Entrees
Gluten-Free Pizza Dough (for standmixer)
Makes about 1 pound dough (two 10-inch pies crust)
Gluten-Free Pizza Dough (for standmixer)
Makes about 1 pound dough (two 10-inch pies crust)
Finally! Pizza that folks with allergies can cheer about.
Nutritional information per serving (based on 12 servings total for 2 pies):Calories 114 (22% from fat)
carb. 22g
pro. 9g
fat 3g
sat. fat 0g
chol. 0mg
sod. 209mg
calc. 23 mg
fiber 1g
carb. 22g
pro. 9g
fat 3g
sat. fat 0g
chol. 0mg
sod. 209mg
calc. 23 mg
fiber 1g
Ingredients
- ¾cup tapioca flour
- ¾cup white rice flour plus additional for dusting and rolling
- 2tablespoons quinoa flour
- ½cup arrowroot flour
- 1teaspoon xanthan gum
- 1teaspoon kosher salt
- 2teaspoons granulated sugar
- ½cup rice milk
- ¼cup water
- 2tablespoons extra virgin olive oil
- Extra rice flour for dusting and rolling
Preparation
- 1. Put the flours, xanthan gum, salt and sugar into the Cuisinart® Stand Mixer mixing bowl fitted with the dough hook. Mix on speed 3 to combine.Stir the rice milk, water and olive oil together in a liquid measuring cup.
- 2. With the stand mixer running on speed 3, slowly add the liquid ingredients. Once a dough ball is formed, knead the dough for about 1 to 2 minutes between speed 4 and 5. Should dough seem dry add one tablespoon of additional water at a time while mixing until the dough ball is able to clean the sides of the bowl. Be sure the water is fully incorporated before adding the next tablespoon (alternatively, should the dough be too sticky add white rice flour 1 tablespoon at a time until dough reaches a smooth consistency).
- 3. When ready to roll, dust a large surface with rice flour. Divide the dough into 2 equal pieces. Roll dough out into about a 10-inch circle.
- 4. Liberally dust a pizza peel or the surface of an inverted sheet tray. Transfer pizza dough to well-floured surface and add desired pizza toppings before baking.
