Gluten Free Pizza!

Yes, it’s actually edible! Disappointed with the last recipe I tried (contained too much yeast and had a flimsy crust), I decided to get in the kitchen and start experimenting…desperate and hungry for a good pizza dough recipe, I came up with this!

Ingredients

⅓	cup tapioca flour
⅓	cup brown rice flour
¾	cup white rice flour
¼	cup potato starch
3½	TBSP cornmeal
1¾	tsp xanthan gum
¾	tsp sea salt
2	TBSP olive oil
proofing ingredients:
¾	cup warm milk
2	TBSP sugar
2	tsp yeast
	Fold in later... about ¼ cup more cold milk
	Use when making pizza: extra ⅛ cup white rice flour
	let dough rise for 1 hour COVERED
	bake at 425 for 15 minutes uncovered, then bake 10 more minutes covered with aluminum foil so the top doesn't over-brown.

Directions

Preheat the oven to 200 degrees

Combine the 3/4 cup warm milk with yeast and sugar in a bowl and allow it to proof while you combine the dry ingredients (it should become foamy on top).

While the yeast/milk is proofing, combine all the dry ingredients together in a large bowl then mix well, using a fork. You want it to become one uniform mixture.

Next, add the olive oil to the dry ingredients, then fold in the yeast mixture. Use your hands to bring the dough together, when it’s almost all mixed together, add a bit more milk (about 1/4 cup). Roll into a ball shape.

In an oven safe bowl, let the dough rise for an hour in the TURNED OFF warm oven. Place an oven-safe dish or cake pan filled with hot water on the shelf below the dough (this will help it rise).

After the hour is over, remove the pizza from then oven then raise the temperature to 425.

(I find that doing this with my hands works better) Place the dough on a piece of parchment paper and shape it into the shape/size of a medium pizza with your hands, use the extra 1/8 cup of white rice flour if you need/want to.

Next, lift the dough WITH the parchment paper onto a pizza pan (it’s easier this way).

Top with your favorite pizza toppings.

Bake with all of the toppings at 425 for about 12-15 minutes UNCOVERED, then bake 8-10 more minutes COVERED lightly with aluminum foil, so that the top doesn’t over-brown, but the bottom of the pizza cooks thoroughly.