Gluten Free Recipes
Thin and crispy Pizza Crust, not thick and soft like a traditional crust. The challenge with gluten free pizza dough is in the spreading. To get a light textured crust, the dough must be sticky to work with. You can add extra flour if you want to roll out the dough, but the baked crust won't be as light as one that is not rolled. When spreading the crust in the pan, dip your fingers in warm water to keep the dough from sticking to your hands.
2-1/2 cup rice flour
1/4 ounce gluten-free quick-rise yeast
1 teaspoon salt
1/2 teaspoon Xanthan Gum
3 tablespoon olive oil
1-1/2 cup warm water; divided (120-130 degrees)
1 tablespoon honey
1 cup prepared pizza sauce
Combine flour, yeast, salt and Xanthan Gum in large bowl. Stir in 1 cup water, olive oil and honey.
Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.
Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.
Bake at 425 degrees 20 to 30 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.
For Basil-Garlic Pizza Dough, add 1 tablespoon chopped fresh basil (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
Yield: 1, 12-inch pizza crust