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 cup brown rice flour (you can use white rice flour)
- 1/4 cup sorghum flour (you can use rice flour if you don't have sorghum)
- 1 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 1/2 teaspoons instant or bread machine yeast
- 2 Tablespoons cooking oil
- 2 egg whites
- 3/4 cup 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.
- 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.