“If you don’t like how things are, change it! You’re not a tree.”
We have been missing pizza ever since we went gluten-free. I have created a gluten-free pizza recipe that will work in my bread machine. It works wonderfully on the dough cycle and tastes great. I used two separate recipes, one from the book that came with the machine years ago but was for a loaf of bread and the other was from this site but was not made for the machine to mix. I don’t have an electric mixer or a stand mixer so didn’t try the recipe there but used part of it…especially the baking instructions.
My goal was a light, easy to make and yet non-gritty textured dough that would be tasty too. So many gluten-free breads are gritty and coarse and I just couldn’t imagine being able to enjoy pizza that way. Apparently the key is to use brown rice flour rather than white rice flour which is quite gritty. Some of the ingredients required are quite expensive so there were few recipes that I was willing to test and risk failure.
It is tasty for sure but, not to be fooled, it does not taste the same as a wheat flour dough. It is more like a quick bread in texture and is best used for a thin crispy crust pizza…otherwise it is an incredibly filling thick crust pizza.
Here is my recipe :
First make up an all-purpose brown rice flour blend to have on hand for use in any kind of baking:
- 6 cups brown rice flour
- 2 cups potato starch
- 1 cup tapioca flour
Pizza Dough for Bread Machine
- 2 large eggs
- 3/4 cup cool water
- 1+1/2 Tbsp. olive oil
- 1/2 tsp. vinegar (white, cider, balsamic)
- 2+1/4 tsp. quick rise yeast
- 1+2/3 cups brown rice flour blend
- 1+1/4 tsp. xanthan gum
- 3/4 tsp. salt
- 1/4 cup skim milk powder
- 1+1/2 tsp. sugar
- Measure and add liquid ingredients to the bread pan
- Measure and add dry ingredients (except yeast) to the bread pan
- Use your finger to make a well in the flour where you will pour in the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
- Place baking pan into your bread machine.
- Use the DOUGH setting.
When you dough cycle is complete…mine takes 1 hour 30 minutes…remove the pan from the machine.
- Pour 2 Tbsp. of olive onto your large pizza pan…spread it around a bit.
- Get your hands very wet with water to scoop the dough out of the bread machine pan onto the oily pizza pan.
- Get your hands very wet again and use your fingers to pat the dough out to fill the pizza pan to the edges. This is an odd textured dough and very sticky to dry hands so re-wet hands with water as often as it takes to get the job done.
- Now set your oven to 425 F. and let the dough rest until the preheat is complete.
- Bake the crust for 8 to 10 minutes until it is set; the surface will be opaque, rather than shiny.
- Remove from the oven and top with whatever you like.
- Return to the oven to finish baking, about 10 to 15 minutes.
Et voila you have a delicious gluten-free pizza.
Today’s “stone” Day 255 success shared, recipe shared, good eating