Gluten-free pizza dough that remains flexible after baking and is not too hard nor crispy. It is a gluten-free pizza dough kneeded on rice flour and tapioca, with one egg and boiled potatoes, growing on yeast.
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Gluten-free pizza dough ingredients - make 2-4 average size pizzas:
- 2 potatoes (loose, big, cooked)
- ⅓ cup water (lukewarm)
- 30 g yeast (fresh)
- 1 cup of rice flour
- ½ cup of tapioca
- 1 egg
- pinch of salt
- 1 teaspoon of sugar or honey
- 1 tablespoon of olive oil
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Detailed step by step recipe with my commentary and print version: dorota.in/ciast...
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20 авг 2024