Grilled Dough

Name: Grilled Dough
Yield: Makes one 12- to 13-inch (33 cm) pizza
Ingredients: 1½ teaspoons sugar; 225 grams warm water (110°F/45°C); 75 grams quinoa flour; 1 teaspoon active dry yeast; 50 grams tapioca starch; 50 grams potato starch; 1 teaspoon psyllium husk powder; 12 grams coconut flour; ¾ teaspoon salt; 1 teaspoon xanthan gum; 1 tablespoon olive oil

Quick Version

Preparation info

Makes
one 12

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

A grilled crust achieves a fire-roasted char that you simply can’t get with an oven. This quick version of the dough has a leg up on its fermented sibling: It blisters with oodles of big air pockets and gets bold grill marks on both sides. It’s gorgeous.

Ingredients

225 grams warm water (110°F/45°C)
1½ teaspoons sugar
1 teas

Pizza
Vegan
Gluten-free

Method

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
In a medium bowl, whisk together the quinoa flour, potato starch, tapioca starch, coconut flour, psyllium husk, xanthan gum, and salt.
When the yeast mixture is foamy on top, add the oil and stir to combine.
Pour