Yeasted Gluten Free Pizza Dough
This is enough for 4 pizzas. When eating pizza with salad, the two of us only need one pizza. So I'd imagine the full batch below would serve 6-8 people, depending on appetite and other things served.
Enough for 4 pizzas
Whisk together in 5 quart bowl:
5.5 oz brown rice flour
9.5 oz gluten free flour (mine was a mix of tapioca starch, potato starch and rice flour)
4.5 oz cornmeal
1 TB granulated yeast
0.75 TB salt
1 TB xanthan gum
Combine in another bowl:
1.5 C lukewarm water
1/4 C olive oil
1 egg, lightly beaten
1 TB sugar
Now add the liquids to the dry ingredients, stir. Allow to rest until rises, approx 2 hours.
Use immediately or chill. Cut into 4 balls and roll out using rice flour. Carefully transfer to baking sheet (unlike gluten doughs this does not hold together well-- plan on babying it).
Pour on the tomato sauce, then sprinkle with cheese and your favorite toppings (I like spinach and feta).
Bake pizza on baking sheets in 425 F oven for 15-20 minutes or until the dough is crisp on the edges and the cheese is bubbling.