Gluten-Free Master Pizza Dough

By MaryEllen

This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.

Ingredients

• 2 1/2 cups gluten-free high-protein flour blend of choice
• 1/2 cup millet flour
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
• 5 teaspoons instant active dry yeast
• 1 1/3 cups warm water
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon cider vinegar

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.

3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.

TIP To make crust with a pizza stone, heat the stone in a 400-degree oven. Sprinkle a pizza paddle or the back of a cookie sheet with cornmeal and spoon pizza dough onto it. Shape dough into a flat round, using the back of an oiled soup spoon. Slide crust onto the hot stone and prebake for 10 minutes. Add sauce and toppings and return to oven until cheese or dairy-free cheese alternative is melted and crust is golden.