Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread)

READY IN: 47mins
YIELD: 8 12


  • 1
    cup brown rice flour
  • 12
    cup soy flour
  • 1
    cup tapioca starch (may be labeled tapioca flour)
  • 3 12
  • 2
    tablespoons granulated yeast
  • 1
    tablespoon kosher salt (adjust to taste)
  • 2
    tablespoons xanthan gum
  • 2 12
    cups water, lukewarm
  • 4
    large eggs
  • 23
  • 2
    teaspoons white vinegar (can substitute cider vinegar)
  • pizza toppings (your choice)
  • 6
    tablespoons rice flour (for dusting ( your choice, white or brown rice)


  • To make the dough (enough for 8 pizzas) --.
  • Use a container (at least 5 quart capacity) you can cover, but is not airtight.
  • Mix together all the dry ingredients (rice flour through xantham gum).
  • In a separate bowl, mix the liquid ingredients (water through vinegar).
  • Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
  • Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
  • Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
  • On baking day --.
  • Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
  • In 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.
  • Thirty minutes before baking, preheat the oven to 500 degrees F.
  • Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
  • Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
  • Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
  • This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
  • Roll 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).
  • Add 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).
  • Slide the pizza onto the stone or into the oven.
  • Check for doneness in 10-12 minutes.
  • May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
  • Cool slightly on a rack before serving.