This is the gluten-free pizza dough recipe we’ve been waiting for: it’s crispy, chewy, and delicious! Feel free to pass it along. From my friend and massage therapist extraordinaire Stephanie Kramer and her husband Tore, who has run pizzerias around the world.
Let me know if you try it, how it goes for you and your family.
In a measuring cup proof:
1 cup warm water
1 package dry active yeast
1 tablespoon sugar
Whisk, alough to sit for 5-10 minutes, until foamy
in a separate bowl combine:
2-3 tablespoons olive oil
1 teaspon each: basil,oregano,rosemary
1/2 tablespoon apple cider vinegar
1-2 teaspoons salt
1 teaspoon xanthan gum
Add yeast to combine
Add 2 1/2 cups Gluten free flour mix
(3 parts white rice flour,3 parts brown rice, 2 parts potato starch, 1 part tapioca flour)
Mix dough by hand 2-3 minutes. Let it rest while you oil and flour pizza pan.
Drop dough on pan and using oiled hands, flatten and spread dough(10×13 pan)
Preheat oven to 425 and let dough rise while oven warms.
Prebake crust 10 minutes
Add toppings bake additional ten minutes (I like to put right on oven rack to crisp and brown)
Inspired by a lady named Lydia! -Stephanie Larsen, L.M.T.