gluten free pizza buns
- 1 cup (chickpea) flour
- 1 cup cornstarch
- 1 cup tapioca starch
- 1/4 cup brown rice flour
- 1 teaspoon salt
- 2 1/2 teaspoons xanthan gum
- 1 1/2 tablespoons sugar
- 2 1/4 teaspoons yeast
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 flax eggs*
- 4 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 cup water
- 1 - 1 1/2 cup(s) prepared pizza sauce or marinara sauce**
- 1 - 1 1/2 cup(s) Daiya cheese shreds
In the work bowl of your mixer, combine flours, xanthan gum, salt, sugar, yeast, Italian seasoning and garlic powder.
Add flax egg, olive oil, vinegar, and water. Mix thoroughly.
Lay out plastic wrap on work surface. Generously flour the plastic wrap with brown rice flour.
Scrape batter onto plastic wrap. Generously flour the dough with brown rice flour then place another layer of plastic wrap over top.
Lightly roll out dough with a rolling pin until it's about ¼" thick.
Remove the top layer of plastic wrap. Gently spread pizza sauce over the entire rolled out surface. Sprinkle with Daiya cheese shreds.
Using the plastic wrap to assist you, gently roll up like a cinnamon bun, trying to roll it as tightly as possible.
Slice into 1" buns. use dental floss.
Carefully move on to a parchment lined baking sheet with lots of room left between buns for rising.
Let rise for about 30 minutes in a warm place.
Preheat oven to 400°F.
Bake for 15-20 minutes until lightly golden brown.
Dust off excess brown rice flour before serving.