Gluten-Free Pizza Dough

Instructions

• 1To 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.
• 2To make the pizza dough, put 2½ cups (11 ¾ oz) 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.
• 3Pour the water and oil into the blender and secure the lid. STIR for 30-45 seconds until the dough starts to come together.
• 4Scrape 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.
• 5Lightly 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.
• 6To make the pizza, preheat the oven to 425°F. Lightly flour the countertop with the gluten free flour mix. Roll the dough into a 10 ¼-inch round. Transfer to an oiled pizza pan. Roll the edges in to form the crust. Brush the edges with a little olive oil.
• 7Bake for 5-7 minutes until lightly golden.
• 8Top 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.