Pizza Crust

We made this pizza crust the other night and, even though it is still more fun to knead and roll out the gluten filled pizza dough, this was still fun. It was the best pizza dough recipe we have used yet. We changed this recipe a little from the original that we found from Taste Of Home. We made alfredo chicken pizza and barbecue chicken pizza (recipes for these pizzas to come)

Ingredients:

1 tablespoon active dry yeast

2/3 cup warm water

1/2 cup tapioca flour

1/2 tablespoon water (you might have to add more or less)

2 teaspoons xanthan gum

1 teaspoon unflavored gelatin

1 teaspoon Italian seasoning

1 teaspoon cider vinegar

1 teaspoon olive oil

1/2 teaspoon salt

1 to 1-1/3 cups brown rice flour

1/2 tablespoon honey

In a bowl dissolve yeast in warm water. Add all ingredients, but only add 2/3 cup of the brown rice flour (Save the rest for when you roll out your dough). Dough should be sticky.

Then roll your dough on a floured surface. Then transfer to your sprayed pizza pan. Build your edges to make a crust. Then cover and let rest for 10-20 minutes.

Bake at 425 for 10-12 minutes. Add your toppings and then cook until your pizza looks good (or your cheese is golden). Makes one 12″ pizza.

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