Gluten-Free Pizza (Hertzberg & Francois Crusty Boule) Recipe

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Gluten-Free Pizza (Hertzberg & Francois Crusty Boule)
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Ingredients
12
Count
Nutrition
700
Calories
Total time
47
Minutes
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Ingredients:

  • 1 1/2 cups sorghum flour
  • 3 cups tapioca starch (may be labeled tapioca flour)
  • 1 tbsp kosher salt ( adjust up or down to taste)
  • 2 tbsp xanthan gum
  • 2 2/3 cups water , lukewarm
  • 4 large eggs
  • 2 tbsp honey
  • 6 tbsp rice flour (for dusting ( can use either white or brown rice flour)

Directions:

  1. Making the dough (enough for 8 12-14 pizzas) -
  2. Use a 5+ quart lidded container, that can close but isn't airtight.
  3. Mix together (whisk) the dry ingredients (rice flour through xantham gum).
  4. In a separate container, mix together the liquid ingredients (water through honey).
  5. Gradually mix the liquids into the dry ingredients - you can use a spoon, a food processor with dough attachment, or a stand mixer with paddle; if you mix by hand, incorporating the last bit of flour may need some extra hand work!
  6. Cover and allow the dough to rise for at least 2 hours at room temperature.
  7. At this point, you can use the dough immediately (go to step 8), or you can refrigerate and use over the next 7 days - note that the flavor improves with 24 hours' rest.
  8. When ready to bake -
  9. Prepare a pizza peel (or a prizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper.
  10. In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat.
  11. Thirty minutes before baking, preheat the oven to 500 degrees F.
  12. Wet your hands slightly - keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy.
  13. Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching).
  14. Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough.
  15. This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc.
  16. Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet).
  17. Add toppings of your choice (you should have them all prepared and ready to go - the faster this dough gets into the oven, the better the pizza will be).
  18. Slide the pizza onto the stone or into the oven.
  19. Check for doneness in 10-12 minutes.
  20. May need to be turned to brown evenly; may need up to 5 more minutes to complete baking.
  21. Cool slightly on a rack before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 700.36 Kcal (2932 kJ)
Calories from fat 120.63 Kcal
% Daily Value*
Total Fat 13.4g 21%
Cholesterol 93mg 31%
Sodium 476.19mg 20%
Potassium 316.51mg 7%
Total Carbs 138.72g 46%
Sugars 5.24g 21%
Dietary Fiber 9.8g 39%
Protein 8.91g 18%
Vitamin C 0.1mg 0%
Iron 2.2mg 12%
Calcium 32.3mg 3%
Amount Per 100 g
Calories 252 Kcal (1055 kJ)
Calories from fat 43.4 Kcal
% Daily Value*
Total Fat 4.82g 21%
Cholesterol 33.46mg 31%
Sodium 171.34mg 20%
Potassium 113.88mg 7%
Total Carbs 49.91g 46%
Sugars 1.89g 21%
Dietary Fiber 3.53g 39%
Protein 3.21g 18%
Iron 0.8mg 12%
Calcium 11.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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