Originally, this recipe is from the GEMS of Gluten Free Baking as Focaccia Bread. But, I’ve tweaked it to be mine and so it’s a great pizza crust, can be put around hot dogs and baked… or focaccia bread or even buns… you choose. It likes to spread out, so don’t expect a high rise. Pictures is of my gf/df pizza with Daiya mozza cheese.
1 1/2c. GEMS flour
1/4c tapioca or potato starch (or potato flour)
1 1/2tsp sugar
1 1/2 tsp instant yeast (if you’re using regular yeast, proof as usual, then add to dry ingredients)
1Tbsp psyllium husk
1 1/4c – 1 3/4. lukewarm water
In a mixing bowl, blend dry ingredients together, and add wet ingredients, stirring and adding water until it looks like thick, creamy oatmeal. Don’t expect it to look like regular yeast dough – it should look almost like a thick pancake batter. You want it just past the tacky looking stage.
Let sit 20 minutes, then pat into 2 8″ pans for pizza crust. (line with parchment paper and a bit of oil – as much oil as you wish). Add toppings, let rise another 5-20 minutes, then bake 15-20 minutes at 400 degrees.
OR – let the crust rise, then bake for 10 minutes at 400. Remove the crust from the oven, add the toppings and put back into the oven for 10-20 minutes (depending on how many toppings you add and how big your pizza is. I find Daiya cheese always needs a bit more time. )