By request...

Today has been a very busy day, mainly because I am rushing around trying to prepare for the baby's arrival. Now that I'm utterly spent from all the activity, I happened across a recipe that was requested a few weeks ago: GF pizza crust. I'll take advantage of this opportunity to get off my feet for a short while, in an effort to share the best gluten-free pizza crust (at least, to my knowledge) out there. Enjoy!

Here is a photo of our most recent topping combination: Asparagus Pizza! Yum!

First of all, you'll want to make up a batch of French Bread/Pizza Mix (page 190 in Bette Hagman's The Gluten-Free Gourmet Bakes Bread):

(for 6 cups of mix)

White rice flour – 3.5 cups
Tapioca flour – 2.5 cups
Xanthan gum – 2 Tablespoons
Unflavored gelatin – 2 (7-gram) packets
Egg Replacer – 2 Tablespoons
Sugar (white) - 1/4 cup

Stir together well or place in plastic bag and tumble. Store on pantry shelf.

Now that you have the base mix to work with, you can whip up a quick GF pizza crust, using Bette Hagman's "Seasoned Pizza Crust" recipe on page 191 in The Gluten-Free Gourmet Bakes Bread:

Dry ingredients
1 1/2 c. French Bread/Pizza Mix
3 T. almond meal
3/4 t. Italian seasoning (McCormick's)
1/2 t. salt
2 1/2 t. dry yeast granules

Wet ingredients
2 egg whites
1 1/2 T. olive oil
1/2 c. warm water

Directions
Preheat oven to 400〫F. Lightly grease a cookie sheet or a round pizza pan.

Blend the dry ingredients in a medium bowl. Set aside.

Using a heavy-duty mixer, blend wet ingredients together on low. Add flour mix. Beat on high for 3 1/2 minutes.

Spoon dough onto the prepared cookie sheet/pizza pan, and spread in circle about 12 inches in diameter, making sure the edges are raised to contain the sauce. Let rise 10 minutes in a warm place. Bake 10 minutes while preparing your toppings (for a unique topping idea, see my previous post on Indian pizza!). Spread on your choice of pizza sauces, cheeses, and meats. Bake again for 15 minutes until cheese is melted in the middle and crust is golden brown.

Makes 12-inch, thick pizza crusts or 14-inch thin pizza crusts. Each pizza serves 6 to 8.

NOTE: To make the process go faster, measure out the dry ingredients and place in a ziploc bag. Continue until all the French Bread/Pizza Mix is used. This way, whenever you want to make a quick pizza, all you need to do is add the wet ingredients to the dry mix, and you're good to go!