Crispy golden crust and bottom with a soft and chewy center and its gluten-free, you’re going to love this recipe and, definitely not miss the gluten or wheat flour! This recipe makes two 12 inch or one thick 16 inch crust, I have a pizza stone and haven’t tried to make this just on a pan, but I’m sure a heavy bottom one would work fine, just watch for over browning. I don’t like to eat much dairy either so I often top my pizza with goat cheese or buffalo mozzarella but make it however you desire!
Oven 425 degrees
Oiled Pizza Stone
Large Bowl or Food Processor with paddle attached
1/2 cup White Rice Flour
1/2 cup Potato Starch
1/3 cup Millet Flour
1/3 cup Sorghum flour
1/4 cup Tapioca flour
1 teaspoon Xantham Gum
1 teaspoon fine Sea Salt
Small sauce pan
1/2 cup Whole Goat Milk
1/2 cup Water
One package or 2 1/4 teaspoons Active Dry Yeast
2 teaspoons Cane Sugar
2 large Egg Whites, lightly beaten
2 tablespoons Extra-Virgin Olive Oil
Combine dry ingredients well.
In small saucepan over medium heat, stir together milk water and heat until warm but not hot, then, add in yeast and sugar and let sit for a few moments.
In a small bowl, lightly whisk egg whites and 2 tablespoons oil then combine everything in a food processor on medium for about one minute or until a dough ball forms. You can do this by hand too.
Now, transfer to a larger bowl, split dough in half and cover with a tea towel in a warm, draft free spot for 20 minutes to rise.
Bake for 7-9 minutes. Note: at this point you can freeze your crust to use another time!
Remove and top then return to the oven for 15-20 minutes or until toppings are cooked and crust is golden brown. May reduce the oven temperature here if needed.