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Full credit and thanks for this recipe goes to Jeff Hertzberg & Zoe Francios, since it comes from thier "Healthy Bread in Five Minutes a Day". I'm posting it for friends in the Celiac Disease/Gluten-Free community here on Recipezaar, who love pizza but need a GF version!! This recipe is also potato-free, for those who have additional food allergies. They include a second pizza dough recipe in the book, which I have also posted (Gluten-Free Pizza (Hertzberg & Francois Crusty Boule) #403323). A significant advantage to this recipe over the other GF pizza recipes (there's one on recipezaar and several on a number of other websites) is that it is free of the need to knead and the dough can last for 7 days refrigerated. I haven't tried freezing it yet ... will update recipe with info once I try. Makes 4 lbs of dough, roughly 8 14" pizzas; don't know how many mini-pizzas (bagel/muffin size -- 3" diameter ) it can do, but I would estimate about 16 per 1/4 lb dough or 128 for the full 4 lb dough recipe as written. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 8). 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.
Units: US | Metric
Serving Size: 1 (27 g)
Servings Per Recipe: 64
The following items or measurements are not included: