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A delicious gluten free pizza dough that won’t have you missing the gluten!
Ok, so I’ve been trying to eat gluten free for a while now as per doctor’s orders. But it’s hard. Especially when you love food and you love to bake! Now with baking, I can simply swap out my regular all purpose flour for a gluten free flour. But when it comes to pizza dough, that’s another matter. Pizza dough relies on gluten. Gluten is the chew in the pizza dough that makes it well…pizza.
Now I’ve eaten my fair share of gluten free pizzas from the grocery store. I’ve tried every gluten free pizza at any local restaurant. And pretty sure Domino’s knows me by name. But I’ve never attempted to make gluten free pizza dough at home. That’s a whole another story.
I started with this recipe from Food Network but decided to rely on my 1-to-1 gluten free flour blend. The original recipe calls for white rice flour, but I happened to be out of it. The gluten free flour mix worked out perfectly.
Now for the secret ingredient. Potato. Surprising? Shouldn’t be. Adding cooked potato to a baked good keeps it tender and moist. When I worked at a bakery, the head baker added leftover mashed potato to her cinnamon roll recipe. Something I definitely trying next. You need to cook the 2 large russet potatoes first until fork tender. Allow them to cool before you try to remove the skins. After the skin is removed and they are cool, you need to grate them using a larger grater or a ricer.
Once the potatoes are ready, you add this to your flour mixture in your stand mixer. After that is mixed together, it will be a slightly crumbly mixture.
To the bowl you want to add in the egg whites and olive oil. Egg whites help to add structure to the dough, since there is no gluten. The egg whites can also help keep the dough tender. The oil also keeps the dough tender but also adds flavor.
Next comes of course the yeast. Personally, I love working with yeast. Yeast is a living organism and should be treated as such. I used active dry yeast, which means as the name suggests it needs to be activated before added to your dough mixture. The yeast gets added to a small bowl of warm…not hot, not cold..but warm water. And a little bit of honey. I always explain it that yeast is asleep, and likes to be woken up gently (hence the warm water) and will be hungry when it wakes up (hence the honey). If the water is too hot, you risk killing the yeast. Let your yeast mixture sit for 3 to 5 minutes . You should see the yeast form a foamy layer on top of the water. This means that it is alive and producing carbon dioxide- aka the bubbles to help your pizza dough rise. If you don’t- throw it out. Get new yeast. No point in going any further. Trust me.
After you have added your yeast to the flour mixture. Time to be patient. Let the dough covered and sit in a warm place for an hour and half in a warm place.
This dough is tacky. If it’s really tack sprinkle a little extra flour on top of the dough and knead a few times. To turn the dough into pizza, I spread the pizza dough out by hand on an greased tinfoil. Parchment paper works well too. I then used this thick and rich pizza sauce recipe from Budget Bytes and topped it all with cheese. I baked the pizza dough on the tinfoil on a preheated pizza stone at 400F for about 20 minutes.
This dough was amazing. I ate three slices without thinking. I ate the rest the next day with an egg on top as a “breakfast pizza”. If you are gluten free, pizza I guarantee is one of the foods you miss the most dearly. And finding something that is delicious and comes close to what you remember is tough. This dough hopefully falls into that “who needs gluten” category for you. I know it did for me.
Happy (gluten free)baking everyone!
If you like or make this recipe let me know and leave me a comment! And if you do make it, snap a photo and share it on Instagram, just include the #bostongirlbakes so I can see it!
To make this dough you will need:
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Gluten Free Pizza Dough
- 2 large all-purpose potatoes about 14 ounces
- 1/3 cup warm water 110 degrees F
- 2 teaspoons agave syrup or honey
- One 1/4-ounce package active dry yeast
- 1 cup gluten free flour
- 1/2 cup tapioca starch
- Kosher salt
- 2 large egg whites
- 1 tablespoon extra-virgin olive oil
- Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a grater (should have about 2 cups). Set aside.
- Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Add the potatoes, gluten free flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg whites and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
- Form the dough into 1 ball and spread out into a 12 inch pizza circle then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.