Yeast Mixture
●18 grams instant yeast
●12 grams honey or cane sugar
●230 grams warm water
Dry Ingredients
● 300 grams QUeen Milling Superfine White Rice Flour
● 60 grams fine gluten-free oat flour (or make your own in a spice blender using gluten-free oats)
● 30 grams potato starch
● 20 grams QUeen Milling Pancake Mix
● 8 grams psyllium powder
● 41 grams cane sugar, honey, or maple syrup
● 6 grams sea salt
● 12 grams double-acting baking powder
● 1 gram cream of tartar
Liquid Ingredients
● 50 grams egg whites (frothed together with applesauce)
● 25 grams applesauce
● 115 grams warm water
● 115 grams warm milk
● 25 grams olive oil, avocado oil, or coconut oil
● 10 grams apple cider vinegar
● 5 grams nutritional yeast (optional): for flavouring
Instructions
1. Yeast: Prepare the yeast by dissolving the honey (or sugar) and yeast in warm water in a medium bowl. Leave for 5 to 10 minutes to bloom.
2. Dry ingredients: Mix all the dry ingredients together—QUeen Milling Superfine White Rice Flour, oat flour, QUeen Milling Pancake Mix, potato starch, psyllium powder, sweetener, salt, baking powder, cream of tartar and nutritional yeast, if using.
3. Liquid Ingredients: Create a well in the center of the dry mixture and add the proofed yeast, frothed egg whites and applesauce, warm water, warm milk, oil, and apple cider vinegar. Mix until all ingredients are completely combined using a dough whisk or an electric mixer with dough hook attachments. The batter will have a moist consistency.
4. Rest: Allow it to rest for 5 to 10 minutes, (or overnight in the fridge) during which some of the moisture will be absorbed by the dry ingredients. This will result in a soft, sticky dough.
5. Preheat: Preheat your oven to 500°F and place oven rack in lowest level
position.
Line a rimmed baking sheet with parchment paper and spray with oil or spray/grease baking sheet with oil and dust with rice flour.
Transfer the dough to the middle of the baking sheet and use a rubber spatula and spread the dough into the preferred pan you are using (about a ¼ inch thick) if the spatula is not as smooth as you would like it to be coat with oil.
Cover with plastic wrap that has been oiled so it does not stick to the dough or if the rim on your baking sheet is high use a large plastic sheet or bag to cover and let rise.
The baking sheet shown in the photo measures about 14” x 4”. For the pizza, approximately 300 grams of dough was utilized. A clear plastic bag was placed over the dough, and the rise time lasted around 22 minutes. (The dough in the photo was refrigerated overnight.)
6. Bake: Place the sheet in the 500°F oven and reduce the temperature to
475°F.
Bake for about 10 minutes. Once removed from the oven, you can let it
cool for 5 minutes or add your desired toppings for the pizza. In the
photo, we started with mozzarella cheese, followed by sun-dried
tomatoes, onions, and tomato sauce, and then added another layer of
cheese on top. Bake for an additional 7 to 9 minutes. Allow it to cool for a
few minutes before enjoying. If you let the pizza cool completely, you
can slice it and reheat the pieces, which taste fantastic!
