Gluten-Free Pizza Crust
Combine dry ingredients, except yeast, in bowl of stand mixer fitted with paddle blade.
Proof yeast using 1/4 cup warm water and 1/2 tsp from dry ingredients. When foamy, add to dry ingredients.
Whisk together egg replacer and water. Add oil and vinegar and whisk again. Add to dry ingredients and blend.
Add remaining water 1 Tbsp at a time until the dough is stiff, but not forming a ball on the beater. Beat on high about 3 minutes. The dough will be sticky. Scrape dough together with oiled bowl scraper.
Lightly oil large baking sheet and dust with brown rice flour. Using well oiled hands, pat out dough into large rectangle. Add more oil as needed. I used an oil sprayer here. The dough should be thin, but be careful to patch any holes. Leave a slightly raised edge to hold the toppings. Let rest about 30 minutes.
Add sauce and toppings gently and bake in preheated 400 °F oven for approximately 20 minutes or until golden brown.
I gently loosen the pizza using a large thin spatula after about 20 minutes and put it directly onto the heated pizza stone for the remainder of the cooking time.
Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.