Gluten-free Pizza Crust:
3 Cups Gluten-free flour blend*
2 Packages active dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
11/4 cups warm water, divided
1/4 cup extra virgin olive oil
3 eggs
1 tablespoon honey
1 teaspoon cider vinegar
Preheat oven to 450F. Line baking sheet with parchment paper or sprinkle with cornmeal.
Mix flour blend, yeast, xanthan gum, and salt in large bowl. Whisk 1 cup warm water, oil, eggs, honey, and vinegar together in medium bowl. Beat wet ingredients into dry ingredients until well combined. Add additional water by tablespoonfuls until batter is smooth and thick.
Transfer one sixth of dough to prepared pan. Spread dough into 5 or 6 inch circles using dampened fingers or back of oiled spoon. Spread dough to desired thickness making crust thicker around the edge to hold toppings. Repeat with remaining dough.
Bake 8-12 min. or until crusts are lightly browned. Add toppings and bake 2-5 min. or until cheese melts.
(makes 5 or 6 crusts.)
*Gluten-free flour blend:
2 Cups white rice flour
2/3 cup potato starch
1/3 tapioca flour
This blend works to convert most regular recipes to gluten-free and works in most gluten-free recipes. It is worth buying all the different flours since you can make a big batch of the flour mix and use it for most every recipe you make.
Enjoy!!
