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I’m finally happy with a pizza crust. It’s the best gluten-free, dairy-free pizza crust I’ve eaten. These particular flours bring superior flavor and a perfect pizza crust texture. Slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. You can hold a slice in your hand and bite.
2 cups tapioca flour or starch
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup gluten-free millet flour
3 teaspoons Haddar Baking Powder
2 teaspoons xanthan gum
1 teaspoon Tuscanini Fine Sea Salt
3 tablespoons organic light brown sugar, plus a good extra pinch for proofing the yeast
1 and 1/4 cups warm water (between 110-115 degrees Fahrenheit)
1 (.25-ounce) packet active dry yeast
1/4 cup Bartenura Olive Oil or other good quality olive oil
1/4 cup beaten organic free-range egg whites
1/4 teaspoon light tasting rice vinegar
Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.
In a large mixing bowl, whisk together the flours and other dry ingredients.
Proof the yeast in one cup warm water with a pinch of sugar.
Add the proofed yeast to the dry ingredients. Add oil, eggs, and vinegar.
Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick – it’s not sturdy like typical bread dough. It almost borders on batter.
Using a silicone spatula, divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands, press down lightly and flatten the dough to create a thin, even pizza shell with slightly raised edges. You’ll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Have patience, Bubbeleh. You will be rewarded with a lovely crust. Promise.
Set the pizza shells in a warm, cozy spot to rest and rise a bit, about 15 minutes. Preheat oven to 400 degrees Fahrenheit.
When the oven is hot, place the two pizza pans side by side on the center rack. (If your oven is too small to accommodate both pans on one rack, you’ll need to use two racks; rotate the pans halfway through baking time to avoid overcooking on the lower rack.) Bake for 10 minutes until golden, and then remove from oven.
Preheat the boiler. Brush the pizza shells with extra-virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.
Top with your choice of fresh vegetables and herbs. I used: fresh basil and baby spinach leaves, roasted eggplant slices, sliced tomatoes, vegan “mozzarella” cheese, Italian herbs (dried oregano, marjoram, parsley, rosemary, thyme), and a drizzle of extra-virgin olive oil all over the top.
Broil briefly to melt the cheese, 4-5 minutes. Don’t overcook.
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