Pizza Crust Gluten-Free

By tinathorn

Makes enough dough for 8 pizza crusts. This recipe is easily halved or doubled.

Ingredients

• 2 c. brown rice flour
• 1 1/2 c. sorghum flour
• 3 c. tapioca starch (tapioca flour)
• 2 Tbsp. granulated yeast
• 1 Tbsp. kosher salt
• 2 Tbsp. xanthan gum
• 2 2/3 c. lukewarm water
• 4 large eggs
• 1/3 c. olive oil
• 2 Tbsp. honey

Details

Adapted from shootingthekitchen.com

Preparation

Step 1

1. Mixing and storing the dough: Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.

2. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

3. Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.

4. The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.