Whether you’re on a gluten-free diet or you’re allergic to gluten, you can still eat pizza with this gluten-free pizza dough.
Adapted from Epicurious, March 2008, by Zoe Singer.
3/4 cup tapioca flour
1/2 cup white rice flour
1/3 cup chickpea flour
1/3 cup sorghum flour
1 tsp. xanthan gum
1 tsp. salt
3/4 cup milk, warmed
2 1/4 tsp. active dry yeast (1 package)
1 tsp. sugar
2 large egg whites, lightly beaten
2 tbsp. olive or canola oil, plus extra, for the dough
1. In a medium bowl, whisk together the flours, xanthan gum and salt; set aside.
2. In a large bowl, stir together the milk, yeast and sugar and set aside until foamy, about 5 minutes. Add the flour mixture, egg whites and oil and stir until you have a smooth dough.
3. Divide the dough in half and scrape each onto a piece of parchment paper. Coat each with oil (or gluten-free flour, such as rice flour or a gluten-free blend), pat into a circle, cover with a tea towel and let rise in a warm place for half an hour.
4. Top and bake according to the recipe directions, or in a preheated 450˚F oven for 20 minutes, until golden and crisp.
Makes 2 pizza crusts.