PIZZA – the forbidden food. Well, at least when you go Gluten Free… but, after much tinkering and grumblings from the homefront’s tasting kitchen I have at last done it! The secret to this incredible gluten free pizza dough … besides my awesome recipe…. is the pizza stone! I have tinkered with this recipe so many times with little success until I started using a pizza stone… now… I think this is better than the pizza that comes delivered to the door.
2 cups Gluten Free Rice Flour
½ cup Garbanzo Bean Flour
½ cup Cornstarch
½ cup Tapioca starch
2 teaspoon Xanthan Gum
3 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 Tablespoon Olive Oil
1 teaspoon Vinegar
2 teaspoon Sugar
2 cups Lukewarm Water
2 packs Gluten Free Yeast
(makes two pizzas)
Ok, got everything?
Preheat oven at 425, with stone in oven.
Combine water, sugar and yeast; set aside for 5 minutes.
Combine rice four, garbanzo bean flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt; set aside.
In a large mixing bowl beat olive oil, eggs, and vinegar. Add yeast mixture and beat. Add ½ the dry ingredients and beat. Add the remaining ingredients and beat.
Spoon ½ the dough onto a preheated pizza stone. The dough will be wet and sticky. Moisten the back of a spoon with water and spread dough into a circle as best as you can…. The dough will not be easy to work with until you actually put pizza sauce on it. Once you put on the sauce use the back of your spoon to shape it better. Push the edges in slightly to make the crust’s edge.
Top with Vegan Gourmet Cheese Alternative- Mozzarella and your favorite toppings.
Bake for 20 minutes in a 425 preheated oven.
(Warning: Before cooking, this will not look like very appetizing, but I promise the dough will rise beautifully in the oven and turn out better than any store bought pizza.)