Sunday, December 20, 2009


In gluten free baking, apple cider vinegar is often used as a dough enhancer. It improves the texture and shelf life of breads. It can be replaced by rice vinegar, white vinegar, or lemon juice. Here it is used in a pizza dough.

1/4 cup tapioca flour (I used Expandex)
1/2 cup cornstarch
3/4 cup gluten free all-purpose flour (I used Bob's Red Mill)
2 tsp xanthan gum
2 tsp salt
1 tsp sugar
1 1/2 tsp apple cider vinegar
1 tsp agar agar powder (I ground the flakes I had by hand, but you can buy powder)
1 envelope dry yeast
4 oz warm water (approx 110 degrees)
2 T olive oil
cornmeal for pan


Heat oven to 400 degrees.

Use a pizza stone, a parchment-lined cookie sheet, or a perforated (see slide show) pizza pan. If using cookie sheet, sprinkle with cornmeal.

In bowl of mixer, combine dry ingredients. Add liquids, but only 2 tsp of the olive oil. Mix for 4 minutes. Sprinkle work surface with flour. Roll into two balls, then roll out for two 10 inch individual pizzas. Prick the center of the pizza before baking. (Leave the edges untouched so they puff up). Bake for 7 minutes. 

Brush the remaining olive oil onto the crusts. Cover with tomato sauce, leaving unsauced border. Add toppings and cheese (here, sauteed peppers, onions and mushrooms). Bake until cheese is melted to taste (I actually prefer it browned), and crust is done (depending on preference, anywhere from 10-20 minutes). I freeze the crusts untopped or the pizza fully topped and baked (ready to reheat in toaster oven). 


Anonymous said...

I can't wait to try making this. I'm tired of GF pizza crust because they all have the texture and taste of crackers. Thanks for sharing.

G.F.Veg said...

i feel the same way with most crusts--where's the chew?? right? have fun with this!!