Gluten-Free Pizza dough for hassle free pizza.
- 1/2 c. ground flaxseed meal
- 1 c. boiling-hot water
- 1 tbsp. active dry yeast
- 1 tablespoon sugar
- 1 cup of warm water
- 2 cups brown rice flour (if you are grinding you own, use a short grain brown rice)
- ½ c. potato starch (might be called potato flour where you live)
- ½ c. tapioca starch
- 1 cup buckwheat flour (This one adds a nice grainy, chewy texture)
- 2 teaspoons sea salt
- 2 large eggs
- 1 tablespoon apple cider vinegar
- pizza sauce
- grated cheese
- meat for your pizza
- veggies for your pizza
- Grind whole flaxseed in a coffee grinder or blender.
- Place flax seed in a heat proof bowl or measuring cup.
- Pour in the boiling-hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry.
- Add the 2 tsp. of sea salt.
- Set aside to cool down to room temperature.
- With a fork, whisk together the yeast, sugar, and 1 cup of hot water (110°F). Set aside the yeasty water in a warm place until it has doubled in volume, and is frothy, about 8 to 15 minutes.
- In the bowl of a stand mixer, combine the brown rice flour, potato starch, tapioca starch, and buckwheat flour. Whisk them together to incorporate them together and aerate.
- In a small bowl, whisk the eggs and apple cider vinegar together.
- Pour this into the mixing bowl, along with the flax slurry and yeast mixture, and the flour mixture.
- Mix well.
- Warm the remaining 1 cup of water up to 105° and add slowly, until the dough looks like it does in the photograph.
- Do not add additional flour.
- Scrape the dough into a large, oiled bowl. Cover with plastic wrap and let it rise for 2 hours. Over those 2 hours, the dough will become more elastic and a little drier.
- Preheat the oven to 400°.
- The dough will still be sticky to the touch. But you should be able to hold a mound of it in your hand and it will keep its shape, without overflowing your hand. If it overflows like a puddle from your hand, stir in an additional ½ cup of rice flour.
- If you want to avoid bread dough sticking to your hands, wet them with just a bit of water.
- Grease a cast iron skillet well.
- Grease 1 piece of parchment paper about the size of the bottom of the skillet and up the sides of the skillet.
- Press the dough onto the prepared parchment paper, into the bottom of the skillet, with wet hands, until it is about ¼ inch thick, and even.
- Form an edge on the crust, along the circumference of the pizza crust.
- The skillet will support the sides of the dough as it rises.
- Allow the dough to rise for 30 min. while you prepare the pizza toppings.
- Spread 1 tsp. of olive oil on top of the dough using a pastry brush.
- Spread a thin layer of tomato paste over the olive oil. Sprinkle this with oregano, basil, and pepper.
- add four toppings of your choice and cheese
- Preheat oven to 400F. Place the frying pan into the oven.
- Bake for 15 minutes at 400F and then reduce heat to 350F and bake for an additional 10 to 15 min, until crust is golden brown and the bottom of the crust is crisp and golden.
- At this point, you can lift the pizza out of the pan, using the corners of the parchment paper and supporting the bottom of the pizza.
- You can lay the pizza on a pizza stone or pizza pan with holes to finish crisping the bottom crust, if desired.
- Remove pizza from the oven and allow to cool for 10 minutes to allow the cheese to solidify before cutting into slices.