Gluten-Free Pizza Crust
Makes Enough for Two 12-Inch Pizzas

Gluten-free pizza lovers will enjoy the aroma and texture of this delicious crust.

½ cup arrowroot flour
½ cup tapioca starch
1 cup chickpea or other bean flour
1 cup rice flour
3 teaspoons xanthan gum
2 tablespoons sugar
1½ teaspoons salt
4 teaspoons instant dry yeast
1¼ cups warm water
1 egg, lightly beaten, or flax gel*
3 tablespoons extra virgin olive oil
½ teaspoon cider vinegar

Toppings

Gluten-free tomato sauce
1½ cups grated mozzarella cheese, soy cheese or other nondairy cheese
Other toppings, as desired

1. Preheat oven to 425 degrees. Prepare two 12-inch round pizza pans by spraying them lightly with vegetable spray or brushing with olive oil.
2. Combine first eight ingredients until well blended.
3. In a separate bowl, mix together water, egg, olive oil and cider vinegar. Add liquid mixture to dry ingredients and beat for 2 to 3 minutes or until smooth.
4. Place half the dough in each pan. Coat a sheet of plastic wrap with vegetable spray and place it oil side down on the dough. With the palm of your hand, push dough evenly to the edges of the pan to form a crust. Repeat with the second pan of dough.
5. Discard plastic wrap. Brush dough with olive oil. Top with pizza sauce, grated cheese and other toppings of choice.  
6. Bake in preheated oven on lowest rack for 14 to 16 minutes or until edges are golden. Let cool 2 to 3 minutes before slicing and serving.

*TIP: To replace one egg, combine 1 tablespoon flax meal with 3 tablespoons warm water and proceed with recipe.

This recipe was created by Beth Hillson, Living Without food editor.

 

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