a reply to: DrumsRfun
I've been searching through recipes, and honestly, none of the gluten free potato dough crust recipes look ...right.
I've found a nice gluten free recipe from Epicurious, which has a good standard for producing recipes that are amazing. It's a bit complicated,
ingredients wise, but I suggest buying these "random" ingredients at a bulk store so you can purchase a small amount when you need it. You can make a
few crusts ahead of time to have on hand when gluten free friends unexpectedly show up.
Gluten Free Recipe
For pizza crust
3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil
In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture
should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil
to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5
Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using
pizza stone or 20 minutes if using baking sheet.)
Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons
oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover
rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10
minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can
be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)