Gluten-free pizza dough

Votes: 30

You'll need a potato masher to ensure the mash is smooth, but we love this gluten-free recipe so much that we think you'll be happy to make the small investment.

Time: 2 hours 10 minutes
Complexity: average
Servings: 4
Quantity: 700 gr.

Nutritional value per serving:

Calories 330, total fat 4.5 G., saturated fats 0.5 G., proteins 6 G., carbohydrates 67 G., fiber 3 G., cholesterol 0 mg, sodium 380 mg, sugar 3 G.

The secret ingredient in this easy-to-work-with dough is potatoes. They give the dough the perfect texture and flavor, and they also contain a lot of potassium.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large potatoes (about 400 g)
1/3 cup warm water (43°C)
2 tsp. agave syrup or honey
1 pack (7 g) active dry yeast
1 cup rice flour
1/2 cup tapioca starch
Salt
1 egg white, CO category
1 tbsp. l. olive oil
Additional equipment: potato press

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, Agave nectar, honey, gluten-free flour, eggs, starch, rice flour

Cooking the dish according to the recipe:

Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook until tender (test with a fork), about 25 minutes. Remove the potatoes.

When the potatoes are cool enough to handle, peel them and press them through a potato press into a large bowl (you should have about 2 cups).
In a measuring cup or small bowl, combine warm water, agave syrup, and yeast. Let stand until a light layer of foam forms on the surface, 3-5 minutes. (If it doesn't, discard the mixture and repeat with the remaining yeast.)

In the bowl of a stand mixer fitted with a pastry hook, place the potatoes, rice flour, tapioca starch, and 3/4 teaspoon of salt. Beat on medium speed until the ingredients are combined and fine crumbs form.

Continuing to beat on medium speed, add the egg white and olive oil, slowly pour in the yeast mixture and beat until a dough forms (it will be slightly sticky).

Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour 30 minutes.

Exit: 600 g of dough.
Form the dough into two or four balls for small or medium pizzas, respectively. Then either bake them or wrap the dough tightly and freeze for up to 1 month. Thaw the dough at room temperature, then shape it into pizza crusts and continue baking.

Advice: For a quick weeknight dinner, you can prepare partially baked pizza crusts. To do this, roll the dough balls into circles and bake on a pizza stone or baking sheet preheated to 260°C (500°F) for about 10 minutes for soft crusts, or about 15 minutes for crispy crusts. Remove and let cool. Wrap the crusts tightly and store in the freezer for up to 1 month. Before serving, top the frozen crusts with your favorite toppings and bake on a pizza stone or baking sheet preheated to 260°C (500°F).