MAKES 3 (12-INCH) PIZZA CRUSTS Parcook the dough and use it immediately or later the same day—or freeze the crusts airtight for future use. The type of gluten-free flour mix you use will affect the results. The most important thing is to pay attention to the dough texture; you want it sticky but workable. The dough won’t rise, but the yeast gives it the fermented flavor we love in bread.
Ingredients
2cupstapioca flour
2cupsMultipurpose gluten-free flour(we like Cup4Cup), plus more for rolling out the dough
1/3cuppowdered milk
2tablespoonsplus 2 teaspoons or 4(7-gram) packets active dry yeast
2-1/2teaspoonskosher salt
2-1/2teaspoonsagar-agar
5-1/2teaspoonsxanthan gum
2-1/2teaspoonssugar
5-1/2teaspoonsolive oil
1tablespoonplus 1 teaspoon apple cider vinegar
Instructions
Place all the ingredients in a stand mixer fitted with the dough hook and work the dough on medium speed until it comes together and forms a slightly sticky ball. If it’s too dry, add a little water, then knead it on a lightly GF-floured surface about 10 times to ensure all the ingredients are combined. Keep the dough covered with a damp cloth; the dough dries out as it sits.
Preheat the oven to 550°F. Divide the dough into 3 equal pieces. Dust a clean surface with some GF flour, then roll each piece of dough into 12-inch round, adding more flour to the surface or top of the dough, if needed, and shaping the edges, if desired. Transfer the dough to a baking sheet. Using a fork, prick small holes all over the dough, then let it rest for 30 minutes. Parcook the crust until it’s golden brown, 8 to 10 minutes.