Gluten Free Greek Pizza

This great tasting pizza is a crowd pleaser. Even the non gluten free guests will want to gobble this up. I like to garnish the cooked pizza with fresh parsley but that is optional. 

INGREDIENTS

Dough

1/3 cup milk at room temperature (can use any type milk) 

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

Toppings

1 cup GF pizza sauce (I use my Tomato Butter Pizza Sauce)

1 1/2 cups shredded mozzarella

2 cups cooked chicken, chopped

1/2 red onion, sliced thin

1/2 cup feta cheese, crumbled

1/4 cup chopped tomatoes

1/4 cup kalamata olives, crushed

1 tablespoon fresh oregano, chopped

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.

Add the 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!