|Gluten Free Thin Pizza Crust|
My husband was impressed with this crust and so was I. It's nice and thin with a chewy base and crispy edges. So far it's the best crust I've tried. Hope you enjoy it too!
makes 2 medium-large pizzas
1 cup Brown Rice Flour
1 cup White Rice Flour
1 cup Tapioca Starch
1 tsp Guar Gum (or 1/2 tsp Xanthan Gum)
1 tsp Salt
1/2 tsp Baking Powder
3 Tbsp Sugar, divided
1 Tbsp Yeast
1 1/4 cups Warm Water, divided
1 Tbsp Canola Oil (or other oil of your choice)
Proof 1 T yeast with 3/4 cup warm water and 1 Tbsp sugar. Let sit 5-10 minutes or until foamy.
In a large bowl, combine rice flours, tapioca starch, guar gum, salt, baking powder and remaining 2 T of sugar.
Make a well in the dry ingredients and add oil, remaining 1/2 cup water, and yeast mixture.
Mix until well combined.
Oil your baking sheets (or line with parchment) and use half of the dough for each pizza, or a 1/4 to 1/5 of the dough for personal sized pizzas.
With oiled hands, press the dough into desired shape (crust should be very thin).
Bake at 350 for 25-30 minutes (20-25 minutes for personal size). Dough will become dry and cracked looking but that's normal.
Now add your favourite sauce and toppings.
Bake again for around 20 minutes or until the edges are golden and everything seems cooked through.
* At this point you can let them cool and freeze if you want. If you add toppings before freezing you can bake them from frozen (about 20 minutes). If not, let them thaw before topping and baking for 15-20 minutes.
I put my toppings on my crusts while they were still warm so the cheese was starting to melt just a little bit. After they cooled, I wrapped them in plastic wrap and then foil and froze them individually.
|Press dough into pizza pan|
|Or press them into personal sized pizzas|
|Bake, top, and bake again!|