Having just made mozzarella, and having 10 month aged goat feta I made last spring, I just had to make a pizza. I didn't want to overdose my sweetie, so I looked around for a gluten free recipe. I assembled the pizza, after 5 minutes of par baking the crust, and fully expected to bite into a disaster. I was totally surprised that it was actually good! It was thin, crunchy, and stiff enough to hold the toppings so you could eat it with one hand. Best yet, it was not tough/chewy/hard at all. This crust was actually better than the wheat crusts I've done! The dough is a little weird to work with, and I would suggest adding the flour to the water in small amounts as the reverse was difficult. I did a greek style pizza that didn't survive long... So here is the crust recipe I got online:
Gluten Free Pizza Crust
This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.
Use the all purpose recipe at the bottom or your favorite GF all-purpose flour blend. **I used a brown rice mix—see below
3/4 cup Gluten Free All Purpose Flour Mix
3/4 cup tapioca flour
2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance's Dari-Free Powder
1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
1 teaspoon salt
2 teaspoons xanthan gum
1 package active dry yeast granules
1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar
2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1/2 cup lukewarm water (hot water will kill the yeast!)
Extra tapioca flour for rolling the pizza dough
Gluten Free cornmeal to sprinkle on baking sheet
** Brown Rice Mix
2 cups brown rice
2/3 cup potato starch
1/3 cup tapioca starch
Preheat oven to 400 degrees. (I bake at 500 degrees, with a pizza stone.)
Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
Mix on high speed for 3 to 4 minutes.
Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
This nutritious gluten-free flour blend recipe is made from a balanced blend of sorghum flour, brown rice flour, amaranth and quinoa. The high protein content of this blend can be used in your favorite gluten-free bread recipes and to make a great tasting gluten-free pizza crust.
Another Gluten free flour mix
2 cups sorghum flour
2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour