It took us a lot of trial and error to finally get this gluten-free pizza dough recipe to have that chewy, doughy texture...like a good pizza should be. So...no more dry cracker like pizza dough for those of us who need to eat gluten-free. Yay!
Note: the measurement is approximate since we develop the recipe by feel and touch of the dough. The dough should be slightly tacky before you roll it out. The recipe is also based on high altitude at 5000 ft.
Gluten-Free Pizza Dough
2 Cups Gluten Free Flour (we use King Arthur)
1 Cup Tapioca Flour
2 tsps Yeast (pre-proof with brown sugar and about 1/2 cup of warm water)
2 tsps Xanthan Gum
1.5 tsps Baking Powder
2 Tbsps Olive Oil
3 Egg Whites (beat to stiff peak)
2 Tbsps Sugar
2 tsps Salt
1 Tbsp Vinegar
Add warm water until dough ball is slightly tacky.
Put all the dry ingredients through a sifter to aerate and pour into the mixing bowl.
Add the pre-proof yeast mixture, the olive oil, vinegar into the bowl and starting mixing at low to medium speed.
Slowly add the warm water until the dough is still slightly tacky. (When making a regular, not gluten-free dough, the amount of water we add is till the dough ball is formed and the mixing bowl is clean without any flour residue. A gluten-free dough, however, is different. The dough should stick all over the bowl, but at a point where you can still scrape the wet dough out of the bowl relatively clean. That's when the flour and water ratio is right.)
Add in the beaten egg white and knead a little more (don't over do it at this stage).
Cover the dough ball with a wet towel and let rise for at least three hours.
Dust the dough ball with more gluten-free flour and take it our of the bowl. At this stage, the dough ball should be much easier to handle. It should not stick all over your hand or rolling pin anymore. Stretch out or roll out the dough and fold it gently over a few times to incorporate air inside the layers.
Then stretch out the dough onto a pizza pan evenly.
Ladle your pizza sauce, cheese, toppings, etc and bake at 500 degrees F. until the cheese is slightly brown and carmelized.