This gluten-free pizza crust recipe a delicious base for your favorite toppings. Bake it in the oven or on a hot grill to make a perfect pie every time. This recipe can be doubled. It can also be made egg-free; see instructions below.
MAKES 8 SERVINGS.
1½ teaspoons active dry yeast
1 teaspoon honey or sugar
1/2-¾ cup warm water (about 110°F)
¾ cup sweet white sorghum flour or brown rice flour
¼ cup millet flour
¼ cup potato starch (not potato flour)
¼ cup tapioca starch/flour
1 teaspoon xanthan gum or guar gum
1 teaspoon salt
1 large egg, beaten
2 tablespoons olive oil
1. In a small bowl, mix together yeast, honey and 1/2 cup warm water. Let mixture sit 5 minutes until a light foam forms on top.
2. In a large bowl, whisk together sorghum flour, millet flour, potato starch, tapioca starch/flour, xanthan gum and salt. Add beaten egg, oil and yeast mixture and stir until thoroughly combined, about 2 minutes. If dough feels too stiff, add additional water, 1 tablespoon at a time.
3. Transfer dough to a 12×14-inch length of parchment paper. Lightly oil or spray another piece of parchment paper and place the spray side down over the dough. With a rolling pin, shape the pizza crust to desired thickness (about ¼ to ½ inch thick) in a round or rectangular shape. Peel off the top layer of parchment paper and finish shaping the crust with wet fingers. Slide parchment paper and dough onto a greased baking sheet. Place crust in a warm, draft-free place to rise, about 15 minutes.
4. Preheat oven to 400°F.
5. Arrange toppings of choice on risen crust. Place pizza in preheated oven and bake 20 to 25 minutes or until bottom is golden brown.
For Egg-Free Hearty Pizza Dough, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water and let cool. Add this mixture to replace 1 egg in step 2. If using tomato sauce, parbake the crust in a preheated 400°F oven 10 to 12 minutes to prevent sogginess. Add toppings and bake 10 to 15 more minutes or until done.
Each serving contains 136 calories, 5g total fat, 1g saturated fat, 0g trans fat, 26mg cholesterol, 301mg sodium, 22g carbohydrate, 2g fiber, 1g sugars, 3g protein, 13Est GL.
Contributor Mary Capone is author of The Gluten-Free Italian Cookbook (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy allergy-friendly baking mixes.