A New Pizza Recipe

Originally found at http://glutenfreesoxfan.wordpress.com
who found it at “Gluten Free, not Gluten-Freaky.”
Ingredients: makes 3 12" crusts
1 3/4 cups Rice flour
1 1/4 cups tapioca flour
1 Tbsp xanthan gum
1 Tbsp baking powder
1/3 cup sugar
3 Tbsp dry milk powder (or nondairy substitute)
1 tsp salt
1 Tbsp yeast
4 egg whites
3 Tbsp olive oil
1 tsp vinegar
1 ½ c warm water
Directions:
Put the egg whites, oil, vinegar, and water in the bowl of your mixer and blend. In a medium bowl, whisk together the other ingredients. With mixer turned to low, add the dry ingredients to the wet mixture. Turn beater to high and beat for 3 minutes. It will be the consistency of thick cake batter.
Line cookie sheets/baking stones with parchment paper. Spoon out the pizza crust batter and spread to desired thickness and size on parchment paper.
(I just put the parchment paper on the counter because I have one of those big pizza paddles for transferring it to the pizza stone which I pre-heat in the oven.)

(The batter is enough to make about three 12″ pizzas, but you might want to make different sizes. They are great for partially baking and then freezing.)

Preheat oven to 450 degrees. Slide your pizza crusts onto a baking sheet. Let the crust rise about 10 minutes. Place in the oven for 10 minutes. Take out of the oven and spread with sauce. Place back into the oven for 10 minutes. Take out of the oven and Top with toppings and cheese. Reduce heat to 350 degrees. Place back into the oven for about 5 minutes. Remove from oven, slice, and serve!
*watch the times - I’ve found that they really don’t take this long.
Freezing extra crusts:If you want to freeze crusts for future use, bake crust at 400 degrees for 8-10 minutes. Cool completely, then wrap individually in plastic wrap. To cook after it has been frozen, put pizza crust on baking sheet. Top with sauce. Bake for 10 minutes. Add cheese and toppings. Bake 5 to 10 more minutes. Again, it may won’t take this long to cook - check frequently.