Gluten-Free Pizza Crust
Note: Makes 2 crusts
1 cup Sorghum Flour
1 cup Tapioca Starch
1 cup Potato Starch
½ cup Sweet Rice Flour
½ cup Millet Flour
1 tablespoon Baking Powder
2 teaspoons Xanthan Gum
1 teaspoon Sea Salt
3 tablespoons Brown Sugar
1 ¼ cup Warm Water
1 Packet Active Dry Yeast
1 teaspoon Sugar
¼ cup Extra Virgin Olive Oil
¼ cup Egg Whites
¼ teaspoon Rice Vinegar
Preheat the oven to 400° F.
Proof the yeast by combining in a bowl with the warm water and 1-teaspoon sugar. Let sit for 15 minutes while you prepare the other ingredients. The top should be bubbly, indicating the yeast is active, by the time you’re ready to add it.
Combine the flours, baking powder, xanthan gum, salt, and brown sugar in a larger bowl.
Mix the Egg whites, Olive oil and Vinegar in a small bowl.
Make a well in the center of the dry ingredients. Pour in the proofed yeast and warm water and the remaining wet ingredients.
Mix until the dough starts to come together.
Unlike traditional pizza dough, there is no kneading (and no gluten to knead), once the dough is mixed, divide in two.
Place each half of dough on an oiled 9” pizza pan lined with parchment or dusted with cornmeal.
Work the dough with your hands to spread it in a thin, even layer covering the pizza pan. This takes a bit of practice to get comfortable with and perfect. It feels a bit odd- the dough is wet and tender compared to normal wheat-based versions. I find wetting my hands as I’m spreading it helps glide the dough more smoothly on the pan and prevents it from sticking to my hands too much.
Once you’ve spread the dough evenly, allow the pans to sit in a warm area for 30 minutes, the dough should rise slightly in this time.
Place the crusts in the preheated oven and bake for 10 minutes.
Once baked, the crusts are ready for your choice of topping.