Garlic-Herb Pizza Crust (Gluten Free)
- Reviews 1
Ready In: 45 mins
Serves: 6
Ingredients
DRY MIX
- 1 tablespoon active dry yeast
- 2⁄3 cup brown rice flour
- 1⁄2 cup tapioca flour
- 2 teaspoons xanthan gum
- 1 teaspoon gelatin powder
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon dried marjoram
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon salt
WET INGREDIENTS
- 3⁄4 cup warm water (110 degrees F, microwave about 25 secs)
- 1 teaspoon olive oil
- 1 teaspoon honey
- 1 teaspoon cider vinegar
- sweet rice flour, for rolling
Directions
- Preheat oven to 425 degrees.
- In a mixer, blend dry mix on low until blended. (Make ahead and store in plastic baggies in fridge or freezer).
- Add water, olive oil, honey, and cider vinegar.
- Beat on low for 1 minute, then beat on high for 2 minutes (dough will be very soft and sticky).
- Meanwhile, lightly brush pan with olive oil and dust liberally with sweet rice flour (Thin cookie sheet for thin crust, heavy pizza pan for thicker crust). (NOTE: Air-bake & perforated pans are not recommended.).
- Using a large rubber spatula, scrap down sides of bowl in order to clump dough together and scoop onto prepared pan.
- Liberally sprinkle sweet rice flour on dough and rolling pin cover (sock on rolling pin - or it will stick). Roll out to desired thickness (1/8" produces a delightfully crispy thin crust), continuing to sprinkle with flour as needed to prevent sticking.
- Bake crust for 10 minutes.
- Remove from oven and top with desired toppings. Bake another 10-25 minutes (depending on thickness of crust - 15 is recommended for a very thin crispy crust).
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