Gluten-Free Pizza Dough
One of the most overlooked kitchen basics is a recipe for gluten-free pizza dough. It’s easy to prepare, freezes well, and defrosts quickly. The magic ingredient in this simple Gluten-Free Pizza dough is potato, which adds the perfect texture and flavor while also providing potassium. You’ll need a ricer to get smooth potatoes for your dough, but we hope you’ll find that the small investment is quite well worth it for this gluten-free recipe.
Gluten-Free Pizza Dough
Description
The magic ingredient in this simple Gluten-Free Pizza dough is potato, which adds the perfect texture and flavor while also providing potassium.
Ingredients
Instructions
-
- In a medium pot, cover the potatoes with water. Bring to a boil, then reduce to a low heat and cook until fork-tender, about 25 minutes. Remove the skin and work the potatoes through a ricer set over a large bowl once they are cool enough to handle (should have about 2 cups). Set aside
-
In a measuring cup or small bowl, combine the warm water, agave, and yeast. Allow 3 to 5 minutes for a small layer of foam to form on top. (If this does not happen, discard the yeast and start over with fresh yeast.)
In the bowl of a stand mixer fitted with the paddle attachment, combine the potatoes, rice flour, tapioca starch, and 3/4 teaspoon salt. Mix on medium speed until the ingredients are thoroughly combined and a fine, crumbly meal forms -
Continue to mix on medium until the dough comes together, then add the egg white and oil. Slowly drizzle in the yeast mixture and mix until it comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and place in a warm place for 1 1/2 hours, or until the dough has doubled in size.
For small or medium pizzas, divide the dough into two or four
balls, then cook as desired or wrap tightly and freeze for up to one month. Thaw the frozen dough at room temperature before shaping and baking it.
