GLUTEN-FREE PIZZA DOUGH RECIPE | FOOD NETWORK KITCHEN ...
The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavor as well as potassium. You'll need a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you'll agree it's worth the small investment.
Provided by Food Network Kitchen
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 1/2 pounds pizza dough (4 servings)
Number Of Ingredients 9
Steps:
- Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
- Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, 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, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.
Nutrition Facts : Calories 330 calorie, FatContent 4.5 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 67 grams, FiberContent 3 grams, ProteinContent 6 grams, SugarContent 3 grams
GLUTEN-FREE PIZZA CRUST - NO KNEAD AND PERFECT EVERY TIME!
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
Provided by Chrystal Carver
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1
Number Of Ingredients 8
Steps:
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
- Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
- In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
- Mix on low speed for 1 minute.
- Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
- Bake for 8-10 minutes.
- Add toppings and bake for an additional 8-10 minutes.
- Enjoy hot.
Nutrition Facts : Calories 110 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 2 grams fat, ProteinContent 2 grams protein, ServingSize 8, SodiumContent 336 grams sodium, SugarContent 1 grams sugar
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