Gluten-Free Pizza Crust - weight

Method

• 1.
• In a small bowl, whisk together the corn and millet flour, potato and tapioca starch, dry milk powder, xanthan gum, salt, and Italian seasonings.
• 2.
• In the bowl of your stand mixer, combine the water, honey, 2 tablespoons of oil, and vinegar.
• Whisk to dissolve honey.
• Add yeast and whisk to dissolve.
• Blend in 1/3 rd of the dry ingredient mixture.
• Add baking powder to the remaining 2/3rd.
• Set yeast-mixture aside for 20 minutes until mixture is bubbly.
• 3.
• Add remaining dry ingredients (with the baking powder) to the yeast mixture.
• Blend on low-speed to combine.
• Scrape down the side of the bowl.
• Turn mixer to medium-high speed for 3-4, minutes.
• Mixture will be quite thick.
• 4.
• Heat oven to 450 F
• 5.
• Drizzle 1-2 tablespoons of oil onto your baking sheet.
• Scrape out dough onto pan.
• 6.
• Working with wet fingers, begin in the center working outward, pressing the dough out into a 12 circle or make into several smaller pizzas.
• 7.
• Bake the crust for 8 to 11 minutes.
• The crust will be dull and pale and just beginning to turn golden around the edges and bottom.
• For thin crust pizzas I baked 8 minutes while thicker pizza with an outer thick crust I bake for 10 to 11 minutes.
• (I prefer the crust baked for 10 minutes as after the final baking they had a crisper, crunchier bottom).
• 8.
• Remove crust from the oven and top as desired.
• Bake for an additional 8-12 minutes until cheese is bubbly and crust is golden-brown.
• 9.
• Remove pizza from oven.
• Cool slightly before slicing and serving.
• NOTE: After step 7, parbaked crust can be cooled completely, wrap, and freeze.
• Remove frozen crust from the freezer, top with desired toppings and bake according to the above until crust is golden-brown and toppings are hot and bubbly.