How to Make Gluten Free Pizza Crust Recipe (Makes 2 Thin and crispy crusts or 1 thick and soft crust) Ingredients: 2 1/2 cup rice flour 1/4 ounce gluten-free quick-rise yeast (which is 1 packet of Fleischmann’s RapidRise Highly Active Yeast) 1 teaspoon salt 1 teaspoon xanthan gum 3 tablespoon olive oil 1 1/2 cup warm water plus some if you need; microwave for 2 minutes to (120-130 degrees) 1 tablespoon sugar **** 15 oz Muir Glenn Organic Tomato Sauce 7.75 oz El Pato Sauce (green can) mozzarella cheese **** Directions: Combine flour, yeast, salt, sugar, xanthan gum, and olive oil in Kitchen Aid bowl. Stir in the warm 1 1/2 cup water. (Add less water for a thicker crust, this you have to get a feel for). I like to add more water until the mix does not clump on the spindle. Mix thoroughly. Cover; let rest 10 minutes on the back of the stove where it is warm as the oven preheats. Get parchment paper (NOT wax paper), lay it out on pizza pan Plop half the dough down in the middle & lay another sheet of parchment paper on top, press to flatten a bit. Use a rolling pin (on top of parchment paper) to roll dough into round disk. Bake at 420 degrees about 20-23 minutes (then the top layer of paper will release, so remove) Freeze for later use, or continue with next step. Remove from oven. Add the two sauces, and desired toppings. Bake at 420 degrees 10 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Broil for 1-3 …
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