Gluten free Pizza dough (egg-free)

I've been using Gluten Free on a Shoestring's gluten free pizza dough for quite a while now.  It makes a great pizza.  The dough is more like a normal pizza dough. Many of the gluten free doughs have eggs, but this one doesn't!

Here's how I make it:

1 C brown rice flour
1/2 C potato starch
1/2 C tapioca starch
1.5 tsp psyllium husk powder
2 tsp yeast
1 tsp salt

Knead in:
3/4 C warm water
3 TB olive oil

Cover with plastic wrap and let rise for 1 hour. If you are using it later, stick in a ziplock back and refrigerate.

Cut into two and roll out to make 2 pizzas

Blind bake at 400 F for 7 minutes

Add toppings. I like to shortcut use tomato paste or canned tomato sauce (and sometimes oregano flakes). I go light on the cheese, and heavy on sliced mushrooms and black olives as well as baby spinach.

Bake another 7-10 minutes at 400 F.  Enjoy with a side salad.

No comments: