The Gluten-free Homemaker is challenging us this month to be creative with pizza and here is our response.
Thick Pizza Crust
2½ cup rice-free flour blend*
1/4 cup corn meal
2/3 cup corn starch
1 tablespoon sugar
1/3 cup dry non-fat milk
3 tablespoons xanthan gum
2 teaspoons or 1 packet active dry yeast
1 teaspoon sea salt
2 teaspoons dry oregano leaves
1½ cup warm water
1 teaspoon cider vinegar
1/3 cup olive oil
2 eggs, beaten
Pre-heat oven to 175°F. Combine the dry ingredients. In a separate bowl, combine the wet ingredients. Slowly add the dry ingredients to the wet ingredients. With an electric, mixer beat at medium speed for two minutes. If dough is too runny, add flour one tablespoon at a time to thicken the dough to form a ball.
Lightly grease a pizza pan or stone (12”x15”) with oil and sprinkle with gluten-free cornmeal. Use a wet spatula or wet rolling pin to spread the dough evenly onto the pizza pan or stone. Dough will be sticky so keep the spatula or rolling pin wet to make it easier. Let the dough rise in the warm oven for 45 minutes. Bake 15 minutes at 400°F.
Remove from oven, add your toppings and return to a 375°F oven for 15 minutes.
Slice and enjoy!
*Rice-free flour blend: 1½ cups sorghum flour, 1½ cups potato starch, 1 cup tapioca flour. Blend and store in an airtight container until ready to use.
Toppings can range from meats like sausage, ham and pepperoni, to a variety of veggies and fresh herbs like basil, fresh garlic and oregano. Then there is a white pizza that only has cheese and toppings, no tomato-based pizza sauce. Share your favorite combinations. (Maria)