Pizza Dough

Going gluten free doesn't mean giving up your favorite food! The first few weeks my family went gluten free, it was hard because we couldn't have pizza- my all time favorite food. Now I've been on a search to make a gluten free pizza dough taste like a "normal" pizza. Trust me, I've made MANY different pizza dough recipes, trying to find the perfect one, and so many were just "OK." But then this recipe comes along, and BAM...the pizza quest is complete!

 I honestly couldn't taste a difference. Not to sound cocky or anything, but I'm even willing to say this crust is better than most gluten pizza crusts. :)

Let me tell you a secret. The key to the best pizza lays in the crust. The crust is the foundation, building block, nitty gritty, bottom line, what ever you want to call it for your pizza. I mean think about it, if your crust is flavorless, no matter which topping you choose to add, the pizza will still be bland. The toppings I added are simple- some good olive oil, basil, tarragon, oregano, sausage, bacon, mushrooms, cheese (on my portion)  and homemade tomato sauce.
Now for the recipe...

Dough:
1C tapioca starch
1C sorghum flour
1C potato starch
1/2C brown rice flour
1/2C millet flour
3 tsp baking powder
2 tsp xanthan gum
1 tsp fine sea salt
3 Tbs light brown sugar
1  1/4C warm water (between 110-115*F)
1 tsp light brown sugar
1 packet (1/4 oz) active dry yeast
1/4C extra virgin olive oil
1/4C beaten egg whites (about 2 eggs)
1/4 tsp vinegar

Instructions:

1. Grease and lightly flour 2 pizza pans or a stone. Set aside.
2. In a large mixing bowl, whisk the tapioca starch, sorghum flour, potato starch, brown rice flour, millet flour, baking powder, xanthan gum, salt, and brown sugar making sure to get the lumps out of the brown sugar.
3. Proof the yeast in 1C of warm water with a pinch of sugar. Add the proofed yeast to the dry ingredients. Add the oil, eggs, and vinegar.
4. Beat the dough until smooth and creamy with the dough hook in a stand mixer. Add the remaining 1/4C water if needed. The dough should be creamy smooth, without being too thick. It's not like a sturdy typical pizza dough. It should be borderline batter.
5. Dust a rolling pin with flour and coat the outside of the dough to make easier to mold. Using clean, floured hands lightly press down the dough onto the pan, and flatten the dough to create an even pizza dough. Depending on what size pan you use, the crust may be thick or thin. Mine was rather thick.
6. Set the crust into a warm cozy spot with a clean dish towel on top to let rise, about 2-4 hours.
7. Preheat oven to 400.
8. Now add your toppings, refer to the topping ideas below for a variety of ideas:)
9. When the oven is hot, place the pizza on the center rack and bake for 10-40min. (Depends on how thick dough is) Or until baked through.
10. Enjoy your delicious pizza!!

Topping Ideas:

• Olive oil
• Spinach
• Spices-Tarragon, basil, oregano, marjoram, rosemary, thyme
• cheese
• tomato slices
• tomato sauce
• bacon- everything tastes better with bacon:)
• sausage
• mushroom
• salt and pepper

Notes: Remember to have patience especially on step 5! You will be rewarded with a delicious dinner! The eggs can be sub. for egg replacer (2 eggs). Surprisingly, we didn't notice a difference in the pizza without cheese.

Source: Gluten Free Goddess