Bea's Amazing Gluten Free Pizza Crust

This is a pizza dough recipe I put together while on a mission to make a gluten free pizza that was as close to regular pizza as I could make it. Most gluten free pizzas I have tried have that chewy and gritty consistency I am not too fond of. This is so close to regular pizza crust that even the gluten eaters won’t notice the difference. Make sure your milk, egg, sugar, salt, yeast and flours are at room temperature.

INGREDIENTS

1/3 cup milk at room temperature

3 tablespoons warm water

2 tablespoons melted butter

1 teaspoon sugar

1/2 teaspoon dry active yeast

1/4 teaspoon salt

1 egg

1/4 cup brown rice flour

2 tablespoon millet flour

2 tablespoons potato flour

2 tablespoons potato starch

2 tablespoons tapioca flour

1 1/2 teaspoons xanthan gum

DIRECTIONS

Fit a stand mixer with the paddle attachment.

Place the milk, water, melted butter, sugar, salt, egg and yeast in the bowl of the stand mixer and mix on low speed for a few seconds until well blended.

Add remaining ingredients and mix for 5 minutes on low speed (2 on my stand mixer), scraping down the sides after about 2 minutes. (This should have the consistency of a thick muffin batter.)

Coat a 12-13” pizza pan with butter, spoon the batter onto the pan using a sturdy spatula and spread the batter evenly over the pan; place in a warm draft free place and allow rising for 45 minutes.

Top with your favourite sauce and toppings and place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 30-35 minutes, until bottom of crust is a nice golden brown.

Allow to cool and remove from pan.

Slice with a pizza cutter.

Enjoy!

Just like a regular pizza crust