GF Pizza Dough

4 1/2 teaspoons active dry yeast

5 cups warmed filtered water

1 1/2 teaspoons honey

1 1/2 cups superfine brown rice flour

1 1/2 cups sorghum flour

1 cup tapioca starch

3/4 cup potato starch

4 1/2 tablespoons psyllium hisk powder

2 teaspoons salt

1 tablespoon olive oil


Dissolve yeast in water, then add honey and whisk, let sit for 15 minutes, until frothy.

Whisk together flours, starches, p powder and salt. Add yeast and olive oil, mix about 3 mins until dough is smooth. Add more water or flour if necessary.


Cut dough into 4 equal pieces.   Roll each into a ball, place on baking sheet 3 inches apart, cover loosely with a clean towel. Let proof 45-60 minutes. If have time, transfer to fridge for up to 24 hours. Room temp for 30 mins before baking. Dough may take longer than regular to bake. Can preheat for 15 mins.

nicole spiridakis © copyright 2023