You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)
- Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
- Preheat oven to 425 degrees.
- In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
- Set aside.
- In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
- Measure the water and add the rest of the sugar to it.
- Drop in the yeast to dissolve.
- Beat the egg-oil mix slightly, adding the yeast water.
- Beat in half the flour.
- Stir in the remaining flour and beat until smooth.
- Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
- Spread on your pizza sauce and add the toppings.
- Bake for 25 to 30 minutes.