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.

Best Pizza Crust

Originally found at recipezaar.com
Finally a crust that is crispy on the bottom and has a chewy crust and no funky taste. I don't know how well it reheats...we ate the whole pizza!
Ingredients
1 tablespoon dry yeast
2/3 cup brown rice flour or gram flour or fava bean flour(I use 'garfava' flour which is a blend) or combination
1/2 cup tapioca flour
2 tablespoons powdered milk or non-dairy powdered coffee creamer(Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning
2/3 cup water(110 degrees F)
1/2 teaspoon sugar or honey or agave syrup
1 teaspoon olive oil
1 teaspoon cider vinegar
Directions
1Preheat oven to 425 degrees F.
2In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
3Beat on high speed for 3 minutes.
4(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
5Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
6Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
7Make edges slightly thicker to hold toppings.
8Bake pizza crust for 10 minutes.
9Remove from oven.