Gluten Free Pizza Dough

Ingredients

• 1 cup gluten free all purpose flour
• 1 cup potato flour
• 1/3 cup distilled water (warmed to 110° F)
• 1/4 ounce active yeast (GF)
• 1 1/2 tsp agave nectar
• 1/2 cup tapioca starch
• 1 tsp xanthum gum
• 1 large egg white
• 1/8 tsp salt
• 1 tbsp. extra virgin olive oil, 100% first cold press, unrefined

Instructions

1. Sift together GF all purpose flour, potato flour, tapioca starch, salt and xanthum gum.
2. In a small bowl mix yeast, warm water and agave nectar. Set aside until foam layer forms on the top. About 5 minutes. If foam doesn't form discard and repeat with fresh packet of yeast.
3. Add egg white and olive oil to sifted dry ingredients mixing well with stand mixer or fork until mixture becomes a fine meal.
4. Slowly add yeast while continuing to mix until dough becomes at and tacky. About 2-3 minutes.
5. Cover bowl with plastic wrap and set aside in warm place until dough increases by half. About 2 hours.
6. Separate dough into to large balls for medium size pizza or four ball for personal size pizza.
7. If preparing pizza immediately, roll out dough and prepare pizza as normal.
8. May also warp balls in airtight, freezer safe packaging and freeze for up to 1 month.
9. To prepare, thaw dough at room temperature, roll out dough and prepare pizza as normal.

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