Description
The crispiest, crunchiest gluten-free pizza crust ever. Delicious herb flavors complement any kind of topping!
Ingredients
Scale
- Dry:
- 3/4 cup white rice flour [plus extra for rolling]
- 1 1/4 cup garbanzo flour
- 1/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- Wet:
- 1/2 cup very warm water
- 2 1/4 teaspoons yeast [Red Star Active Dry]
- 2 flax eggs [2 Tablespoons of ground flax + 6 Tablespoons of water]
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 500 and place baking stone in the oven to preheat.
- In a large bowl, combine all dry ingredients and use a fork to mix well.
- Prepare the yeast. Add 2 1/4 teaspoons to 1/2 cup of very warm water. It should be warm, but not scalding to the touch. Wait until the yeast starts to activate – it should start to bubble.
- In a smaller bowl, combine wet ingredients and add yeast once it has activated.
- Add wet ingredients to dry and mix dough. Knead until it is smooth. Leave in in the bowl and cover it with a towel. Set aside for 10 minutes to rise.
- Sprinkle a thin layer of white rice flour on your counter and roll out the dough. Get it as thin as possible without creating holes in the crust. It will likely look rough and rustic – no perfect pies here.
- Carefully transfer the crust to the hot stone and bake for 5 minutes.
- Remove from the oven, add toppings, and bake for another 3 minutes.
- Prep Time: 40 mins
- Cook Time: 8 mins
- Category: Mains