Gluten Free Pizza
1 1/2 cups Gluten-Free Multi-Purpose Flour or brown rice flour
2 tablespoons buttermilk powder or nonfat dry milk powder
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 tablespoon sugar or honey (optional)
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)
Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
Place the sugar or honey (if you're using it), warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
Cover the bowl and let the dough rest for 30 minutes or so.
Preheat the oven to 425°F.
Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
Let the dough rest, uncovered, for 15 minutes.
Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
Remove from the oven and serve warm.
Yield: one 12" to 14" pizza.
- David Mitchell