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Hungry for more? This recipes was featured in a podcast episode!
This potato-based dough delivers a crispy crust that you can pick up and enjoy with just the right amount of chewy. Make a batch ahead of time and freeze for quick prep on busy nights.
Prep Time: 20 min
Cook time: 20 min
Yield: 4 x 10 to 12-inch pizzas
Ingredients
14 oz potatoes (about 2 large)
1/3 cup warm water
2 tsp honey
2 1/4 tsp active dry yeast (1 pkg)
1 cup white rice flour
1/2 cup cassava flour
3/4 tsp salt
1 large egg
1 tbsp olive oil
Directions
Peel potatoes and cut into quarters. Place in a medium pot and cover with water. Bring to boil and cook until they are tender and can be easily pierced with a fork. Allow to cool and press through a ricer.
In a separate small bowl, stir together the water, yeast and honey. Let sit to activate yeast, it should become foamy on the surface.
Meanwhile add the potatoes to the bowl of a stand mixer along with the rice flour, cassava flour and salt. Mix together at medium speed until the ingredients form a crumbly mixture.
Continue mixing and add in the egg, oil and slowly pour in the activated yeast mixture. Mix until the dough comes together. Transfer into a sealable container and let rest at room temperature for 1.5 to 2 hrs.
Seal the container and place in the fridge overnight or continue to step 6 to prepare right away.
Pre-heat oven to 400F.
Divide the dough into 4 portions. Place each ball of dough between two sheets of parchment paper and roll out into a round disk about 1/4 inch thick. This dough behaves much like a cookie dough. It is sticky and will not spring back once rolled out.
Dress with desired toppings and bake in pre-heated oven for 20 min
Zhuzh it up!
Add in a cup of mozzarella cheese into the dough to give it a chewy, pull-apart texture.
This amazing recipe was adapted from The Food Network's Gluten-Free Pizza Dough
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