Gandalf The White's Note:
As mentioned in my other GF pizza dough recipe (Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread) #402987), this is from "Healthy Bread in 5 Minutes a Day" by Jeff Hertzberg & Zoe Francois. They seem to favor their olive bread recipe for pizza, but I've found both outstanding. There are a couple of things that set this apart from other pizza dough recipes: this is a no-knead recipe, so it's easy on your hands (especially important if you also have arthritis) and it can be refrigerated for use in other recipes (bread, crackers) for about 7 days. I don't have experience in freezing it, but will update this later with info (or perhaps other zaar readers can comment ...). This recipe makes enough dough for 8 12-14" pizzas -- you need about 1/2 pound per pizza. Doing a little math, if you want 3" mini-pizzas (the size of a bagel or English muffin), you'll get about 16 mini-pizzas from a 1/2 pound lump of dough ... or about 128 from a full recipe! According to Jeff and Zoe, this recipe is easily doubled or halved. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 9). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings.
My Private Note
Units: US | Metric
- 2 cups brown rice flour
- 1 1/2 cups sorghum flour
- 3 cups tapioca starch (may be labeled tapioca flour)
- 2 tablespoons granulated yeast
- 1 tablespoon kosher salt (adjust up or down to taste)
- 2 tablespoons xanthan gum
- 2 2/3 cups water, lukewarm
- 4 large eggs
- 1/3 cup oil, neutral-flavored
- 2 tablespoons honey
- 6 tablespoons rice flour (for dusting ( can use either white or brown rice flour)
- pizza toppings (your choice)
- 1Making the dough (enough for 8 12-14" pizzas) --
- 2Use a 5+ quart lidded container, that can close but isn't airtight.
- 3Mix together (whisk) the dry ingredients (rice flour through xantham gum).
- 4In a separate container, mix together the liquid ingredients (water through honey).
- 5Gradually mix the liquids into the dry ingredients -- you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
- 6Cover and allow the dough to rise for at least 2 hours at room temperature.
- 7At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days -- note that the flavor improves with 24 hours' rest.
- 8When ready to bake --
- 9Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
- 10In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
- 11Thirty minutes before baking, preheat the oven to 500 degrees F.
- 12Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
- 13Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
- 14Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
- 15This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
- 16Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
- 17Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be).
- 18Slide the pizza onto the stone or into the oven.
- 19Check for doneness in 10-12 minutes.
- 20May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
- 21Cool slightly on a rack before serving.
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Nutritional Facts for Gluten-Free Pizza (Hertzberg & Francois Crusty Boule)
Serving Size: 1 (24 g)
Servings Per Recipe: 64
- Amount Per Serving
- % Daily Value
- Calories 51.7
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.3 g
- Cholesterol 11.6 mg
- Sodium 114.8 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 1.4 g
The following items or measurements are not included: