Make Ahead Gluten Free Pizza Dough

Name: Make Ahead Gluten Free Pizza Dough Recipe
Yield: 5
Ingredients: 1.5 warm water; 1 yeast packet; 2 TBLS sugar; 2.5 cups gluten free flour; .5 cup potato starch or quinua flour or combination; Combine 1.5 cups warm water with the sugar add the yeast and allow to proof.; Separately combine the flour/potato starch (or quinua flour); Using a mixer add the yeast water a little at a time until combined.; Prepare 5 sandwich bags with 1-2 tsp olive oil per bag; Separate the dough into 5 portions and place one portion into each bag. This dough will be sticky that is why we have olive oil in the bags!; Refrigerate (up to 2 days) or freeze until ready to use.; To use: heat oven to 450 degrees; Lay a piece of parchment paper out place some olive oil on the paper empty the contents of the sandwich bag onto the olive oil. Turn the bag inside out and use it to hand spread the dough to your desired thickness. Don't overwork the dough or it will not get fluffy when baked. Allow to rise for 1/2 hour before adding your topping and baking.; by Ruth Pauly

Number of Servings: 5

Ingredients

1.5 warm water1 yeast packet2 TBLS sugar2.5 cups gluten free flour.5 cup potato starch or quinua flour or combinationCombine 1.5 cups warm water with the sugar, add the yeast and allow to "proof".Separately combine the flour/potato starch (or quinua flour)Using a mixer, add the yeast water a little at a time until combined.Prepare 5 sandwich bags with 1-2 tsp olive oil per bagSeparate the dough into 5 portions and place one portion into each bag. This dough will be sticky that is why we have olive oil in the bags!Refrigerate (up to 2 days) or freeze until ready to use.To use: heat oven to 450 degreesLay a piece of parchment paper out, place some olive oil on the paper, empty the contents of the sandwich bag onto the olive oil. Turn the bag inside out and use it to hand spread the dough to your desired thickness. Don't overwork the dough or it will not get fluffy when baked. Allow to rise for 1/2 hour before adding your topping and baking.by Ruth Pauly

Directions

Top and bake in a 450 degree oven for 7-9 minutes (on a stone), may be less if using a cookie sheet.

Serving Size: Makes 5 8 inch gluten free pizza crusts

Number of Servings: 5

Recipe submitted by SparkPeople user RPAULY1.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 318.5
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 24.1 mg
Total Carbs: 68.6 g
Dietary Fiber: 3.0 g
Protein: 3.0 g

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