Gluten Free Pizza Crust Version 2.0

It's Friday night everybody, time to get the pizza on! I've been experimenting with gluten free pizza crusts for about a year, and this is by far my favorite. It has even gotten rave reviews from both my three year old and husband (who had no idea it was gluten free). It may seem like it is a little tricky, with a semi-long list of ingredients and steps involved, but don't be afraid. It really isn't difficult and any time spent making it will be well worth it.

A great thing to do is to double the recipe, and when you get to the step of rolling out the dough, split it in half. Use one half for your pizza that day and freeze the other half in a plastic bag (make sure to suck all the air out of the bag before you freeze; I do this with a straw). When you want another pizza, simply remove the frozen crust and let de-thaw on a plate on your counter for a few hours (or in your refrigerator for a day or so). This way you can have fabulous gluten free pizza at home in no time!


Gluten Free Pizza Crust Version 2.0

Dry:
1/3 cup millet flour
1/3 cup sweet brown rice flour
1/3 cup brown rice flour
1/4 cup arrowroot powder
1/4 cup tapioca flour
1 1/4 teaspoons xanthan gum
1 teaspoon Italian seasonings
pinch salt

Wet:
1/4 cup warm water
1/2 teaspoon yeast
1 egg
1 tablespoon plain yogurt or soft cheese
2 tablespoons extra virgin olive oil
1 teaspoon agave

Preheat oven to 425 degrees and place pizza stone in oven.

Combine all dry ingredients in a mixing bowl. In a separate bowl, add water and yeast. Stir and let stand for a few minutes until the yeast gets bubbly. Then add the rest of the wet ingredients to the water/yeast mixture. Stir to combine. Next add the dry ingredients to the wet ingredients and stir until a dough starts to form. Use your hands to knead the dough a few times. Grease the bowl with olive oil and add the dough back in, coating entirely with the oil. Rest a towel over the dough in the bowl and let stand 30-45 minutes.

Remove the pizza stone from the oven and sprinkle with GF flour. On a silicone mat or parchment paper, place the dough ball. Lightly flour a rolling pin with GF flour. Roll the dough out to a 14-16 inch circle. Invert the rolled out dough onto the pizza stone and gently remove the silicone mat or parchment paper. Poke several holes in the crust with a fork to prevent the crust from bubbling up.

Bake crust for 10-12 minutes until golden brown.

Top pizza with pizza sauce, toppings and cheese of choice, and bake for an additional 15 minutes.

Slice and serve.