Did you know, we've phased out our frozen pizza dough balls, in favour of this easy to make nut-free, gf, df pizza dough mix?
Each package makes a 14"round pizza crust or two 8" pizza crusts (or subdivide it even further for 4 personal sized pizzas)
Empty the package into a mixing bowl
Add 3 tbsp of olive oil, 1 egg (or flax egg - this totally works too!), and 200mL of HOT water (it needs to be hot to activate the tapioca starch, and also to wake up the yeast).
Mix together then let sit, covered with plastic wrap or a kitchen towel for about 40 minutes.
Line a baking sheet with parchment paper, and preheat oven to 425F
At this point the instructions say to spread the dough between oiled parchment sheets, but I find it to be more like a batter than a dough - what I like to do is "pour" it into 2 equal'ish blobs on the baking tray, and spread it out with a spoon (see above photo).
Prebake: Bake the crusts without toppings for 10-15 minutes (I find it starts to turn golden around 10 minutes but closer to 15 cooks the centre through better).
At this point, the instructions say to add toppings and switch your oven broiler, and bake until golden. Instead, I flipped the crusts so the golden side was up, and the top (now bottom) of the crust would crisp up too, added toppings and put it back in our home oven at 425F until the toppings were heated through.
Pull from your oven and let cool 5-10 minutes before cutting.
If you don't need 4 servings of pizza, and don't want pizza leftovers, you can par-bake the crusts (up to step 6), then cool, wrap and refrigerate or freeze for next time.
Tip from Joanie (from Joanie's Gluten Free, London), it makes really yummy focaccia too! After step 6, I'd brush it with olive oil, and sprinkle with rosemary, or other herbs and enjoy as a flatbread.