- 11/4 cups lukewarm water
- 21/4 teaspoons (1 packet) active dry yeast, or instant yeast
- 1 teaspoon sugar
- 1 cup cauliflower rice
- 3 cups gluten-free all purpose flour, divided, plus more for the counter
- 1/2 teaspoon baking powder
- 2 teaspoons kosher salt
- 2 tablespoons olive oil, plus more for drizzling
Combine the lukewarm water (hot coffee temperature) with the yeast and sugar and set aside.
Add the cauliflower rice and one cup gluten-free flour into the food processor. The moisture in the cauliflower combined with the dry gluten free flour will give the crust the perfect texture. Give it a few quick pulses until it’s combined. It should feel like dry sand.
In bowl of a stand mixer combine the cauliflower-flour mixture with 2 cups gluten-free flour, baking powder, salt and yeast mixture. Mix with dough hook attachment until combined. You may need to stop and scrape the bottom and sides of the bowl.
After it’s completely combined, with mixer still running, drizzle in 2 tablespoons olive oil and continue to mix until evenly distributed.
Sprinkle your counter with gluten-free flour and dump dough out on the counter. It will be wet and loose.
Using your hands or a bench scraper, fold the dough over and add in the flour on your counter until it starts to get less sticky and starts to hold shape better. Do this until you can form a ball.
Drizzle your bowl with olive oil (about 1 tablespoon) and add dough back into the bowl. Cover with plastic wrap. Place in the refrigerator and let it rise overnight (at least 24 hours but can be up to 72 hours).
When ready to use, cut the dough in half. Form each dough into a disk. You can make two pizzas or save half for another day.
Preheat your oven to 425ºF, with pizza stone or sheet pan in the oven. Allow your stone/pan to warm up as the oven warms up.
After your stone (or pan) is heated, remove from the oven and sprinkle on corn meal. Place your dough disk on the hot pizza stone. While the stone (or pan) is hot, carefully press out your dough. You can use a rolling pin too! To prevent your rolling pin from sticking sprinkle some cornmeal on the top of your dough disk.
After it’s rolled out, sprinkle on another handful of cornmeal and drizzle on olive oil, to help keep the crust crispy and sturdy. Add your favorite toppings. Bake for 15-17 minutes.