The secret ingredient in this easy-to-use dough is potatoes. Thanks to him, the dough turns out the correct texture and taste, and also contains a lot of potassium.
For cooking, you will need a potato press to mashed potatoes turned out homogeneous, but we like this one so much gluten free recipe that we think you will not refuse to do small investment.
Nutrition value of one serving: (4 total) Calories 330, total fat 4.5 g, saturated fats, proteins 6 g, carbohydrates 67 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 large potato tubers (approximately 400 gr.)
- 1/3 Art. warm water (43 ° C)
- 2 tsp agave syrup or honey
- 1 pack (7 gr.) Active dry yeast
- 1 tbsp. rice flour
- 1/2 tbsp. tapioca starch
- Salt
- 1 egg white protein
- 1 tbsp. l olive oil
- Optional equipment: potato press
Recipes with similar ingredients: potato, agave nectar, honey, gluten free flour, eggs, starch, rice flour
Recipe preparation:
- Put potatoes in a medium-sized pot and pour it water. Bring to a boil and cook to softness (check piercing with a fork), about 25 min. Take out the potatoes. When potatoes cool so as not to burn your hands, remove from it skin and pass through a press into a large bowl (you should get about 2 tbsp.).
- In a measuring cup or small bowl, mix warm water, agave syrup and yeast. Let stand until surface a small layer of foam is formed, 3-5 minutes. (If this does not happen, discard the mixture and do the same with other yeast).
- In a bowl of a stationary mixer, installing a nozzle for a shortbread dough, put potatoes, rice flour, tapioca starch and 3/4 tsp salt. Beat at medium speed until ingredients mix and small crumbs do not form. Continuing to whisk on medium speed, add egg white and olive oil, slowly pour in the yeast mixture and beat until a dough is obtained (it will a bit sticky). Cover the bowl tightly with cling film and let stand in a warm place until the dough is doubled, about 1 h. 30 min. Exit: 600 gr. test.
- Form two or four balls from the dough for small or medium pizzas respectively, then either cook them, or well wrap the dough and put in the freezer, where it can be stored until 1 month Thaw this dough at room temperature, then form the basis for pizza from it and cook on. Tip: To quickly prepare dinner on weekdays, partially prepared baked pizza basics. To do this, roll the balls from the dough into circles and bake on a stone preheated to 260 ° C for pizza or baking sheet for about 10 minutes to get soft bases, or about 15 minutes, so that the bases are crispy. Remove and let cool. Wrap the finished base well and store in the freezer up to 1 month. Before serving, put on frozen basics your favorite stuffing and bake on a hot stone for pizza or baking sheet at 260 ° C.
