Best Gluten Free Pizza Crust

If you are looking for a superb thin pizza crust then look no further. Once again, don't let the gluten-free part of the title put you off from trying this. The ingredients in this recipe can all be purchased at a reasonable price from any Bulk food or Natural Food store. I use a  rectangular cookie sheet 14 x 13 inches.If your pan is smaller your crust will be thicker and your baking time will change. 


1/2 cup Brown Rice Flour                     
1/2 cup Millet Flour 
1/2 cup Potato Starch
1/2 cup Tapioca Starch 
11/2 tsp Baking Powder
1 tsp Xanthan Gum
1/2 tsp salt
11/2 tbs Brown Sugar

1/4 cup Light Tasting Olive Oil
1 Lightly Beaten Egg White
1/4 tsp Vinegar

 Grease your cookie sheet and dust lightly with flour. This step is important as this pizza dough resembles BATTER,not conventional dough.
 In a large mixing bowl use a whisk to blend the dry ingredients together. Proof 11/8 tsp of yeast in 1/2 cup of  warm water. Add 1/2 tsp sugar. The water temperature should be around 110-115 degrees.Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar. I use the dough hooks on my mixer to beat the dough.You can add an extra 1/4 cup of water if needed.The dough should be smooth like batter.
 Scoop it out into the center of your pan. At this point I move my pan beside the sink as you need to spread the dough with WET palms. Work slowly and keep wetting your hands while smoothing the dough/batter as evenly as possible. Use the side of your hand to form a slight edge all the way around to hold your ingredients
Let the crust rest in a warm spot for 20 minutes, on top of the stove for example while the oven preheats to 400 degrees. Bake for 10 minutes. Check the underside with a spatula.Turn the pan and bake another 3 to 5 minutes or until the crust is slightly cooked and has some firmness on the top.  
 Remove from the oven and top evenly with pizza sauce.We like to put on some lightly sauteed Mushrooms,Peppers and Onions. Then some Pepperoni (Piller's),Olives and a sprinkle of Dried Oregano. Finally our favorite Pizza Mozzarella (Saputo).
 Turn the oven down to 350 degrees and bake your topped pizza for 5 minutes. Check the underside with a spatula. I usually bake another 5 minutes. This timing varies depending on the quantity of ingredients you have on your pizza.We always put LOTS of toppings on so my pizza always needs extra time. You want the ingredients to bake together and the crust to finish cooking.When this has happened, turn your broiler on. I put mine at 500 degrees. Leave your pizza on the middle rack. Prop the oven door slightly. Watch carefully. Broil until the top is bubbling and lightly browned. Slide the pizza onto a cutting board. Let it cool slightly before cutting. Enjoy!!

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