This recipe, from the Food Network kitchen, uses mashed potato in what’s described as an easy to work dough. It turned out nothing like I thought it would, and in hindsight, I suppose I shouldn’t have really had any thoughts, in that direction. It was after all my first attempt at GF pizza. Making. And eating.
I’ve been looking all over and I do mean everywhere, for a place that makes a GF za and only found one company, selling it by the whole pizza. Being the type of person I am though, I could not commit to a whole pie… not only from somewhere I’d never had so much as a slice – let alone a daunting 8 or more pieces.
Now knowing how expensive GF ingredients are, as well as time consuming to put together in any dough/baking recipe, not to mention the possible contamination with wheat flour that goes in traditional pizza dough, it makes sense. Available by the whole pie only. Only in one place. You can however, order it online. Perhaps I’ll work up to that, once I’ve tried some recipes. I do need something to compare to, after all…
Of all the recipes found while researching, this seemed the most likely to turn out to my satisfaction. I especially liked the fact that it contained potato, which is always good in doughs & breads.
Since the recipe would make four small pizzas, I used half the dough right away and froze half, for future testing.
While the recipe did not include this step, I highly recommend rolling the dough onto parchment paper. This will let you easily transfer it to either a baking sheet or a pizza stone – whichever is your preference. The dough will remain somewhat tacky, or sticky, and you certainly wouldn’t want it stuck to your rolling surface after all that effort. It won’t rise as a traditional pizza would, so roll it out thinly, to be sure it cooks all the way through.
If you don’t have a ricer, please don’t hesitate to get one. It is THE best tool for the smoothest smashed potatoes, as well as very useful when making gnocchi. You’ll also need to use a stand mixer, which is best for handling this dough.
2 large all purpose potatoes; about 14 oz.
1/3 cup warm water, approx. 110°
2 tsp agave syrup or honey (could also use brown sugar)
One 1/4-ounce package active dry yeast
1 cup white rice flour
1/2 cup tapioca starch
1 large egg white
1 TBSP extra virgin olive oil
*Special equipment: a ricer & stand mixer
Cover the unpeeled potatoes with water in a medium pot. Bring to a boil and cook until tender, about 25 minutes, then remove. Once the potatoes are cool enough to handle, remove the skin and press 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.
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 as desired.