The base of this recipe comes from 1,000 Gluten Free Recipes. I’ve created a few alterations to make it easier and use less ingredients. I prefer to double the recipe (below is not doubled), because it makes thin crusts and it’s nice to have two pizzas on hand!
2 1/2 t sugar
2/3 cup potato starch
1/2 cup Bob’s All Purpose GF Baking Flour or Flour Mix
1 t xanthan gum
1 t Italian seasoning
1 t onion powder or flakes
3/4 t salt
2/3 cup rice milk (or favorite milky substance)
1 T olive oil
2 t cider vinegar
Shortening for greasing pan.
White rice flour for dusting (use liberally)
Whatever you like! Try artichoke hearts, sauteed mushrooms and garlic and olives.
Daiya cheese is to die for. It’s vegan and it melts! Hope you can find it.
Preheat oven to 425. Grease pizza pan. Whisk dry ingredients together. Whisk wet ingredients together and add to dry ingredients. Summon strength to keep mixing as the dough gets harder to work with. Dust the dough with white rice flour (use lots of this to keep it from sticking to your hands) and press onto pan. Use fingers to press dough out thin. Prebake the crust for 10 minutes.
Once the crust has prebaked, spread olive oil on crust to prevent the sauce from making the crust soggy (I skip this step, because too much oil isn’t good for my cooking audience). Add sauce and toppings. Bake at 425 for 15 to 20 minutes. Let cool. Enjoy!