gluten free pizza crust recipe

the biggest issue in our household when going gluten free (at least for the little one) was his lack of pizza privilege. it was a sad several months while trying to find good gluten free options. (if you're in portland, belagios has a great gluten free crust!) or, if you prefer to bake your own as we do, try this tasty crust.

Ingredients

3/4 cup tapioca flour
1/2 cup white rice flour (we typically use brown rice flour but that seems grainy in pizza dough)
1/3 cup garbanzo flour
1/3 cup sorghum flour
1 tsp iodized sea salt
1 tsp xanthum gum
1/2 cup rice milk (you can use dairy if you dig it)
2 1/4 tsp active dry yeast
2 tsp turbino sugar or unbleached sugar
2 large brown egg whites, lightly beaten
3-4 TBSP extra-virgin olive oil


Directions

1. whisk tapioca flour, white rice flour, garbanzo flour, sorghum flour, salt and xanthum gum.

2. over moderate heat, stir together milk and 1/4 cup water and heat until warm (takes about 1 minute). slowly stir in yeast and sugar. add yeast, egg whites, and 2 tablespoons olive oil to dry ingredients and beat with mixer paddle on medium or stir by hand, scraping bowl occasionally, until dough is very smooth and thick. this takes about 5 minutes.

3. preheat oven to 400°F.

4. form dough into two balls. coat each ball with 2 teaspoons olive oil, kneading and stretching each ball into approximately 9 inch diameter, 1/4 inch thick crusts, with a 1/2 inch outer edge. place on baking sheet. loosely cover unbaked crusts with plastic wrap (or something more environmentally kind) and let rise in warm area until each pizza grows to about 10 inches in diameter. this takes about 20 minutes.

5. place one crust ino preheated oven and bake until top is puffed up and firm and underside is slightly crisp. this takes about 5 to 10 minutes. remove crust and set aside to cool while baking second crust in the same manner. baked crusts can be frozen for up to 1 month or used right away.

enjoy!