Today’s Recipe: Gluten-free Yeast Pizza Crust

GLUTEN-FREE YEAST PIZZA CRUST

PREP TIME: 15 MINUTES, PLUS 1 1/2 HOURS RISING TIME
COOK TIME: 25-32 MINUTES
MAKES: ONE 12” PIZZA

1 1/2 cups warm water
3 T olive oil, divided
1 package active dry yeast (about 2 1/4 t)
1 t honey
2/3 cup white rice flour, plus more for dusting
2/3 cup brown rice flour
1/2 cup tapioca flour
1/4 cup potato flour
1/4 cup polenta
4 t psyllium husk powder (we used Mountain Rose Herbs organic psyllium husk powder)
1 t salt

1. In a small bowl, combine water (water shouldn’t feel hot on the back of your wrist), 2 T olive oil, yeast, and honey; set aside.
2. In a medium bowl. Combine white rice flour, brown rice flour, tapioca flour, potato flour, polenta, psyllium husk powder, and salt.
3. Add yeast mixture to flour mixture and stir just until dough forms. Place dough in a medium bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours, or until visibly risen.
4. Preheat oven to 400°F. Generously butter a 12” pizza pan and dust with rice flour; set aside.
5. Transfer dough to prepared pizza pan, dust with rice flour, and press to flatten and form a crust.
6. Brush crust with remaining 1 T olive oil, and if needed, smooth out any cracks. Bake crust for 10-12 minutes, until the crust is cooked in the center.
7. Remove from oven, add sauce, toppings, and cheese of your choice (we used 3/4 cup pizza sauce, 2 1/2 cups mozzarella cheese, one drained 15-oz can of pineapple rings, and 1/2 cup cooked and crumbled bacon (about 6 ozs). Bake at 400°F until cheese is melted and bubbling (roughly 15-20 minutes, depending on toppings).