I have made a few variations recently, and am happy with this recipe.
As part of our Oscar festivities yesterday, we made pizza. This one in the photos is half mushroom artichoke, half mushroom jalapeno. The whole pie is covered in my basil marinara and melty dairy free cheddar.
The dough comes together quickly, rises and bakes a bit, then is topped and back in the oven to finish cooking.
…and then it disappears just as quickly.
gluten free pizza crust
adapted from blackened cauliflower and kalamata pizza
dairy, egg, soy and gluten free, vegan
1 1/2 cups gluten free all purpose flour (Bob’s Red Mill)
1/2 cup tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 packet instant yeast*
3/4 cup warm water (under 110 degrees)
2 tablespoons olive oil + extra for kneading/shaping
In large mixing bowl or bowl of stand mixer, combine flours, baking powder, xanthan gum, and yeast. While stirring/mixing, pour warm water and olive oil over dry ingredients, mix until combined.
*Alternatively, an active dry yeast can be (proofed) and used – follow these instructions on proofing.
With olive oil on your hands, remove dough from bowl and shape into a ball. Place in large bowl, cover with towel and let rest in a warm area, 10-15 minutes (first rise). Knead again, forming a pizza shape onto prepared baking sheet (olive oiled parchment), cover and rest in warm area (second rise).
Preheat oven to 375. Partially bake dough 10-12 minutes, remove from oven. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.