The recipe requires a mixer with a dough hook or hand kneading, and we used small 8 inch deep dish pans. I actually do both hook and hand kneading. I start with hand mixing then move to the dough hook when the dry ingredients and liquids blend. Do not over knead as the dough will get tough. The no gluten version of this recipe makes a very light and delicious dough. To convert this to low carbohydrate replace the white rice flour with almond flour.
Colitis Friendly Pizza Dough
1 teaspoon active dry yeast
3/4 cup warm water
3/4 cup white rice flour
1/4 cup soy flour
3 tablespoons olive oil
3 tablespoons grated Parmesan
1 teaspoon garlic salt
Additional olive oil for the bowl
Put yeast in water and stir gently. Let sit. In a mixing bowl combine flour, oil, parmesan, and salt. When yeast has dissolved add to dry ingredients and blend into a soft dough forms. Pour about 2-3 tablespoons of oil in a large glass bowl, place dough inside and turn to coat with oil. Cover with plastic wrap and let rise 60 to 90 minutes. Gently flatten dough and let rise again. Form into pizzas, add toppings and bake at 400 degrees until done (about 15-20 minutes at high altitude). Makes one dough for an 8 inch deep dish pizza.
The guys regular wheat pizza dough.
My gluten free pizza dough.
My smaller gluten free dough beside the guys wheat dough.
