This gluten free pizza crust comes together in just a few minutes. It took me longer to cut up the toppings. Honestly for the convenience and texture it was pretty good in comparison to some others I've tried. Taste wise, maybe add some italian herbs, garlic and onion powder. I would definitely make it again.
Thin n’ Crispy Gluten Free Pizza
Crust
Ingredients
1
cup white-rice flour
3/4
cup tapioca starch
1/4
cup fine cornmeal
2 tsp. baking
powder
1 tsp. xanthan
gum
1/2 tsp. salt
1
egg
2 tbsp. olive
oil
1 tsp. honey
Instructions
Position
rack in lower third of oven. Preheat to 425F. Place a large baking sheet or
pizza pan in oven to heat. Cut 2 pieces of parchment paper about 12 × 12 in.
and place on counter. Lightly spray with oil.
Whisk
flour with tapioca, cornmeal, baking powder, xanthan gum and salt in a large
bowl. Whisk egg with oil, honey and 1/2 cup water in a small bowl. Stir into
flour mixture. Divide dough in half.
Place 1
portion between the two pieces of parchment, oiled sides touching dough. Roll
dough into a 9-in. round. Remove dough from parchment to a cutting board.
Repeat with remaining dough. Remove hot baking sheet from oven and place on a
heatproof surface. Flip both rounds onto sheet. Top each with your favorite
toppings.
Bake in
lower third of oven until crusts are golden around the edges and toppings are
cooked, about 15 min.
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