Gluten Absolutely free Pizza Dough

For a great many men and women, pizza is the best food. Combining meat, vegetables, dairy and somewhat couple of carbs, pizzas can either be a healthful snack or a guilty pleasure depending completely on how you make it. Unfortunately for a great many men and women, really marvelous pizza has been very difficult to come across - those who cannot tolerate gluten or wheat. This pizza dough recipe is the result of a great many experiments in combining different gluten totally free flours and gluten substitutes. The cooked base has a pleasant chewiness from the use of psyllium husks and a stunning golden brown crust.

Ingredients
140 grams Rice Flour (you can use white, brown, or a mix)
70 grams Tapioca Starch (can be substituted for Potato Starch)
70 grams Cornflour (make confident it is a gluten totally free brand)
20 grams (two tsp) Soy Flour (can substitute Millet Flour or Garbanzo Bean/Chickpea flour)
12 grams (1 heaped tbsp) Psyllium Husks (preferably powdered)
6 grams (1 tsp ) Guar Gum (Can be substituted for Xanthan Gum)
12 grams (two tsp) Instant Dried Yeast
8 grams (1 tsp) Baking Powder
8 grams (1 tsp) Sea Salt
25 ml Olive Oil
20 grams (two tsp) Sugar
10ml (two tsp) Vinegar (gluten totally free)

Directions
Mix together all of the dry ingredients. Add the oil, vinegar and water Stir together for about 1 minute, till all ingredients are nicely mixed. Separate the mixture into two equal lumps. Place each lump onto a separate square of oiled baking paper. Drizzle each lump of dough with lots of oil to avoid sticking, then press the dough out with your fingertips to form the pizza base. Cover the bases with yet another piece of oiled baking paper or plastic wrap, and allow to rise for one hour. Add toppings and bake on a preheated pizza stone for most desirable outcomes. You will need to use a pizza peel or an upside down flat baking tray to slide the pizza on its sheet of baking paper into the oven. Delight in!

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