When the moon hits your eye like a big gluten pie, that’s a tummy ache. Well, tummy aches be damned. Bunner’s is here to say that pizza doesn’t need any gluten at all to bring you to a state of amore.
- Yield: 2 (8-inch) pizzas
- ¾ cup lukewarm water (just slightly warmer than the inside of your wrist)
- 2¼ teaspoons active dry yeast (not instant)
- 2 teaspoons organic sugar
- ¼ cup lukewarm water
- 2 tablespoons ground flaxseed
- ¾ cup potato starch
- ¼ cup brown rice flour
- 0.33 cup Bob’s Red Mill gluten-free all-purpose flour
- 0.33 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ cup olive oil
- Optional toppings: tomato sauce, pesto, Daiya
- mozzarella-style shreds, sliced olives, sundried
- tomatoes, mushrooms, and peppers
How to Make It
- Line two baking sheets with parchment paper.
- In a small bowl, combine the lukewarm water with the yeast and sugar. Give it a whisk and set aside somewhere warm for 10 minutes or until the yeast proofs, bubbling up and becoming very frothy.
- In another small bowl, combine ¼ cup water and flaxseed.
- In a large bowl, whisk together the potato starch, both flours, the tapioca starch, xanthan gum, salt, garlic powder, thyme, and oregano. Add the yeast mixture, flaxseed mixture, and oil to the dry ingredients. Using a spatula, mix until you achieve a sticky but fairly firm dough. Divide the dough into two balls.
- On a well-floured surface, roll out one of the dough balls until it is as thin as you can make it (about 1/8 inch thick). The dough will be very sticky and won’t feel the same as a gluten crust when rolling it out; you’ll need to use extra flour and you may want to use your hands to pat it down as thin as possible. Carefully slide the round onto a prepared baking sheet. Repeat with the second dough ball.
- Preheat the oven to 400°F. Meanwhile, place the baking sheets on the stovetop to give the crusts a bit of time (and warmth) to rise before baking. The rise isn’t significant, but it does improve the texture.
- Once the oven is preheated, bake the crusts for 10 to 12 minutes, until the bottoms are slightly golden brown.
- Remove from the oven and top with the sauce and toppings of your choice. Bake for another 12 minutes, until the crust is crispy and the toppings are cooked through. The pizzas are best enjoyed the day they’re baked.