In truth, I was perfectly happy buying the pre-made organic gluten-free crust at the farmer’s market. The chef is entitled to a little laziness every now and then. Well, the last time I bought said crust… mold! AH! So not only was I super grossed out and immediately disloyal to the brand, I was hungry. So I handled it.
1/2 Cup water at 110 degrees
2 TB raw sugar – up to 4 TB if you like your dough on the sweet side like I do
2 TB yeast
Allow yeast to develop and make your house smell all delicious for about 10 minutes. In the mean time sift together your dry ingredients.
1/2 Cup corn starch
1/2 Cup gluten-free baking mix (bean flour based)
1 Cup rice flour
1/4 Cup amaranth seed
I use a stand mixer to mix my bread doughs. Turn the mixer on low and mix in dry ingredients. This will be a very stiff and crumbly dough. Incorporate as fully as possible. Allow mixer to turn dough for at least 3 minutes.
Drizzle in olive oil until the dough forms a ball and releases from the sides of the mixing bowl, about 5 TB.
This is a wonderful sticky dough ball!
Shake yellow corn grits (or corn meal) over a baking sheet. This will give you some “ball-baring” type action and keep the dough from sticking to the pan. Place the dough ball in the center of the baking sheet. Sprinkle a little rice flour over it. Now pat it down and out to spread the dough over the pan. It’s okay that the dough is not smooth and has your cute lil finger prints in it. Those depressions will hold in saucy goodness!
Bake at 475 degrees for 6 minutes. The top will just barely have begun to crack. Remove from oven and top with your favorite ingredients. Return to oven and bake 12-15 minutes or until pizza toppings are your desired meltiness.
The pictured pizza is margherita style: diced fire roasted tomatoes, tons of fresh basil from my garden, and mozzarella cheese. Yes! Another yummy way to get a handle on basil over-growth!