Adapted Carol Fenster’s Pizza Crust Recipe
1 tablespoon dry yeast
2/3 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s
2/3 cup warm non-dairy milk (110) (rice etc.)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free.
Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly.
Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil.
Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings.
Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done.
THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!