Gluten-Free Thin Crust Dough for Convection Oven
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- Cooking Time: -
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- Yield: 8 servings
First, make a slurry with your chia or flax seeds. In order to do so, combine two tablespoons of boiling water and the ground seeds in a bowl and stir immediately. When you finish stirring, the water and seeds will have come together into a thick paste. Set aside.
To a medium sized measuring cup, add water and oil. Stir in yeast to combine and put aside. After about 5-10 minutes the mixture should appear creamy and the top frothy.
Add slurry to yeast mixture and stir in olive oil. When fully combined, pour into a large bowl with flour and salt. Working with your fingertips, incorporate the wet ingredients into the dry. When a soft dough forms squeeze it lightly in your hands to see if the texture is soft and pliable. Add more flour or water as needed.
Brush dough with olive oil and let rise in a warm place for about 1 hour. If dough begins to dry out, cover loosely with plastic wrap or a damp kitchen towel.
Take risen dough and split into two portions. If you would like to use your dough later, wrap each portion and store in the refrigerator for up to three days. If not, place portions on a cookie sheet and roll out until about ¼” thick, or thinner if you like. You can also leave a slightly thicker rim around the edge if you want to provide a more substantial crust.