Gluten-Free Thick Crust Dough for Grill
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- Cooking Time: -
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- Yield: 8 servings
Start by pouring two tablespoons of boiling hot water into a small bowl with your chia or flax seeds. Grab a spoon and mix quickly until it comes together in a thick paste. Set aside to cool while you work on your yeast.
While seed paste cools, stir together olive oil and warm water. Mix in yeast and let stand for 5-10 minutes until mixture appears creamy and surface is slightly foamy.
Sift flours with salt in a large bowl. Stir in seed paste and yeast mixture along with olive oil. Using your hands, incorporate wet ingredients into dry, forming a soft, sticky dough. If dough isn’t pliable enough to stretch out into rounds, add some extra water. If dough is too sticky add some extra flour. When you reach a good consistency, dough should be soft, moist and easy to knead into a dough rounds. Pat dough with some extra olive oil, cover loosely and let rise for 1 hour. In this time, dough should become about twice its original size.
When dough has risen, remove covering and tear into two equal pieces. If you want to use your dough later, wrap pieces tightly and place in the refrigerator. Stored at this stage, dough should keep for about three days.
If you want to use your dough now, roll each piece into crusts about ½” thick or thicker if you so choose. The thicker you roll your dough, the thicker your crust will turn out. Doing this, however, will increase your overall cooking time. To get an extra fluffy texture, leave dough on trays and let rise for another half hour.