In a moment of weakness I bought a package of gluten free pizza crust mix to the tune of $6.99. Ugh. It was good, but I just kept thinking, "I could have made this myself." So after several attempts, I've come up with a winning combination. I plan to make the prebaked crusts in bulk for the freezer so that pizza can be at our fingertips.
(As you can see we are still dairy free at this point. But, believe it or not, we're enjoying pizza just the same.)
Prep Time: 5 minutes
Cook Time: 25 minutes
Yields: 3 large round crusts
Costs: Approx. $3.00
3 Tbsp dry yeast
2 cups brown rice flour ($.75)
1 1/2 cups tapioca flour ($.75)
3 tsp xantham gum
2 tsp salt
3 tsp unflavored gelatin ($.25)
3 tsp Italian seasoning
1 tsp garlic powder
2 cups warm water (approx. 11o degrees)
2 tsp agave nectar
3 tsp olive oil
3 tsp vinegar
Preheat oven to 425 degrees. Blend all ingredients in an electric mixer for 3 minutes with regular beater attachments. Dough should be soft and sticky.
Divide dough into three parts. Place dough in the middle of a pizza stone. (I found that the stone worked best in cooking the dough all the way through and alleviating some of the heaviness that comes with gluten free grains.) Using parchment paper sprayed with cooking oil roll dough to fit the stone. (This will save you a lot of frustration and time in trying to get this sticky dough to conform.)
Bake crust for 10 minutes. Remove and top as desired. Return to oven and bake for an additional 15-20 minutes.