Gluten-free pizza crust recipe
We have been discussing GF products on another board and someone requested my pizza crust recipe. Here is the thin crust recipe. - you can mess with the flours a bit, and bake in a really hot oven if needed.
There are pics and more details here if people want those:
Thin crust pizza (makes 2-3 large pizzas)
* 4.5 oz/1 cup bean flour (I used white bean)
* 4.5 oz/1 cup millet flour
* 2.25 oz/ 0.5 cups brown rice flour
* 4.5 oz/1.25 cups corn/potato starch mixture
* 2.25 oz/ 0.5 cups sweet rice flour
* 4.5 oz/ 1.25 cups tapioca starch
* 2 t guar gum
* 4 t xanthan gum
* 2 1/4 t yeast
* 1 t salt
* 1 t sugar
* 1 t baking powder
* 1 t agar agar (optional)
* 2 T olive oil
* 20 oz water (plus or minus)
* 3 eggs
Mix all dry ingredients in a bowl, add in wet ingredients, get you hands in there and mix. The dough should be rather wet but not flow at all. Mix well and let sit for 5 minutes, and if it needs adjustment, add water if necessary or a bit more brown rice flour if necessary. Allow to rise for 2-3 hours at room temperature, then place in the refrigerator for at least 24 hours. You can keep up to 72 hours.
Preheat grill as high as you can. Oil and sprinkle cornmeal all over a grill safe baking sheet (metal sheet pan without a non-stick coating - I used a copper socca pan). You can also place on well oiled aluminum foil. Spread dough as thin as possible on pan, using lightly wet finger to keep the dough from sticking to your hands. Top as desired, but remember not to load them on too thick or it won't cook properly. The grill should be about 600 degrees ideally. Place pizza on grill and bake until crisp with charred bits on bottom and cheese starts to brown on top.