This pizza is amazing! the crust is tender, not soggy and has a great texture. Unfortunately, like most GF food, it does take longer to prepare but it’s definitely worth it!
The crust is baked for 15 minutes before topping.
It works best to saute vegetables and precook the meat ahead of time – just enough to remove most of the moisture. It’s easy to do this while the crust is baking.
Preheat the oven to 350.
2 1/4 c. gluten-free flour blend
1/2 cup brown rice flour
1/4 cup corn flour
1/4 cup cornstarch
1/4 cup potato starch
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon xanthum gum
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/8 cup olive oil
2/3 cup milk
In mixer bowl beat the egg with olive oil until frothy.
Add milk and beat well again.
Combine dry ingredients and add all at once to milk mixture.
Beat on low speed to combine.
Scrape sides of bowl and beat on high for 1 min. It will be like a fairly thick cake batter.
Pour onto a well-oiled 12″ pizza pan.
Using a spatula, and working in a circle, spread the dough almost to the edges of the pan.
Bake at 350 for 15 minutes.
Remove from oven and top with:
1 can tomato paste (5.5 oz/156 ml.)
oregano – fresh is best, or sprinkle generously with dried
toppings of your choice:
peppers, mushrooms, red onion
and lots of grated mozzarella!
Return pan to oven and continue to bake at 350 for another 15 minutes.
If the cheese isn’t browned turn the broiler on for a couple of minutes.
Let stand for a few minutes before slicing – spend the time inhaling the aroma and admiring your creation!
Slice and serve!