400 degrees F
4-5 individual pizzas (18-20 min cook) or a large rectangle (30 min).
1 1/2 c warm water
1 packet yeast (2 1/4 tsp)
1 tsp sugar
1 1/3 rice flour (plus plenty for dough prep)
1 cup tapioca flour
1/2 tsp xangthum gum
1 tsp salt
olive oil
- Combine water, sugar, and stir. Dump yeast on top, do not stir. Set aside for 10 min (timer).
- Combine dry ingredients in a large mixing bowl and stir with fork. Prepare table top with light dusting of rice flour.
- Once Yeast has mostly proofed (gone from pellets to foamy mush), add to flour mixture and stir. Dough will be sticky and not able to hold its shape. Turn onto lightly prepared table top and knead until able to form into a ball (adding rice flour a sprinkle at a time as needed). Coat in olive oil and place in bowl covered by clean damp cloth to raise for 2 hrs
- Punch dough down and raise for another 30 min. Preheat oven 400 F
- Coast pizza pan or cookie sheet with olive oil. wet hands and work dough into flat desired shape. Top with desired toppings. Bake. Pizza is done when spatula inserted underneath edge lifts pizza to center.
There is not much chance to knead this dough to activate the yeast so make sure that the water is very warm but not scalding. Also, drying out of the dough while raising is high risk. I did oiled plastic wrap, but it still dried out around the edges. Toppings: sweet tomato sauce, cheese (not on my non-dairy child's), olives, pineapple, chicken brautt (pepper), onion, peppers.
