Gluten-Free Thin Crust Dough for Grill
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- Cooking Time: -
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- Yield: 8 servings
Combine ground seeds with two tablespoons of boiling water. Stir quickly until a thick paste forms and set aside.
Next, get started with your yeast. To do so, mix olive oil with warm water and sprinkle in yeast. Stir once to combine and let rest until top becomes foamy (about 5-10 minutes).
Once your yeast is ready, add in seed paste and olive oil. Stir to combine. Sift together flour and salt in a large bowl and add wet ingredients. Mix together using hands or a wooden spoon until a soft dough forms. Continue mixing and add extra water or flour until dough reaches a moist, pliable consistency.
Brush dough with olive oil and set, covered loosely, in a warm place to rise for about an hour. Take risen dough and place on a floured surface. Divide into two equal portions and place on cookie sheet.
At this point you may store your dough for later use if you wish. Cover each portion and place in the refrigerator. Dough will keep at this stage for 2-3 days.
If you would like to continue right away, roll dough out into rounds about ¼” thick. This thickness will give you a pretty thin crust but if you want to go extra thin you can keep rolling. Do be aware that the thinner your dough is the harder it will be to work with once on the grill.