Gluten-Free Pizza Dough

The secret ingredient in this easy-to-work dough is potato-it provides just the right texture and flavor as well as potassium. You'll need[ a ricer to ensure smooth potatoes for your dough, but we love this gluten-free recipe so much that we think you'll agree it's worth the small investment.]

Total Time:
2 hr 10 min
Prep:
10 min
Inactive:
1 hr 35 min
Cook:
25 min

Yield:
1 1/2 pounds pizza dough (4 servings)
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 2 large all-purpose potatoes (about 14 ounces)
  • 1/3 cup warm water (110 degrees F)
  • 2 teaspoons agave syrup or honey
  • One 1/4-ounce package active dry yeast
  • 1 cup white rice flour
  • 1/2 cup tapioca starch
  • Kosher salt
  • 1 large egg white
  • 1 tablespoon extra-virgin olive oil
Directions

Special equipment: a ricer

Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.

Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.

Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

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Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust. Remove and let cool. Wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.


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    This recipe is featured in:

    Gluten-Free Greats