Gluten-Free Pizza Crust
(adapted from this recipe)
2 cups tapioca flour/starch
1 cup brown rice flour
1/2 cup corn flour (not cornmeal)
1/2 cup garbanzo bean flour
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons brown sugar
1 1/4 cups warm water
1 teaspoon brown sugar
2 1/4 teaspoons yeast (1 packet)
3 tablespoons olive oil
2 tablespoons flaxseed meal mixed with 6 tablespoons warm water (or 2 egg whites)
1/4 teaspoon rice vinegar
1. Heat the oven to 400 degrees F.
2. In a medium bowl, mix together the yeast mixture, and let rest until the mixture is foamy.
3. In a large bowl, mix together the dry ingredients.
4. Stir the wet ingredients into the yeast mixture, then stir into the dry ingredients.
5. Separate the dough into two balls, then press each ball of dough out onto a silicon mat or parchment-lined baking sheet. You will have to wet you hands several times as you spread the dough out, since the dough is sticky. When it's done, you want the dough to be in about a 12-inch circle with a small lip around the edge for the outer crust.
6. Let the crusts sit for about 15 minutes, until the dough is not as sticky on the surface and is puffed up a little bit.
7. Bake the crust for 10 minutes, then top with whatever toppings you like and bake again until toppings are done!
-This crust was agreed to be as good as regular pizza crust by my family, very non-gluten-free people! I was very excited to finally be successful, and I'm giving the credit to the tapioca flour and xanthan gumfrom Bob's Red Mill.
-I topped some of the pizza with regular cheese, and some with nutritional yeast, which I've heard has a cheesy flavor, but I wasn't such a fan.