Gluten-Free Pizza Dough – Finally a Base Worth Eating
Klassische Teige · Mittel

glutenfrei Pizzateig – Finally a Base Worth Eating

Die meisten glutenfreien Pizzaböden sind enttäuschend—too dense, too gummy, or too crumbly. Dieses Rezept löst all three problems with a carefully balanced blend of rice flour, tapioca starch, and psyllium h

15 minVorbereitung
12 minBacken
MittelSchwierigkeit
2Portionen
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Gluten-Free Pizza Dough – Finally a Base Worth Eating
glutenfrei Pizzateig – Finally a Base Worth Eating — echtes Rezeptbild des fertigen Rezepts.

Warum das funktioniert

Die meisten glutenfreien Pizzaböden sind enttäuschend—too dense, too gummy, or too crumbly. Dieses Rezept löst all three problems with a carefully balanced blend of rice flour, tapioca starch, and psyllium h

Zutaten

  • Fine white rice flour250g
  • Tapioca starch100g
  • Psyllium husk powder25g
  • Backpulver8g
  • feines Meersalz7g
  • Instant yeast6g
  • Warm water (35°C)320ml
  • Olivenöl25ml
  • Apfel cider vinegar10ml
  • Eier (large)2

Zubereitung

  1. Mix yeast with 50ml of the warm water and a pinch of sugar. Let stand 10 minutes until foamy.
  2. Combine rice flour, tapioca starch, psyllium husk, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk remaining warm water, Olivenöl, vinegar, and Eier.
  4. Pour wet ingredients and yeast mixture into the dry ingredients. Mix vigorously with a spoon—this dough doesn't knead like regular dough.
  5. Let the mixture rest for 10 minutes. It will thicken to a soft, sticky, Teigmasse-like consistency.
  6. Transfer to a parchment-lined baking sheet. Use wet hands to press and shape to a 28–30cm round.
  7. Cover loosely and let rise in a warm place for 45 minutes.
  8. Pre-bake at 220°C for 10 minutes until the surface is just set.
  9. Gib toppings and bake for another 12–15 minutes bis goldbraun and knusprig.