I developed this recipe for my dear friend Suzette. Enjoy!
Ingredients for one 12 inch Pizza
For the Dough
1 ½ cups Caputo Fioreglut – Italian Gluten Free Flour https://www.amazon.ca/Antico-Molino-Caputo-FioreGlut-Gluten/dp/B00FXH8QFQ/ref=sr_1_5_pp?sr=8-5
½ teaspoon Whole Husk Psyllium https://www.amazon.ca/dp/B01DA21NO6?amp=
Instant Yeast
1 teaspoon Salt
2 tablespoons Olive oil
8oz Warm Water
Toppings of your choice.
Preparation
In a food processor place flour salt Psyllium and blend for a few moments.
Add the oil and then with the food processor on, slowly stream the water in until the dough comes together. The dough should be wet and sticky but manageable. With an oiled spatula remove all the dough from the bowl onto a floured surface using the same flour. You’ll be tempted to add more flour. Don’t. Let the dough hydrate and rise and it’ll be fine.
Gently form the dough into a ball. At this point you can either put it in a bowl, or as I like to do, the pan on which you intend to bake it, and cover it with plastic wrap for a few hours to let it rise. It should at least double in size before you proceed.
Once the dough has risen gently spread it out into a pizza shape. This dough has a tendency to break so shape it carefully. It will not “feel” like regular pizza dough. Don’t worry.
At this point, par-baking the crust for 10 minutes will give the final product a more genuine look and taste.
Let the crust cool and then top like a regular pizza.
This recipe was tested by cooking the final pizza at 450 degrees for 14 minutes.
Notes: The only flour that came out right is the one used in this recipe. The addition of the Whole Husk Psyllium is not mandatory as the flour has this ingredient but I found the addition made the dough taste more “normal”.