Pizza Crust
1 ½ cups GF bread flour mix (see chart below)
1 tsp. xanthan gum
1 1/4 tsp. salt
1 TBSP sugar
½ tsp. garlic powder
1 tsp. onion powder
One ¼ oz. packet (scant TBSP) active dry yeast
2 tsp. olive oil
¾ cup plus 1 TBSP warm water (105-110F)
Olive oil to brush crust
Favorite cheeses and GF toppings
1. Whisk all the dry ingredients together until well
combined in the bowl of an electric mixer.
2. Pour warm water and olive oil into dry mixture and
mix for 30 seconds, use spatula to scrape beaters and bowl, beat on high speed
for 2 minutes, scrape bowl and beaters again, stir batter with spatula.
3. Use a spatula to add batter to center of parchment
lined sheet pan and spread it evenly to a 10-12 inch circle, make sure outer
edge of pizza is higher than center. Cover with oiled plastic and let rise in a
warm draft free place for 40 minutes until very puffy. Preheat oven to 400F while dough rises
4. Brush oil over edge of risen dough and bake crust 10-15
minutes. Remove crust from oven and spread sauce over surface except for the
edges. Add toppings of your choice and bake in center of oven 8-10 minutes.
5. Remove
from oven and let pizza rest 5 minutes on cooling rack. Slice and serve.
Bread Flour Mix:
¼ part millet
flour
½
cup
1 ½ cups 1/3 cup + 1 TBSP
¼ part white rice
flour
½
cup
1 ½ cups 1/3 cup + 1 TBSP
1/6 part
cornstarch
1/3 cup
1 cup ¼ cup
1/6 part potato
starch
1/3
cup
1 cup ¼ cup
1/6 part tapioca flour
1/3 cup
1 cup ¼ cup
Total Mix
2 cups
6 cups 1 ½ cups
back to gluten free baking