We've done a number of variations on this. Taco Pizza, Chicken BBQ, using shortening, using bacon grease all dependent on what we had in the house at the time. I'll give my thoughts on some of them.
This makes two 12 inch pizzas. Although we have made one really thick pizza from this recipe and it was still pretty good.
Sorry this took so long to put together, I've been promising this for a while and I was supposed to get it in for the Pizza contest. Life has a funny way of getting all complicated.
Step 1: Hang Ups
I will advocate the use of kitchen tools you may not have. If you don't have these tools you can still get by and I'll attempt to tell you how. We recently made pizza on a campfire with very few tools and it was still yummy.
Kitchen Thermometer - This is just for making sure your water is "lukewarm" +/- 110 degrees
Egg White Strainer - useful but not needed, for years I made this by cupping the yolk out with the shell.
Stand Mixer - You can use your arm and a spoon, I've just gotten lazy.
Convection Oven - like I said, we've done this on a campfire, but you will need a heat source of some kind.
Cast Iron Pizza Pan - These rock! but not needed.
I will advocate the use of bacon grease in the making of this. Spectrum vegetable shortening is a good alternative. There are ingredients like milk and egg used in this recipe and can be substituted but I have no idea what the results will be like.
Step 2: Take Four Eggs Out of the Fridge
For this recipe, you will need four room temperature eggs (egg whites really). An hour before you start cooking, take them out of the fridge and let them warm up. Don't worry, there's no biological hazard to doing this. They will be thoroughly cooked.
You may ask "Does this really make a difference?". I'd answer "Meh, yes, it makes the crust a bit fluffier."
Step 3: Ingredients: the Crust
4 egg whites (room temp)
1/2 cup corn starch
1/2 cup potato starch
1 cup rice flour
2 cups tapioca flour
2/3 cup dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons bacon grease (or shortening)
1 cup lukewarm water (110 degrees)
2 tablespoons breadmaker yeast (or two packets)
1 tablespoon sugar
How to get bacon grease? We've taken to cooking bacon on a broiler pan in the oven. All the grease drips down into the bottom of the pan. We did have a fire once doing this so be careful and keep an eye on your bacon. You can then crumble the bacon and use it as a topping if you want.
Seperate your egg yolks from your egg whites. Paint a picture with the yolks https://www.instructables.com/id/Egg-Tempera-Painting/
Step 4: Turn on the Oven
For convection ovens, set them to 385 degrees (F). For a regular oven set to 400 degrees (F).
As a note on baking temps and pizza, I don't think there is a "too hot" (at least not one thats achievable in an oven). In many instances I've cranked the oven up to 450-and even set on broil and it all works. The higher the temp, the shorter the baking time. There is a difference in how the pizza turns out, higher temps mean crispier pizza. I'll talk about changing the temp half way through cooking in later steps. But for your first attempt at this, I'd try it at 400.
Step 5: Melt the Bacon Grease in the Hot Water
Step 6: Combine Some Dry Ingredients
Step 7: Make the Yeast Mixture
Step 8: Mix!
Add the egg whites and let that blend in. The mixture is going to be very clumpy and sticky at this point. Just let it work together in the mixer. If your doing this by hand, I feel for you right now, its not easy going.
Add the yeast, sugar, water mix to the dough.
Crank up your mixer to high speed for four minutes. If you're doing this by hand, it's like mixing concrete. I used to have the arm for this, used to, that's why we got a mixer.
Step 9: Put Dough on the Pan
Your mass of dough will be extremely sticky. This may be the hardest part to do without making a horrible mess. The trick we've settled on is to coat our hands with bacon grease or shortening. If at any time your hands start to stick to the dough get more grease on them. If you're squeemish, put your hand in a ziplock bag and then use the ziplock bag as a mitten to spread out the grease.
Then split the dough into two halves and spread them out on the pans. Pat the dough down until it has spread over the whole pan. Remember to keep your hands/mitten greased. Leave the crust a little thicker than the middle to hold in the toppings.
Step 10: Making Sure It Cooks All the Way Through
The first way we learned to avoid this is to put the pizza dough in to cook for half the usual time. Then remove it from the oven and add toppings and then finish cooking.
The way we do it now is by using cast iron pizza pans. We don't even use a pizza stone anymore. They're heavy but they do a great job. They're also a very useful multitool as they can be used as a skillet.
So if you're not using cast iron pans, pop your crusts in the oven for 10-12 minutes before you put toppings on.
Step 11: Toppings!
Obviously there is cheese and pepperoni. Some like it piled on, some like it thin, just go with what looks appetizing to you.
Chicken & Broccoli
I don't like broccoli but this is good! Even the kids like it! You need to cook the chicken ahead of time or if you are baking the crust half way and then putting on the toppings, that might be a good time to fry up the chicken. If you cube up the chicken first, it cooks much faster. Alternatively they do sell cubed chicken already cooked in the lunchmeat section of some grocery stores.
1/2 bag frozen chopped broccoli
1 lb cubed cooked chicken
Again cube the chicken and then fry it up in light oil. spread a thin layer of BBQ sauce on the pizza crust. Don't spread it on like pizza sauce, a thin coating goes a long way for flavor. Then put on the chicken and cover with cheese.
1 lb cubed cooked chicken
1 lb ground beef (browned)
1 packet of taco seasoning
1 tsp cumin
1 1/2 tsp oregano
1 tsp garlic powder
1 28 oz can course ground tomatoes
1/2 cup water
Cook in skillet until water has mostly evaporated.
Pile meat mixture on the crust
Cover in shredded cheddar cheese.
After baking add parsley on top.
Extras: Olives and sour cream
Step 12: Bake
Remember to take the crust out at about the halfway mark to put on toppings if you're not using cast iron.
If you are taking the pizza out half way and you like your cheese browned and your pepperoni curled, turn up the temperature of the oven or even put it on broil. Be warned though, you have to watch the pizza to make sure it won't burn.