Gluten Free, or GF, this recipe came in really handy. On very short notice, I needed to add a gluten free pie to my traditional pizza dough pies that I was making for a small dinner party.
It was my first attempt at a GF pie, and I know that they can be complicated, and I didn't have enough time to mess around with yeast. I thought of this recipe and picked up a box of King Arthur GF flour as well as some Greek yogurt.
I looked up a recipe for self rising flour, which is 1.25 teaspoons baking powder and 1/2 teaspoon salt to 1 cup of flour. I mix up 200 g of my newly made self rising gluten free flour with 200 g of Greek yogurt in the Quisinart.
Here's where it gets tricky. Because the dough has no gluten, it remains tacky/sticky. I let it sit for an hour hoping that it will firm up but it doesn't. When it's time to cook the pizza, I cut a 12 inch circle of parchment paper and spray it with some oil. I roll out the dough onto the parchment paper and add the toppings.
The Blackstone bottom stone is at 700f. I slide the pizza with parchment paper onto the stone and I can immediately see the parchment paper start to blacken. After 30 seconds, I can lift the pizza off the parchment paper and I remove the pizza from the oven. In the meantime, the parchment paper catches fire from the flame but quickly burns out. I then return the pizza to the oven and cook it for about 2 more minutes.
All in all, I thought the gluten-free pizza turned out fine. It had a very slight grainy texture to it (which I understand comes from the rice flour component of the gluten-free flour) but otherwise it held up well with the toppings and I thought it tasted "good." It was on the thinner side. Pictures are not so good as they were an afterthought.
For a simple gluten free pizza crust, this recipe is very simple and very quick to make with essentially no waiting before baking.