Gluten Free Pizza Crust
One of the things I missed the most after going gluten free was good pizza! While you can get crusts, nothing beats a great homemade pizza! Enjoy!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | yeast |
| 1 tablespoon | sugar |
| 3/4 cup | warm water |
| 3 tablespoons | vegetable oil |
| 2 cups | brown rice flour |
| 2 cups | tapioca flour |
| 2/3 cup | dry milk powder |
| 1 teaspoon | salt |
| 3 | eggs |
Directions:
Grease to pizza pans. I recommend ones with a slight lip on the edge for the gluten free dough.
Combine the yeast, sugar, oil, and warm water. The water should be about 110 degrees to properly dissolve the yeast. Lightly mix and let set for a couple minutes.
In a stand mixer (highly recommended!) with a paddle (not a dough hook!) add the brown rice flour, tapioca flour, dry milk powder, and salt. Lightly mix together, and then add the yeast mixture. mix until blended. Add the eggs and beat on high speed for 4 minutes. The dough will be very sticky and wet- not like a normal bread dough.
After beating, spread the dough on the two pizza pans. I use a rubber spatula to do this. Every couple passes, I did the spatula in water so that the dough doesn't stick. Cover with plastic wrap sprayed with cooking spray so it doesn't stick.
Let rise until about double. While rising, preheat oven and prep your toppings.
After dough has risen, bake for about 7 minutes. Then top with your sauce and other toppings. Continue baking until cheese is melted. Enjoy!
Please feel free to adjust this to your area. This was developed at high altitudes and low humidity. I know someone that used this closer to sea level and much higher humidity- she increased the water to almost 1 1/2 cups but only used 2 eggs. Try that if this version doesn't work well!