Gluten-Free Pizza Crust
VE, GF, SF

Ingredients

2 1/2 cups rice flour
1/4 oz gluten-free quick-rise yeast
1 tsp salt
1/2 tsp xanthan gum
3 tbs olive oil
1 1/2 cups warm water; divided -- (120-130 degrees F.)
1 tbs honey
cornmeal, (optional)
1 cup prepared pizza sauce

Directions

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey. Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings. Bake in 425 F. oven for 20 to 30 minutes, or until crust is brown and cheese is melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

"Not bad for a gluten-free pizza crust-- thin and crispy, not thick and soft like a traditional crust."

Helen Beaulieu, tester

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