Based on the recent success of gluten free ginger snaps from the cookbook ‘Against the Grain’ by Nancy Cain, I decided to give the book another look through. A serious one. Of the many recipes I’ve marked to try, the one for Rising Crust Pizza Dough hit the top of my list and I am thrilled, I mean absolutely thrilled with the result! This recipe is so damn good, I might stop looking for others.
Let me also tell you that this was one of the easiest gluten free pizza doughs I’ve ever made! The recipe gives instructions to make it in a food processor, but I used a stand mixer – and it turned out beautifully.
“Of all the commercially available gluten free products, pizza is one of the hardest to get right.” ~Nancy Cain
I couldn’t agree more with the above statement from the book, and it’s what keeps spurring me on. I’d recently tried a gluten free pizza crust from the frozen food section and while it wasn’t awful, it wasn’t satisfying either. It just… was. And with far too long a list of ingredients for my liking.
This recipe…? It has only 7 ingredients, including the olive oil and salt! It’s easy to mix together. It’s also easy to get in the pan, no rolling-pin or parchment paper needed.
There is the option to par-bake the crust, which I did – mostly because I had something just coming out of the oven. Doing so would be a great make ahead, basically giving you pizza on demand! Who wouldn’t like that!
It bakes up to a hearty & sturdy crust, and I mean that in a good way. Full of flavour and with great texture, unlike most GF pizza crusts that can be too wet to hold a lot of ingredients, this one took an ample amount of sausage, mushrooms, roasted red peppers and cheese.
This gluten free pizza dough has it all! It’s easy to make, easy to form, bakes up beautifully and above all – it tastes great! Buon appetito~
Gluten Free Rising Crust Pizza
This gluten free pizza dough has it all! It's easy to make, easy to form, bakes up beautifully, and above all it tastes great~
- 280 grams tapioca starch
- 100 grams light buckwheat flour make sure is GF
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 cup water
- 1/3 cup warm water
- 1 1/2 tablespoons active dry yeast
- 2 teaspoons sugar
- 1 large egg
In a food processor (or stand mixer) combine the tapioca starch, buckwheat flour & salt, mix until blended.
In a medium saucepan, bring the 1/4 cup oil and 1 cup water to a boil, stirring constantly. Immediately pour the hot mixture into the dry ingredients and process until it is moist with a sand-like texture. Let the dough cool for 20 minutes.
Meanwhile, in a small bowl or measuring cup, combine the yeast, sugar and 1/3 cup warm water; allow to proof for 15 minutes.
Add the yeast mixture to the dough and blend until combined. Add the egg and blend until the dough is smooth and comes together. Allow to rest for 20 minutes in a covered bowl. Lightly grease a 12-inch pizza pan (use 2 pans for the whole recipe.)
Dust your hands with tapioca starch. Form the dough into a smooth ball, divide in half, then roll each half into a ball. Use your hands to gently spread the dough on the pizza pan, to the desired size. Create a rim at the edges by rolling the dough under toward the center of the shell. Brush lightly with olive oil, including the rim. Allow to rest for 15 minutes.
Heat oven to 375°F.
Bake the shell for 10 minutes, or until the crust begins to brown.
to make pizza:
Heat oven to 400°F.
Top with your favourite pizza ingredients and bake for about 15 minutes, until the cheese is bubbling and begins to brown.
*note: the prep time includes 2x 20-minute rests
**note: make sure the buckwheat flour is labelled gluten free.
***note: you could mix this by hand, just be ready to use some serious muscle!