The first gluten-free pizza recipe I posted makes a lot a pizza and might be overwhelming for some people. Since it was more than just a double recipe, it would be hard for someone to figure out how to make one pizza. I have figured it out for you and given it a try. I also simplified it just a bit by using milk or water and eliminating dry milk powder. The instructions below are for using a standard metal pizza pan. I make mine on a pizza stone which requires a little longer bake time. If you’ve been craving pizza, you just have to give this a try. Even the flour combination can be simplified (see notes next to the ingredients). If you do give it a try, please let me know how it turns out!
3/4 c. brown rice flour (you can use white rice flour)
1/4 c. sorghum flour (you can use rice flour if you don’t have sorghum)
1 1/4 c. tapioca starch
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. sugar
2 1/2 tsp. instant or bread machine yeast
2 Tb. cooking oil
2 egg whites
3/4 c. warm milk 105-115 degrees (or water or almond milk)
Combine the dry ingredients in the bowl of your mixer. Add the oil and egg whites and mix on low. Add the milk and beat on high for 2 minutes. Your dough should look like this:
Spray a pizza pan with cooking spray. Put the dough on the pan and spread out to the edges using your hand covered with a baggie that is sprayed with cooking spray. Let the dough rise about 20 minutes.
About half way through the rise time turn your oven on to 400 degrees to preheat. Bake the crust for 8 minutes. It should be a little golden on top.
At this point you can just add sauce, cheese, and toppings. However, what I like to do is brush the crust with a little olive oil, and sprinkle with some freshly grated Parmesan cheese. Then I add the sauce, cheese and toppings.
Return the pizza to the oven for 15 minutes. Let it sit for 5 minutes after you take it out of the oven or the sauce will run.
View Printable Recipe