Gluten-Free Pizza Dough
I used Bob's Red Mill Gluten-Free Bread Mix. If you do this, you can omit the salt and use the yeast that they provide.
Serves: Makes 3 medium pizzas
Prep Time: 5 min
Cook Time: 15 min
1 Mix dry ingredients with a stand mixer. Slowly add water, egg replacer mixture and vinegar. Knead with hook for 3 minutes.
2 Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover, (I cover it with a towel too, not sure if that makes any difference, but it makes me feel better) and place in a draft free area for 18-24 hours.
3 The next day, turn mixture out onto a floured work surface. Shape into a long oval shape and cut into 6 even sections, or 3 if you like your pizza thicker. Next, take each section and fold the ends towards the middle, flip over, shape into a ball and place on a baking sheet with parchment paper. Do this with all pieces. Cover the dough with plastic wrap and a towel and let sit for one hour.
4 After one hour, take each ball and roll out on a floured surface until it is the thickness you like your pizza. You can also roll the dough out very thinly with a rolling pin or stretch it out with your fingertips, if you prefer. I like to use a large wooden pizza spatula with parchment paper on it, then a sprinkling of cornmeal, then crust. Next, I top the pizza with various assortments of toppings and just place the crust (including the parchment paper) on a preheated pizza stone on our outdoor gas grill that has been preheated to the highest temperature, close the cover and it’s ready in about 8 minutes. If you don’t have a BBQ, preheat your oven to 500, with a pizza stone inside and cook for 8 minutes.
Note: If you don’t want to use the dough right away, simply place in Ziplock bags and place in the freezer. May be kept frozen for up to 6 months. To thaw, remove from freezer and let rest on counter until thawed, about 2 hours.