Vegetarian

GF pizza crust, riffing on GFOAS takes 60 minutes to prepare.

GF pizza crust, riffing on GFOAS takes 15 minutes to cook.

GF pizza crust, riffing on GFOAS makes 16 servings.

The ingredients for GF pizza crust, riffing on GFOAS are:

87.5 gram Whey Protein Isolate, BulkSupplements(dot)com brand
72.5 gram expandex Modified Tapioca Starch
227.0 gram Swad Gluten Free Chappati Flour
52.5 gram Bob's Red Mill Tapioca Flour
52.5 gram Swan Potato Starch (10g = 1 tbsp)
10.5 gram Xanthan Gum
0.32 ounce Yeast, bakers
9.0 Grams Granulated Sugar
12.0 Grams Salt
1.0 tbsp Olive Oil

Here is how you make GF pizza crust, riffing on GFOAS:

Kitchen tools used: Kitchen scale Spatula Whisk(optional) Instant read thermometer (optional) Measuring spoons for liquids one large and one medium mixing bowl A dough whisk, or a hand mixer with dough hooks, or a stand mixer with dough hook, or a sturdy wooden spoon and many muscles xD Baking parchment or silpat mats Baking sheet or pizza stone Cooling racks First mix the flours, expandex, whey protein isolate, and starches together thoroughly (a whisk helps) in the larger bowl. I usually weigh them right into mine using my kitchen scale and spoons for each ingredient to avoid cross contamination. Use a kitchen scale to weigh out 210 grams into the medium bowl, and add the sugar and 4g yeast, stirring them up thoroughly with a whisk, spoon, or spatula Stir in lukewarm (93-97?f or so) water gradually, depending on the day and humidity, I've used anything from .75c to 1.5c, you are aiming for a loose shaggy texture a little bit thicker than cake batter but not thick enough to shape. Set starter in a warm draft free location until doubled, I use my over stove microwave with the nightlight on and it works well. If your dough starter isn't in an enclosed space like that, cover it loosely with plastic wrap or a plate that fully covers your bowl. The cookbook says about 40minutes, I've had it be anywhere from 25 to 50, depending on our apartment air temp To the remaining flour mix add 5g yeast, 12 g kosher salt, and stir up well. When starter is doubled, add to larger bowl, along with 1 tbsp olive oil, and around .25c warm water. Again, add water slowly as how much is needed can vary. Mix on low speed with a powered mixer or by hand, then once it is roughly combined increase speed to medium and knead for about 5 minutes, more if doing by hand. The dough will start rough and sticky, but as you work it, becomes smoother and has some decent stretch to it, I find I can usually even turn it out after the 5+ minute mix and knead it some. Make sure to scrape out any stuck on remnants with your spatula and work them in. Once you're done with the initial mix and knead, put the dough in an oiled vessel large enough for it to double. Cover with an oiled silicone lid, oiled plastic wrap, or if using a bakery proofing tub, oil the lid and don't fully snap it on The cookbook says put it in the fridge for 12hrs to 5 days, but in my experience, if you want to use it sooner, you can put it back into your warm spot to proof for 40minutes to a few hours. When you are almost ready to make pizza or whatever you want with it, preheat your oven to about 400?F, though hotter also works you risk spacing and burning the crust . . . oops Preheat your pizza stone or upside down baking sheet on the bottom rack of the oven, I recommend letting it all sit and preheat for at least 10-15 minutes, longer for a pizza stone. While oven preheats, knead your dough gently, or forget and skip it like I often do . . . heh, oops again Then divide your dough as you choose! Two chunks for me usually makes two 1/3-1/2" thick crusts with nice chewy outer crusts a bit thicker around 14" circumference (aka too wide for my cutting boards x.x) Cutting the dough into more pieces will yield more smaller pizzas, useful if you want to do individual sized ones. Shape your dough into a tidy round, and place on parchment or a silpat and work into a round using your hands or another piece of parchment on top and a rolling pin. Roll up the edges a bit to make a crust, I've also successfully put cheese inside the crust at this point, it's a fun touch if you feel up to it, just make sure to really thoroughly squish the crush together to seal in the cheese. Once first crust is shaped and ready, slide in onto the preheated baking sheet/pizza stone in the oven, leaving it on the silpat or parchment. Parbake for 5-8 minutes, or until it starts to get puffy and brown a little bit. This flour mix browns a bit more than the basic GFOAS one does, so keep an eye so it doesn't burn (I'm bad about getting distracted at this point) You can either shape both crusts then bake them one after the other or shape the second/later crusts while the first one bakes After the prebake, they are ready to top! Once toppings are on, put back into the oven on the preheated surface for 7-10 minutes or until your toppings are as melty and cooked as you prefer Remove pizzas from oven and let sit 2ish minutes before slicing to let the crust set. This dough is very pliable and can also be used to make small calzones and things.Serving Size: 1 slice, toppings not calculated in this recipeNumber of Servings: 16.0Recipe submitted by SparkPeople user S_NABBIT.

The nutritional information for GF pizza crust, riffing on GFOAS is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 125.0

• Total Fat: 1.9 g
• Cholesterol: 0.5 mg
• Sodium: 330.5 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 1.5 g
• Protein: 6.9 g

The dietary needs meet for GF pizza crust, riffing on GFOAS is Gluten Free