Pizza Crust (Gluten Free)

swissms's Note:

Published in Gourmet magazine, November 2005. "This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves." Use Recipe #208712 for the brown-rice flour mix. Add more cornmeal to the pizza pan for additional flavor and texture. Once the crust is baked and you have added your toppings, you may need to move the pan up a few notches in the oven to get the cheese to melt and to heat the toppings all the way through.

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 teaspoon olive oil , plus additional for brushing
• 1 tablespoon cornmeal (or more if desired)
• 1 cup brown rice flour (use recipe 208712)
• ½ cup millet flour
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 2 teaspoons sugar
• 1 (¼ ounce) package fast rising yeast
• ¾ cup plus 1 tablespoon warm water (105-115 F)

Directions:

1. Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F
2. Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.
3. Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
4. Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.
5. Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.