Gluten-Free Pizza Crust
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Makes 2 Crusts (8 Slices per Pie)

You can prebake this crust and freeze it before toppings are added so that you always have pizza crust on hand. The thicker you shape the crust, the longer it should prebake.

3 cups Rebecca's Gluten-Free Flour Blend
1½ teaspoons xanthan gum
¾ teaspoon salt
2 tablespoons rapid yeast
1-1½ cups warm water, divided
2 eggs, lightly beaten (Click here for flax gel
     recipe)
3 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar

1. Preheat oven to 400. Lightly oil two large pizza pans or cookie sheets and sprinkle with cornmeal.
2. Combine dry ingredients in mixing bowl.
3. Add 1 cup water, eggs, oil and vinegar.
4. Beat ingredients with beater or paddle attachment (not the whisk) on medium-high speed for 5 minutes, adding more water until mixture is smooth but not soupy.
5. Spoon dough on to prepared pans. With oiled hands, press crust to desired shape and thickness.
6. Place in preheated oven and prebake for 10 minutes.
7. Remove from oven and lightly spread with tomato sauce of your choice and your favorite toppings.
8. Return to preheated oven and bake until cheese is melted and bottom crust is golden.

TIP To make crust with a pizza stone, heat the stone in a 400-degree oven. Sprinkle a pizza paddle or the back of a cookie sheet with cornmeal and spoon pizza dough onto it. Shape dough into a flat round, using the back of an oiled soup spoon. Slide crust onto the hot stone and prebake for 10 minutes. Add sauce and toppings and return to oven until cheese or dairy-free cheese alternative is melted and crust is golden.

Recipe by Rebecca Reilly.

Each slice contains 124 calories, 4g total fat, 1g saturated fat, 0g trans fat, 26mg cholesterol, 125mg sodium, 19g carbohydrate, 1g fiber, 3g protein.

This recipe was published in the August/September 2009 issue of Living Without magazine.

Rebecca’s Flour Blend

1¼ cups chickpea or garbanzo bean flour
1 cup fine brown rice flour or sorghum flour
1 cup tapioca flour/starch
½ cup potato flour
¼ cup potato starch

Mix ingredients together. Store in a tightly covered container in the refrigerator.

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