Gluten free pizza crust that doesn’t suck

So, this is easy and tasty, but it does have quite a few ingredients and quite a few steps. Until I discovered paleo crust recipes, this was my go-to way to make pizza.

You will need a small, medium and large bowl to get started.                                               Preheat the oven to 425 and cut parchement paper to fit your pizza pan.

In the small bowl, mix together and set aside:

  • 1 tsp yeast
  • 1 tsp white sugar
  • 1 cup very warm water

In the medium bowl, mix together and set aside:img_0404

  • 1 egg
  • 1 tsp apple cider vinegar
  • 1 tsp miced garlic
  • 2 tsp olive oil
  • 1 tsp white sugar

In the large bowl, dry whisk together:

  • 1/2 cup rice flour
  • 1/4 cup buckwheat flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
  • 2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp anise seed

Pour the yeast mixture into the bowl with the egg and whisk well. Use a silicon spatula from here on. Make a well in the dry ingredients and stir in the liquidy stuff unti it’s well combined. This will not look like dough at all. DO NOT PANIC!

  

Pour/spoon/scrape the “dough” (glop) onto your parchment paper lined pizza pan (we had some good alliteration going there). Use the silicon spatula to spread it around. This will make a crust just under 16″ in diameter with a slightly raised edge.

Bake 10-12 mimutes at 425. I brush more olive oil onto the crust after it has baked. Once you cover the crust with your favourite toppings, bake at 420 for 15-18 minutes, or until the cheese is bubbly.

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