Crisp Gluten-Free Pizza Crust ~ Bringing Back Pizza Night
The perfect light, crisp pizza crust, even the gluten-eaters will love it!
Author: Jeanine Friesen
2 1/2 cups all-purpose gluten-free flour (see Note)
1 1/2 teaspoons xanthan gum
1 tablespoon rapid-rise yeast
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon Italian seasoning (optional)
1/2 teaspoon garlic powder (optional)
3 tablespoons olive oil
1 large egg
1 1/4 - 1 1/2 cups warm water (start with 1 1/4 cups, add more if necessary)
In the bowl of a stand mixer, add all of the dry ingredients. Stir to combine.
With the mixer running, add the olive oil, egg and 1 1/4 cups water. The dough should become a nice, smooth dough, similar to a thick cake batter. Beat on medium-high speed for 2-3 minutes.
Using a rubber spatula or offset spatula, spread the pizza crust dough out evenly on a sheet of parchment paper (two 14" round pizzas, or one large rectangle pizza).
Allow dough to rise for 30 minutes in a warm, draft free place (this gives a lighter, more crisp crust.)
Preheat oven to 425 degrees F.
Bake pizza crust in the preheated oven until lightly browned around the outside (approximately 10 minutes). Remove from oven and top with your favorite sauce and toppings. Return to oven and bake until toppings are bubbling and cheese is starting to brown (another 10-15 minutes, depending on your toppings).
Remove from oven and cut into slices immediately. Carefully slide a wire cooling rack underneath the parchment paper, to allow steam to escape. If you leave the pizza (and parchment) directly on the baking sheet, steam will build up and your crust will not stay crisp.
4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/08/crisp-gluten-free-pizza-crust-bringing-back-pizza-night.html