Gluten-Free Grain-Free Dairy Free Pizza Dough Crust
RECIPE
Yield: 1 medium (10”) round pizza crust| Prep Time 30 minutes | Total Time 1 hour
INGREDIENTS for the dough
112 g almond flour
88 g tapioca flour
40 g cassava flour
1 teaspoon active dry yeast
pinch of sugar
3/4 teaspoon salt
170 ml warm water; use purified (not tap) water.
2 tsp olive oil
DIRECTIONS
Pre-heat oven to 450°F. and place (1) a medium sized cookie sheet on the middle shelf of the oven and (2) a pizza stone on the lowest rack of the oven.
Weigh out and mix the grain-free flours, yeast, sugar and salt in a bowl.
Warm the 170 ml of water in the microwave and then add the the warm water to the flour mixture; use a fork to thoroughly mix ingredients. Add the oil and mix again.
Cover bowl with plastic wrap and and let the pizza dough rest for 20 minutes. It will seem more like batter, than dough.
With olive-oiled hands, transfer the wet grain-free dough batter onto a piece of parchment paper and use your fingers to shape and flatten the dough into a medium large circle, no more than 10” in diameter, forming an outer “crust” area that is about 1/2” thick, while the inner center circle is flattened to 1/8” - 1/4” thick.
Lightly drape entire pizza with plastic wrap and let sit for 10 minutes.
Carefully remove the plastic wrap from dough and discard.
Remove the hot cookie sheet from oven and, with a pizza peel, carefully transfer the parchment paper along with the unbaked pizza dough onto the hot cookie sheet.
Place the hot cookie sheet with the formed unbaked pizza crust back into the oven on the middle rack and bake for 10-11 minutes or until lightly browned.
Remove from oven, make some piercings with a fork in the middle of the round, and let cool for 10-15 minutes. Remove from the parchment paper and place on a rack to cool; turn the oven up to 500 degrees F.
Place the empty cookie sheet in an area where it can cool down.
Once the oven is 500 degrees, top your pizza lightly with sauce and any other toppings of your choosing.
Using the pizza peel, place the topped pizza directly on the pizza stone. Leave the pizza on the stone and turn the oven from 500 degrees to High Broil. Let the crust bake for just 1-2 minutes on the stone, while the bottom of the pie browns. This happens quickly.
Take the pizza out of the oven and then transfer it back on the now cooled cookie sheet, and then place the cookie sheet back into the oven - this time onto the middle rack, again.
Watch the pizza closely, but allow to broil from the middle rack until done. 2-4 minutes, as needed.
Remove from oven and transfer to a rack to continue cooling before serving.
