Gluten-Free Pizza Crust
|Dry Ingredients: Mix in large mixing bowl|
|Brown rice flour||2/3 cup|
|Tapioca flour||2/3 cup|
|Xantan gum (available at most health-oriented food markets)||2 tsp.|
|Unflavored vegetarian gelatin||1 tsp.|
|Wet Ingredients: Mix in 16 oz. glass measuring cup|
|Olive oil||1/4 cup|
|Apple cider vinegar||1 tsp.|
|Warm water||2/3 cup|
|Dried yeast (gluten-free version)||1 Tbsp.|
|Let stand until the yeast forms a thick layer of foam on top of the liquid mixture|
After the wet mixture has foamed, pour it into the dry ingredients and mix with a fork until it forms a soft, homogenous mass of dough. If it feels too sticky, add more rice flour until you are able to knead the loaf into a round ball without it sticking to your hands. Add only a small amount of rice flour at a time when adjusting the wetness of the dough. You should be able to form it into a very soft loaf. Knead the loaf for 5 minutes, place it back in the mixing bowl, cover with a cloth and let stand for 10 minutes.
Coat the pizza pan with cornmeal and roll out 2/3 of the pizza dough in the pan. The dough should be rolled very thin and left thicker around the edges to retain the sauce (a well-floured rolling pin works best). Take a fork and prick lots of holes in the dough (enough to cover the entire pizza dough) and bake for 10 minutes. Remove from the oven and cover with marinara sauce, then mozzarella cheese, then the toppings of your choice. (Our favorite is kalamata olives (sliced), fresh basil and goat cheese crumbled evenly over the top).
Put the pizza back into the oven and bake for another 15 minutes.