Pizza Crust II

    Now that the family has been enjoying gluten free pizza for several months I began trying different crust recipes since our original favorite contained three eggs for a single pizza crust. This one is quite tasty with simple ingredients (if you don’t count making your own flour blend as you work), and easy to put together. Yeast provides the flavor you expect in a pizza crust, the xanthan provides structure, and the baking powder insures that even if your water was too hot and killed the yeast that your crust will rise a bit and have a nice texture. The salt is a yeast inhibitor and also for taste. If you need to leave out the salt you should be OK with the yeast since the crust goes immediately into the oven. I baked salt free bread some years ago and found that yeast can expand at an alarming rate and run the bread dough over and out of the pan while you watch in horror.

Pizza Crust Ingredients:
Sift all together until thoroughly blended.
1 cup brown rice flour
1/4 cup sorghum flour
1/4 cup potato flour (not starch)
1 package quick-rising yeast
2 teaspoons xanthan gum
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon garlic powder

2 tablespoons vegetable oil
1 cup very warm water

    Mix all of the dry ingredients in a bowl. Heat the water (you should still be able to put your fingers in it without pain) and add the oil. Stir the water/oil mixture into the flour mixture and work it with a spoon until all of the flour is absorbed and it all holds together as you work it.
    Dump the dough on a bread board or clean counter top and knead it with your hands for about a minute. Grease a 12” pizza pan. Flatten the dough and place it on the pan. Press all around until the crust is as even as possible. Form a raised rim around the edge of the crust to help contain the toppings. This step is so much like working with clay in art class. If there are cracks just pinch it back together and try again. Gluten free dough will not toughen up from handling it.
    Bake the crust for 10-12 minutes at 425* F. Remove it from the oven. Add sauce, grilled onions, mushrooms, olives and optional other ingredients. Cheese may be added if dairy is not a problem. Bake an additional 10-15 minutes until the edges are brown and the toppings are hot.



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