From the Gluten-Free Goddess at http://glutenfreegoddess.blogspot.com/2007/03/gluten-free-beer-bliss.html. This makes a great homemade crust...better than any gluten-containing ones we've tried!
In a measuring cup, proof:
1 cup warm water (following temp. directions on your yeast package)
1 package dry, active yeast (2 1/4 tsp)
1 tablespoon sugar
Whisk together in a bowl and let it sit for 5-10 minutes as the yeast proofs and begins to foam.
In mixing bowl, combine:
2-3 tablespoons olive oil
1 teaspoon each: dried basil, oregano, rosemary, and crushed red pepper [maybe 1/4 tsp red pepper]
1/2 tablespoon apple cider vinegar
1-2 teaspoon salt
1 scant teaspoon xanthan gum
Add the proofed yeast mixture. Stir to combine.
Add:
2 1/2 cups gluten-free flour*
Mix the dough by hand for 2-3 minutes. Let it rest as you oil a pan and sprinkle cornmeal on top of the pan (to prevent dough from sticking).
Drop the dough onto the pan and using wet or oiled hands, flatten and spread the dough evenly to the thickness you prefer. (This usually covers a 10x13-inch baking pan.)
Allow the dough to rest while you pre-heat your oven to 425ºF.
Pre-bake the pizza crust for 10 minutes.
Add sauce and toppings. Bake for an additional 10 minutes or so, until the crust is done and the toppings are heated through and bubbling.
*Lydia's Gluten-Free Flour Mix is:
3 parts white rice flour
3 parts brown rice flour
2 parts potato starch
1 part tapioca flour
She notes: If you use a pre-made gluten-free mix, I would recommend not using one with leavening (baking soda, baking powder).
Thank you, Lydia! This recipe will be (mucho) appreciated by our readers.
Read more: http://glutenfreegoddess.blogspot.com/2007/03/gluten-free-beer-bliss.html#ixzz1lpd5bUkl
