2 cups + 3 tablespoons gluten free all purpose flour,such as Bob Red Mill's 1:1 GF Baking Flour
1 (1/4-ounce/7.5-g) package active dry yeast
1 teaspoon salt
1 teaspoon pure maple syrup
1½ tablespoons butter, melted, I used Earth Balance
2 tablespoons extra virgin olive oil
1 cup warm water
Place the flour, yeast and salt into a large bowl and mix until combined. Add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan with parchment paper and place the ball of pizza dough on the paper. Spread the dough out until it is in an even layer. Dough works best if it isn't too thick.
Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through
bob's red mill gluten free baking flour ingredients
A blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. It's just the thing for those sensitive to gluten.
FLOURLESS CHOCOLATE CAKE
Recipe by Shana Hillman
"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. Flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free."
8 oz quality bittersweet chocolate, chopped (RUDDY HAS Coco Camino FREE TRADE bittersweet chocolate chips....perfect)
½ cup butter
¾ cup sugar
3 beaten eggs
1tsp vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 38 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.