Gluten Free Pizza

Made some pizzas for M's birthday. Experimented with two recipes. First one rose way too much and came out with a thick airy crust. Second one didn't rise at all and came out as a thin crust (more like New York style) and tasted more "pizza-like". If to make again would reduce sugar in first recipe or increase in second. Would like somewhere in the middle. Or maybe more flour to the first recipe as it was very wet.

GF Pizza Dough 1

• 1/4 c millet flour
• 3/4 c white rice flour (or use a mixture of brown rice and white rice flour)
• 1/4 c glutinous rice flour
• 1/4 c cornstarch (or tapioca flour or arrowroot starch)
• 1/2 c tapioca flour
• 2 t xanthan gum
• 3/4 t salt
• 1 1/2 T sugar (note: would reduce this next time)
• 1 t sugar for proofing yeast
• 2 1/2 t active dry yeast
• 3/4 c warm water, (heated to 115 -120 degrees)
• 2 T cottage cheese (or ricotta cheese)
• 2 eggs
• 2 1/2 T olive oil
• 1/2 t red wine vinegar or apple cider vinegar
• 1 T sugar (or honey)
• 1 t garlic powder
• 1/2 t italian seasoning

1. Optional: Preheat oven to 170F.
2. Mix olive oil, cottage cheese, sugar and vinegar in a small bowl. Set aside to come to room temperature.
3. Combine dry ingredients in a large bowl.
4. Heat 1 c of water until it reaches 115-120F.
5. In small bowl, place yeast and 1 t sugar. Add 1/4 c of the heated water. Stir and let sit for a few minutes.
6. With everything at room temperature, add eggs AND cheese mixture to the dry ingredients.
7. Add the yeast mixture.
8. Gradually add 1/2 c warm water. Dough should look like stiff cake batter. The dough should still hold swirls as you mix, but should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved.
9. If you have parchment paper, line the baking pan with it. Grease with olive oil. Spread the dough into a 12-13 inch circle or into a 9x13 glass dish. Create high edge. Cover hands with olive oil to prevent sticking (dough will be very sticky).
10. Optional: Turn oven heat off and let rise for 40 minutes in warmed oven.
11. Bake at 375F for 10 minutes.
12. Add toppings.
13. Bake at 400F for 7-12 min until toppings are cooked (cheese should be melted and browned to preference). 

GF Pizza Dough 2 
This one was much easier to make.

• 1 T yeast
• 1 1/3 c milk
• 1 t sugar
• 1 1/3 c brown rice flour
• 1 c cornstarch
• 2 t xanthan gum
• 1 t salt
• 1/2 t garlic powder
• 1/2 t italian seasoning
• 2 t olive oil
• 2 t apple cider vinegar

1. Preheat the oven to 400 degrees.
2. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. Let sit a few minutes.
3. Combine the brown rice flour, cornstarch, xanthan gum and spices in a larger mixing bowl. 
4. Add the oil and vinegar to the yeast mixture. Then pour all of that into the flour mixture and stir well.
5. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.
6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter or olive oil on the pan and then sprinkle a bit of rice flour on top of that. Use an 8x8 dish and a circular pan (or what have you). 
7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust.
8. Prebake the crusts for 8 minutes. 
9. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Add the toppings. 
10. Bake the pizza for 15 min or until cheese is browned slightly. 
11. Cut and serve.

GF Pizza Dough 3

10/31/2010 Tried combining the above two to get best of both worlds while limited to flours on hand...had a crispy crust, but texture of dough could still be improved.

• 1 T yeast
• 1 1/3 c milk, warm
• 1 T sugar
• Flour: 1 c rice flour, 1/8 c soy flour, 1/4 c millet flour, 1/4 c glutinous rice flour
• Starch : 3/4 c tapioca flour, 1/4 c potato starch
• 2 t xanthan gum
• 3/4 t salt
• heaping 1/2 t garlic powder
• 1/2 t oregano
• 2 t olive oil
• 2 t apple cider vinegar
• 1 egg 

Notes

For regular pizza dough or topping ideas, see the gluten-full recipe.