Gluten-Free Thin Crust Dough for Regular Oven
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Add two tablespoons of boiling water to the seeds and mix thoroughly. The combination of the seeds, heat and liquid should help the ingredients form a thick paste to add to your dough. Once combined, set aside to cool.
Pour water and oil into a small bowl. Add yeast and lightly stir until combined. Set aside for several minutes until creamy and foamy on top.
While yeast rests, sift together flour and salt. Make into a mound on a clean work space and make a well in the middle. When yeast is ready, mix in seed paste and olive oil. Stir lightly to combine and pour into the well in the center of your flour. Using your hands, begin incorporating dry ingredients into the wet. If the wet ingredients spill out the side don’t worry. Just keep adding flour slowly until it all comes together into a soft dough. If after adding all of the flour the dough is still too sticky, feel free to sprinkle in some more. On the other hand, if the dough is too stiff add some water to make it more pliable.
When the dough has reached a good consistency, place in a well oiled bowl and let rise for about an hour. When dough has risen a good deal, split in half to create two equal-sized balls.
At this point, you can wrap and store your dough if you would like to use it later. Make sure both dough balls are tightly covered and keep in the refrigerator for 2-3 days.
Or, if you would rather continue with your dough immediately, place each portion on a baking sheet and roll out to about ¼” thick. Thinner is also fine but remember that this will make your dough more delicate and more likely to burn if not careful.