Essential Gluten-Free Pizza Dough

Instructions

• 1

  To make the gluten free flour mix, put the white and brown rice in the blender and secure the lid. MILL for 1½-2 minutes until finely ground. Transfer to a bowl. Add the remaining ingredients to the rice flour mixture. Using a whisk, stir the dry ingredients together until evenly combined. You will need 2½ cups (335g) for this recipe, store the remaining flour mix in an airtight container in the refrigerator for up to 6 months.

• 2

  To make the pizza dough, put 2½ cups (335g) gluten free flour mix, yeast, sugar and salt in the blender and secure the lid. STIR for 10 seconds until combined. Use the tamper to help combine ingredients.

• 3

  Pour the water and oil into the blender and secure the lid. STIR for 30-45 seconds until the dough starts to come together.

• 4

  Scrape down the side and STIR a further 30-45 seconds until the dough forms a soft ball. PULSE 5 times to assist with lifting the dough off the blades.

• 5

  Lightly flour a countertop with extra gluten free flour mix. Use a spatula to scrape the dough out of the blender onto the countertop. Knead for 30 seconds until the base of the dough is smooth. Put the dough in a lightly oiled bowl. Rub the top of the dough with olive oil. Cover with plastic wrap and a clean, dry tea towel. Set aside in a warm place for 45 minutes until the dough has doubled in size.

• 6

  To make the pizza, preheat the oven to 220°C. Lightly flour the countertop with the gluten free flour mix. Roll the dough into a 26cm round. Transfer to an oiled pizza pan. Roll the edges in to form the crust. Brush the edges with a little olive oil.

• 7

  Bake for 5-7 minutes until lightly golden.

• 8

  Top with pizza sauce, your favorite toppings and cheese. Bake for a further 7-8 minutes until the crust is crisp and golden and the cheese is melted.

  Tip: You can also buy gluten free flour mix if you’re short on time.