Pizza Dough (gluten free and vegan)
3 cups gluten-free flour (Bob’s Red Mill Gluten-Free Bread Mix)
1 -2 teaspoons salt
1 teaspoon yeast
1 tablespoon Egg Replacer mixed with 2 tablespoons warm water
1 teaspoon cider vinegar
1 ½ cups water
Mix dry ingredients with a stand mixer.
Slowly add water, egg replacer mixture and vinegar.
Knead with hook for 3 minutes.
If the mixture seems too dry, add a bit more water.
Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover, (I cover it
with a towel too, not sure if that makes any difference, but it makes me feel better) and
place in a draft free area for 18-24 hours.
The next day, turn mixture out onto a floured work surface. Shape into a long oval and cut into three even sections. Next, take each section and fold
the ends towards the middle, flip over, shape into a ball and place on a baking sheet with
parchment paper. Do this with all pieces. Cover the dough with plastic wrap and a towel and
let sit for one hour.
(If you don’t want to use the dough right away, simply place in ziplock bags and place in the
freezer. May be kept frozen for up to 6 months. To thaw, remove from freezer and let rest on
counter until thawed, about 2 hours.)
After one hour, take each ball and roll out on a floured surface until it is the thickness you
like your pizza. I like to use a large wooden pizza spatula with parchment paper on it, then a
sprinkling of cornmeal, then crust.
I put in a 400F/200C oven for around 20-30 minutes, just keep checking. I have a pizza stone so I heat the pizza stone in the oven first.
You can also put all of the toppings on and bake on a preheated pizza stone in a BBQ as high as it will go, for about 8 minutes.