Throwing together a pizza doesn’t have to be a lot of work. By having the flour mix (see note) on hand in the cupboard, it’s quick, simple & convenient. We never really let the crust rise much, as we like a thinner crust. However, if you want a thicker crust, you can let it rise for 15-20 minutes before pre-baking it.
Yields 1 crust
Ingredients:
- 1 1/2 cups French Bread/Pizza Crust mix (see note)
- 3 Tbsp dry milk powder or nondairy substitute (try almond meal)
- 3/4 tsp Italian Pizza Seasoning
- 1/2 tsp salt
- 2 1/2 tsp dry yeast granules
- 2 egg whites
- 1 1/2 Tbsp olive oil or vegetable oil
- 1/2 tsp dough enhancer or vinegar
- 3/4 cup warm water (more or less)
Directions:
- Preheat oven to 400 degrees F. Lightly grease 1 cookie sheet or round (solid-bottom) pizza pan. (I spread my dough on a piece of parchment paper, which I place on top of my preheated pizza stone. Works great!)
- Blend the dry ingredients in a medium bowl. Set aside.
- Place the wet ingredients in the bowl of your heavy-duty mixer and blend. (Reserve some of the water.) Turn the mixer to low and add the flour mix. Add more water if needed to get a firm dough that can still be spread. Beat on high for 3 1/2 minutes.
- Spoon the dough onto the prepared sheet and spread in circle about 12″ in diameter (I spread it as large as my pizza stone), making sure the edges are raised to contain the sauce.
- Let rise about 10 minutes and then bake for 10 minutes while preparing your toppings. Spread on your choice of pizza sauces, cheeses, and meats. Bake again about 22-25 minutes.
Makes one 12-inch thick pizza crust or 14-inch thin crust.
Note: The French Bread/Pizza Mix is as follows (for 6 cups)
3 1/2 cups white rice flour
2 1/2 cups tapioca starch
2 Tbsp Xanthan gum
2 (7-gram) packets unflavoured gelatin
2 Tbsp egg replacer
1/4 cup sugar
Source: The Gluten-Free Gourmet Bakes Bread by Bette Hagman
wow i love a good Hawaiian pizza! now you’ve got me craving pizza!
Ham and pineapple pizza..had that for supper tonight! Photos of your food are awesome Jeanine. They always look like you could pick the food right off the screen..yummo!!
I want the whole thing!
Cool mix — the pizza looks perfect; I need to remember to put my flour mixes together ahead of time. I made a gf version about a month ago and still haven’t posted it lol
. The hot cross buns — that reminds me, I still need to make your Easter bread 
!
what is egg replacer? and can i use anything else?
Egg replacer is a powder, that I found at the health food store. if you don't have any, I wouldn't be concerned, I'd just omit it. I'm sure the crust will turn out just fine without it.