Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread) Recipe

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Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread)
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Ingredients
13
Count
Nutrition
379
Calories
Total time
47
Minutes
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Ingredients:

Directions:

  1. To make the dough (enough for 8 pizzas) -.
  2. Use a container (at least 5 quart capacity) you can cover, but is not airtight.
  3. Mix together all the dry ingredients (rice flour through xantham gum).
  4. In a separate bowl, mix the liquid ingredients (water through vinegar).
  5. Gradually mix the liquid ingredients into the dry ingredients - no need to knead - you can use a spoon, a food processor with dough hook, or a stand mixer with paddle.
  6. Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours.
  7. Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days.
  8. On baking day -.
  9. Prepare a pizza peel (or a pizza 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 378.88 Kcal (1586 kJ)
Calories from fat 115.46 Kcal
% Daily Value*
Total Fat 12.83g 20%
Cholesterol 53.14mg 18%
Sodium 272.67mg 11%
Potassium 176.25mg 4%
Total Carbs 61.44g 20%
Sugars 0.51g 2%
Dietary Fiber 5.03g 20%
Protein 4.96g 10%
Iron 0.9mg 5%
Calcium 25.3mg 3%
Amount Per 100 g
Calories 269.58 Kcal (1129 kJ)
Calories from fat 82.15 Kcal
% Daily Value*
Total Fat 9.13g 20%
Cholesterol 37.81mg 18%
Sodium 194.01mg 11%
Potassium 125.4mg 4%
Total Carbs 43.71g 20%
Sugars 0.36g 2%
Dietary Fiber 3.58g 20%
Protein 3.53g 10%
Iron 0.6mg 5%
Calcium 18mg 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

  • 7.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

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