Pizza Crust

By krystallondon

You can vary the flours in this crust, as long as you use the cornmeal and flaxseed to give that texture and crunch.

Ingredients

• 1 1/2 cups superfine rice flour
• 1 1/4 cups brown rice flour
• 1 cup tapioca flour
• 1 cup millet flour
• 3 tbsp flaxseed, ground
• 3 tbsp cornmeal
• 2 tsp xanthan gum
• 1 tsp salt
• 1/8 tsp garlic powder
• 2 tbsp sugar
• 1/2 cup rice milk
• 1 cup water
• 2 tbsp olive oil
• 2 (0.25 oz) packages quick-rise gluten-free yeast
• 1/3 cup warm water
• 3 tbsp cornmeal

Details

Servings 2

Preparation

Step 1

1. In medium bowl, combine flours, ground flaxseed, 3 tbsp cornmeal, xanthan gum, salt, garlic powder, and sugar; mix well with wire whisk to blend. Place half of this mixture in a large bowl.

2. In small saucepan, combine rice milk, water, and olive oil; heat until very warm. Add to dry ingredients in large bowl; beat with electric mixer for 2 minutes.

3. Let dough stand while you combine yeast with 1/3 cup warm water and let sit until bubbly. Add to dough; beat for 2 minutes longer. Add remaining flour mixture to form stiff dough.

4. Preheat oven to 425F. Grease two 12" pizza pans with solid shortening; sprinkle with cornmeal. Divide dough in half; place on prepared pans. Using plastic wrap to cover your fingers, press out dough to fill pans.

5. Bake 10-15 minutes, or until crusts are set, but not browned. Cool completely on wire rack; use as directed in recipe, or top as desired and bake at 400F 20-25 minutes longer until crust is browned and crisp.

Nutrients per serving
205 calories, 3.32 g fat (0.46 g saturated) 40.78 g carbohydrates, 151.99 mg sodium

FREEZING:

Make several of these crusts and freeze them, then you can make homemade pizza in minutes. Prebake the pizzas and cool them completely, then wrap in waxed paper and place in large freezer bags. Label, seal and freeze the crusts for up to 6 months. To use, bake the frozen crust for another 5 minutes at 400F, then top and finish baking.