I found this recipe on allrecipes.com I think. I’ve tweaked and perfected it over the last 6-8 months. Now it’s ready to share.
Gluten Free Pizza Recipe Card
[PDF 4×6 card formatted]
Prep Time: 10mins | Total Time: 40 mins
Ingredients:
- 1 Tbs Dry Yeast
- 2/3 cup Brown Rice Flour
- 1/2 cup Tapioca Flour
- 2 Tbs Powdered Milk
- 2 tsp Xanthan Gum
- 1/2 tsp Seasalt
- 1 tsp Unflavored Gelatin (~1/2 Knox Gelatine Packet)
- Italian Seasoning (I use 1/2 tsp Oregano, 1/2 tsp Garlic Powder, 1/4 tsp Onion Powder, 1/2 tsp Rosemary: Adjust for your taste)
- 1/2 tsp Sugar (or 1/2 tsp honey or 1/2 tsp agave nectar)
- 1 tsp Olive Oil
- 1 tsp Cider Vinegar
- 2/3 cup Water (110º F, aka warm from the tap), up to 3/4 cup of water makes the dough a bit more workable, but super sticky.
Directions:
Preheat oven to 425º F
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed. Once combined, increase speed slightly and beat for 2-3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one Tbs at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Prep pizza stone or 12-inch pizza pan with a dusting of brown rice flour.
Coat hands in olive oil to remove dough from mixing bowl.
Liberally sprinkle rice flour on dough, then press dough into stone/pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. (on a pizza stone, make sure to separate the pressed dough from the stone with spatula, this will save you a big headache later.)
Brush pressed crust with olive oil.
Bake pizza crust for: 11 mins (pizza stone) or 13 mins (pan).
Remove from oven.
Spread pizza crust with 1 cup of pizza sauce, 1 cup mozzerella, and season with: oregano, rosemary, garlic salt, & black pepper to taste. Return to oven.
Bake another 14 mins (pizza stone) or 15 mins (pizza pan) or until top is nicely browned.
Remove, slice into 8 and enjoy!