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17
Gluten-Free Pizza Dough
Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes 1 pound of dough (enough for a 12-inch
round pizza or two personal, 6-inch pizzas)
1¾ cups water, room temperature
¼ cup extra virgin olive oil
2 teaspoons granulated sugar
1 cup brown rice flour
1 cup white rice flour
½ cup arrowroot starch
¼ cup tapioca flour
1
/
3
cup quinoa flour
3 tablespoons psyllium husk powder*
2½ teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons active dry yeast
Olive oil, for brushing dough
Desired pizza toppings
1.
Preheat oven to 400°F with one rack in the
lower third and one in the upper third
positions.
2.
Put all ingredients, in the order listed, into
the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 1 to
combine so that a dough ball is formed.
Dough should be smooth. If sticky, add 1
tablespoon of rice flour at a time until
smooth. Alternatively, if the dough seems too
dry, add 1 tablespoon of water at a time.
3.
Place dough ball in a clean bowl and cover
with plastic wrap; let rest for about 1 hour.
4.
When ready to roll, dust a large surface with
rice flour. Either use the full amount for one
pizza, or divide the dough into 2 equal
pieces. Roll dough out into about a 12-inch
circle or two, 6-inch circles. Brush the outer
edge of the dough with olive oil. Put into
preheated oven, in the lower position. Bake
for 10 minutes, or until the dough is just
starting to get firm, but shows little to no
color. Remove dough and then top as
desired. Put back into the oven, this time in
the upper position. Bake until edges are
browned and toppings are hot, an additional
10 to 15 minutes.
*Psyllium husk powder can be found in the
baking aisle of specialty grocery stores, or in
the nutrition section of grocery stores (near
fiber supplements). Do not use “whole psyllium
husk” or the texture of the dough will be quite
different.
Nutritional information per serving (2.5-ounce slice):
Calories 194 (30% from fat) • carb. 31g • pro. 3g
fat 7g • sat. fat 1g • chol. 0mg • sod. 484mg
calc. 21mg • fiber 3g
Basic White Bread
A basic white bread, great for sandwiches.
Makes one loaf, about 2 pounds
1¾ cups warm (105°F to 110°F) water
1 tablespoon honey
2¼ teaspoons (1 standard packet) active dry
yeast
4¼ cups bread flour (or unbleached,
all-purpose flour), divided
¼ cup nonfat, dry powdered milk
1½ teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter, cut
into ½-inch pieces and at room
temperature
Nonstick cooking spray
1.
Stir together the warm water, honey and
yeast in the Cuisinart
®
mixing bowl. Attach
the dough hook. Let stand 5 to 10 minutes,
until the mixture is foamy and bubbly.
2.
While the yeast is proofing, combine 4 cups
of flour, powdered milk and salt in a
separate mixing bowl.
3.
Once the yeast is foamy, add the flour
mixture and the butter and turn the mixer on
to Speed 2. Mix until dough comes together
as a ball and cleans the side of the bowl.
4.
Once dough ball is formed, continue to
knead on Speed 2 for about 4 to 5 minutes.
Dough should be smooth. If sticky, add 1
tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry, add
1 tablespoon of water at a time.
5.
Shape the dough into a ball, place it into a
clean mixing bowl and cover with plastic
wrap. Let rise in a warm, draft-free place for
about an hour, until doubled in size.
6.
Lightly coat a loaf pan with cooking spray.
Punch the dough down, shape into a loaf
and place into prepared pan. Cover and let
rise until nearly doubled.
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