Amazing Gluten-Free Chewy Thin Crust Pizza
Servings 4
Ingredients
Wet Ingredients
- 400 g warm water
- 20 g sugar
- 30 g olive oil
Dry Ingredients
- 150 g white rice flour
- 80 g sorghum flour
- 90 g tapioca starch
- 50 g potato starch
- 25 g potato flakes
- 12 g whole psyllium husk
- 10 g salt
- 15 g instant yeast
Instructions
- Weigh and assemble wet ingredients in one bowl.
- Weigh and assemble dry ingredients in a second bowl. Stir to combine.
- Add dry ingredients to a mixer. Add the wet ingredients. Knead for at least 5 minutes, but 10 minutes is best. The dough should be smooth and uniform. If mixing and kneading by hand, be sure to knead long enough so that the dough is smooth and turns slightly sticky.
- Spray parchment paper with non-stick spray. Measure out 240-250 grams of dough. Drizzle with olive oil. Repeat for the remaining dough.
- Oil your hands and spread each section of dough out to be a 11 inch circle.
- Let the dough rise for 60 minutes. No need to cover if you can see the dough is shiny from using enough olive oil. If not, drizzle and spread a little oil on top of the dough.
- Preheat oven to 450. Place pans inside oven to preheat them as well.
- Bake each crust for 6 minutes. Remove from the oven. Top if desired. Bake for an additional 8-13 minutes or until toppings are cooked to desired amount.
- If saving crusts for later, let cool. Freeze each crust with parchment paper between crusts. When ready to use the crust, microwave for 45 seconds. Top as desired and bake at 450 for 8-13 minutes.