From: Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoė François
gluten-free, make-ahead
8 Servings
- 2 1/2 C Gluten-Free All-purpose Flour
- 3/4 C Corn Meal
- 1/2 C Potato Starch
- 1 t Xanthan Gum
- 1 T Yeast
- 2 t Salt
- 1/8 C Sugar
- 2 C Water (a little lesss than 2C, actually)
- 1/4 C Olive Oil
- 2 Egg Whites (or 2 "vegan eggs", see below)
Heads up, this recipe takes about 2 hours, plan on making it ahead of when you need this dough. It keeps pretty well in the fridge or freezer.
Whisk together dry ingredients in a large mixing bowl. Combine wet ingredients in a small mixing bowl. Mix the wet and dry with a large wooden spoon. Cover the dough (not air-tight, a clean dish towel will do). Let the dough rise for about 2 hours. Can be used right after the rise, but it's easier to handle if it's cold, so store it in the fridge until you need it. Will keep for 5 days in the fridge, or for 2 weeks in the freezer (thaw well before using it, of course). When storing it in the fridge, do not use an airtight container, leave the lid cracked a bit, or cover it with a clean kitchen towel. If you double this recipe, split the resulting dough into 1/2-pound balls, before storing or using.
If you want to make this recipe Vegan, you can substitute 2 "vegan eggs" for the egg whites: 2T flaxseed in 5 T water, let it sit 5 minutes before using.
Resist the urge to use a lot of sauce on your GF pizza, even if the sauce is nice and thick. GF dough is pretty wet in the first place, and using lots of sauce will make it difficult to get a crisp crust.
If you have a pizza pan with lots of holes in it (the kind designed for frozen pizza) that's the best choice for this dough. It will come out perfectly crispy.
From our experience, topping your GF pizza should be pretty spare: a few veggies and a drizzle of sauce on top of them, after the pizza is cooked, will work out best. Try a drizzle of Quick-Soaked Cashew Cheese Alternative (see page \pageref{cheese-alternative}). Or just Olive Oil and Sea Salt.