Food Nation Radio Network tested and re-tested this recipe until the dough consistency was right and it baked the way it should. You can added whatever toppings you want. This is a shrimp pizza with a mixed green salad to garnish, and it was tasty!
Realize that gluten-free flour does not behave the same way chemically as regular flour, so it has to be prepared a little differently. Acid must be added (I used cider vinegar) and it should be baked at a lower temperature than typical pizza dough. Here it is.
1 1/2 cups gluten-free flour mix (I used one from Namaste Foods)1 1/2 cups tapioca flour (plus a little more for dusting the dough while rolling it out)
In a separate bowl, add flour mix, tapioca flour, salt and gelatin. Whisk briefly to combine. Turn on mixer and slowly add the flour mix to the yeast mixture. When it starts to come together, turn up the mixer to medium and allow to mix for about five minutes. The dough will become very smooth, but still a little sticky, like the picture below.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.