So I went searching on line the other day for "Gluten Free Pizza Crust Recipe" and low-and-behold I found one from The Gluten-Free Goddess®, a food blog. I tried it out, even though I didn't have the total right ingredients - I just had two kinds of Gluten Free flour mixes that contained the same ingredients, it turned out Fabulous! Yes, that's Fabulous with a capital F! I'm sure it's even better with the right measurements of flour as she has in her recipe, but I did my best with what I had on hand. Next time I'll try her specific measurements of flour. I promise!
GLUTEN FREE PIZZA CRUST (thank you Gluten-Free Goddess!)
Ingredients:
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 1/4 cup warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar
Instructions:
Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.
In a large mixing bowl, whisk together the flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar. 
Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.
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| Top with a little olive oil |
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| I sprinkled with rosemary |
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| And minced garlic for my other pizza, left one plain for the date pizza |
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.
Top with your choice of fresh vegetables and herbs.
Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.
Cook time:20 min
Makes two 12-inch pizzas
Recipe Source: glutenfreegoddess.blogspot.com
So after cooking to perfection I made the actual pizza - GOAT CHEESE, DATES, CARAMELIZED ONION AND PROSCUITO ARTISANAL PIZZA. Oooohhhh YEAAHHH!
karina's gluten-free pizza crust recipe
Ingredients:
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 1/4 cup warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar
Instructions:
Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.
In a large mixing bowl, whisk together the flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubela. You will be rewarded with a lovely crust. Promise.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.
Top with your choice of fresh vegetables and herbs.
Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.
Cook time:20 min
Makes two 12-inch pizzas
Recipe Source: glutenfreegoddess.blogspot.com
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