GF Pizza Dough

4 1/2 teaspoons active dry yeast

5 cups warmed filtered water

1 1/2 teaspoons honey

1 1/2 cups superfine brown rice flour

1 1/2 cups sorghum flour

1 cup tapioca starch

3/4 cup potato starch

4 1/2 tablespoons psyllium hisk powder

2 teaspoons salt

1 tablespoon olive oil

 

Dissolve yeast in water, then add honey and whisk, let sit for 15 minutes, until frothy.

Whisk together flours, starches, p powder and salt. Add yeast and olive oil, mix about 3 mins until dough is smooth. Add more water or flour if necessary.

 

Cut dough into 4 equal pieces.   Roll each into a ball, place on baking sheet 3 inches apart, cover loosely with a clean towel. Let proof 45-60 minutes. If have time, transfer to fridge for up to 24 hours. Room temp for 30 mins before baking. Dough may take longer than regular to bake. Can preheat for 15 mins.

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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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