pizza peel with more flour, especially along the leading edge of the peel, then slide the peel between the parchment and the crust so that only the crust is directly on the peel.
13. Top the pizza and bake for 4-5 minutes.
14. Transfer to a cutting board and let rest for 2 minutes before slicing.