Wheat Free Pizza Dough
My obsession with pizza started at a young age. I think it started when I discovered my parents’ pizza stone. Soon, I was making pizza with such frequency that I managed to break said pizza stone. (well, it was old…)
Then, I studied abroad in Italy in college, which just added fuel to the fire. It’s going to become evident pretty quickly: if the Italians have a way of doing something, I’m going to believe wholeheartedly that it’s the best way. So, I know there are other styles of pizza out there. New York, Chicago, Detroit, and let’s not forget cracker crust, the pizza of my youth. But. Neapolitan style pizza is the best. Crispy on the outside, soft on the inside, and that dough. Unlike any other. Sorry, New York.
I don’t often brag, but I got pretty good at making pizzas. My friends and I would have frequent – like, weekly sometimes – pizza potlucks. So frequent that I managed to melt the coils on our oven. (well, the oven was old. It didn’t even have numbers marking the temperature anymore.) Hm, this is starting to become a theme…
Well needless to say, when I stopped eating wheat, pizza was the thing I missed the most. And second to biscuits, pizza was the next thing I started trying to make wheat-free. In my mind I can see, smell, and taste those Italian pizzas with their pillowy but still crisp crust. Yeah, you know what makes the crust that way? Gluten. And unfortunately, all of the flours that have gluten also have fructans, which is what makes me feel terrible.
It’s been a struggle. I’ve eaten my way through a lot of pizza in the process (ok, it wasn’t so bad). But I believe I’ve finally found the pizza. Sure, it’s not what the Italians make. (And sure, I’m still going to continue to try to make it that way.) But it’s far better than any gluten-free pizza I’ve had in a restaurant. And we definitely make it on a frequent basis. And I haven’t broken anything… yet.
Wheat Free Pizza Dough
- ¼ cup + 2 tablespoons water
- ¾ teaspoon yeast
- 1 teaspoon sugar
- 1 cup + 2 tablespoons glutenous flour mix see below
- ½ teaspoon salt
- 1 teaspoon sugar
- 2 ¼ teaspoons olive oil
Wheat Free Flour Mix
- ½ cup quinoa flour 61g
- ¼ cup + 2 tbl millet flour
- 2 tablespoons oat flour
- ¼ cup sticky rice flour 30g
- ¼ cup tapioca starch 32g
- 1/3 cup vital wheat gluten 29g
- Heat water to about 110F in a cup or bowl (microwave ~10 sec). Add sugar and yeast and mix. Set aside to activate.
- Whisk flour ingredients in a medium bowl. Set aside.
- Mix 1 c + 2 tbl flour mixture in a large bowl with the salt & sugar. When the yeast mixture has activated, add in oil. Pour wet ingredients into dry.
- Combine dough with a spoon until it begins to form a ball. Turn out onto a floured surface and knead for about 6–8 minutes, until dough is soft and gluten has developed (doesn’t break apart or look biscuit-y)
- Grease a bowl with olive oil and place the dough in, turning to coat with oil. Cover with a damp cloth and let rise in an oven that is ~100F. (Turn oven on warm periodically throughout the rising time to ensure it stays at 100.) Let rise for 1 ½ hrs.
- When dough is done rising, take bowl out of oven and preheat to 450. If you have a pizza stone, place it in the oven.
- Roll out dough and top with desired toppings.
- Bake for about 10-15 minutes, until dough is done but slightly soft, and cheese is golden and bubbly.
I've tested tons of flour combinations and found that this combination of quinoa, amaranth, oat, sticky rice, and tapioca yields the best results. If you need to make substitutions, try to keep the ratio of starch (tapioca & sticky rice are the starches in my recipe) to substantial flours (that's the quinoa, amaranth, & oat) similar. Too much starch will result in a ... well, starchy crust, and not enough will result in a dense crust.
Sticky rice flour is not the same as regular old white rice flour. Sticky or "glutenous" rice flour (it doesn't have gluten, it's just sticky like gluten!) is made from short grain rice, and it's been a life changer in my baking! Seriously, if you only buy one "exotic" gluten free flour, please buy this one. I buy mine from an asian market ($.99 per pound aww yeah!) but I've also seen it in health food stores.
Disclaimer: this pizza is not gluten free. I use vital wheat gluten to help hold the pizza dough together and keep it from crumbling. I can have gluten because gluten is a protein, and I have trouble digesting carbs in wheat. (Read more about FODMAPs here) If you have celiacs or can't have gluten, I recommend this recipe from Gluten Free Girl and the Chef, or this one from America's Test Kitchen.
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