Kitchen Wisdom Gluten Free Pizza Dough; Flavorful and incredibly pliable, this dough behaves in a very similar way to gluten rich dough. I have greatly enjoyed exploring the new flavors of gluten free flours and have found them to be exciting. I am grateful to say I have fully embraced cooking and baking gluten free and find the experiences on this part journey to be delicious and enjoyable. Use this dough rec.ipe for pizza, spinach or sausage rolls (rotolos), calzones, breadsticks, garlic knots and more!
Remember protein is a key element in baking, be it gluten free or gluten rich. Protein is the main contributor to overall structure. In gluten free baking, I always use a protein rich approach, the use of beans accomplishes this perfectly. I use a food processor to prepare this recipe. . As many of you know, I love using bean mash in many baking applications, as the beans contribute protein, bulk and moisture to recipes. I find the mild flavor of the cannellini (white kidney bean) to be perfect and harmonizing in pizza dough.
I find gluten free dough requires the aid of parchment paper for rolling out. Perfect results can be achieved rolling this dough between 2 pieces of parchment; then peel off one layer of parchment and place the dough with its bottom parchment directly onto a flat baking (cookie) sheet. A very hot pre-heated oven is also a base requirement for well-cooked and flavorful pizzas and stuffed item.
Yields either of the following: 2- 8” personal pizzas; 1 large round pizza, 1 9×10 Sicilian Pie; 2 large calzones; 4 small rolls (like spinach roll, or sausage roll, etc).
1 cup gluten free Potato Starch
1 cup gluten free White Rice Flour
1/2 cup gluten free Sorghum Flour
1 teaspoon Baking Powder
½ teaspoon Guar Gum
2 teaspoons Instant Yeast
1 teaspoon Salt
1 cup mashed Cannellini (White Kidney) Beans (19 ounce can drained)
¾ cup warm Water
¼ cup Extra Virgin Olive Oil + 1 tablespoon for bowl & drenching dough for proofing
Use a food processor, nutribullet or masher; mash cannellini beans and place aside. Make the mash smooth.
Place white rice flour, potato starch, sorghum, baking powder, guar gum, salt and yeast in the bowl of a food processor and pulse a few times to thoroughly combine and whisk.
Pulse in the bean mash, the dough will become crumbly but soft. Pulse in the olive oil and gradually pulse in the water, one third at a time.
Pour a bit of olive oil in a bowl, place dough in bowl and swirl dough to completely cover in olive oil. Place plastic wrap or wax paper on top and cover with an opaque cloth (like a thick dishtowel). Place in a warm space and allow to rise for 30 minutes.
The dough is now ready to be made into pizza, calzones, rolls, breadsticks, garlic sticks and more!
“Pizza Dough” by Liz Conforti, Forget What You Know About Wheat© 2016
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