¼ cup butter (I used Earth Balance vegan buttery sticks)
1 large egg
¾ cup milk (I used Almond Breeze almond milk)
Preheat your oven to 400°. Grease a round pizza stone or pan. (I used a stone, so it might take less time to bake on a metal pan. Keep an eye on it.)
In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.
Lightly beat the egg into the milk. Add the wet ingredients to the dry and stir gently with a fork. Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but to not over stir.
Place the dough on your prepared pizza pan. Put your hand inside a plastic baggie and gently pat the dough out to the edges of the pan. Bake for 5 minutes.
Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10 minutes. Remove and let sit for 5 minutes before cutting.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/biscuit-crust-pizza/