Gluten-free pizza dough
47
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Michael Alberstat
Ingredients
1 cup white-rice flour
3/4 cup tapioca starch
1/4 cup fine cornmeal
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1 egg
2 tbsp olive oil
1 tsp honey
Instructions
Position rack in lower third of oven. Preheat to 425F. Place a large baking sheet or pizza pan in oven to heat. Cut 2 pieces of parchment paper about 12 × 12 in. and place on counter. Lightly spray with oil.
Whisk flour with tapioca, cornmeal, baking powder, xanthan gum and salt in a large bowl. Whisk egg with oil, honey and 1/2 cup water in a small bowl. Stir into flour mixture. Divide dough in half.
Place 1 portion between the two pieces of parchment, oiled sides touching dough. Roll dough into a 9-in. round. Remove dough from parchment to a cutting board. Repeat with remaining dough. Remove hot baking sheet from oven and place on a heatproof surface. Flip both rounds onto sheet. Top each with your favourite toppings.
Bake in lower third of oven until crusts are golden around the edges and toppings are cooked, about 15 min.
Nutrition (per serving)
Calories 306, Protein 4g, Carbohydrates 50g, Fat 9g, Fibre 2g, Sodium 479mg.
You won't be able to taste the difference. Top with bocconcini, herbs, prosciutto and a drizzle of olive oil. Delish!
Pizza Pizzazz:
Top pizza dough with sliced bocconcini or mozzarella, then bake. Finish with prosciutto, herbs and a drizzle of extra-virgin olive oil after it comes out of the oven.
