I made this pizza recipe with the intention of making a gluten-free pizza crust that any pizza Lover could enjoy. Let's face it, many gluten-free pizza crust recipes aren't that great, they only have one goal in mind and that's making it gluten-free. They ignore the importance of the flavor and texture of the pizza. I for one think that needs to change. People with gluten allergies should be able to enjoy pizza just as much as the next person.

Supplies

Ingredients

1 1/2 cups of lukewarm water
1/8 cup of honey
1 1/2 Tbsp of rapid rising yeast
1 cup of rice flour
1 cup of chickpea flour
1/2 cup of tapioca flour
1/2 cup of arrowroot flour
2 tsp of psyllium husk powder
1 1/2 tsp of salt
2 Tbsp of extra virgin olive oil, plus extra for oiling the crust
Topping of your choice

Tools

A mixing bowl, or mixer fitted with a paddle attachment
Wooden spoon
Measuring cups
Measuring spoon
Oil brush
Baking sheet, or pizza stone (my preferred choice)

Step 1: Proof Yeast

In a mixing bowl, whisk together water and honey until dissolved; sprinkle yeast and let proof for about 5 minutes, until the surface is foamy; if yeast doesn't proof, start over with more yeast.

Step 2: The Dough

In a large bowl (or stand mixer), whisk together the flours, psyllium and salt. Make a trench in the center of the bowl and add yeast mixture along with the oil. Stir with a large spoon and mix dough until dough is smooth. Dough should be able to hold its form but be sticky to the touch. If it's not able to hold its form, add more rice flour one tablespoon at a time until dough is firmer. Cover the dough in the bowl with a towel and allow to rise in a warm place for 1 hour to 1 hour and 20 minutes, until doubled in size.

Step 3: Preheat the Oven

Place oven rack at the lowest position in your oven; place a baking stone or baking sheet on it and pre-heat oven to 450 or 500 degrees fahrenheit.

Step 4: Form the Pizza

Cut the parchment paper into 12 inch circles and lightly dust with rice flour. Divide dough into two even pieces and form each piece into a ball. Place a piece of dough on each piece of parchment; dust lightly with flour and press into an 11-inch round,working with your fingers from the inside out until dough is ¼ inch thick, dusting with more flour as needed.

Step 5: Second Proof ( Optional)

Cover dough with towel and allow to rise once more for about 15 to 20 minutes; dough should

puff up slightly and be springy to the touch.

Step 6: Toppings

Oil the crust with olive oil and top with your favorite toppings. You can put pretty much anything on pizza. If you can't decide what toppings should put on your pizza You’re indeSLICEsive. I am a little ambivalent about my pizza toppings. On the upside, it has some great toppings. On the downside, it doesn’t.

Step 7: Baking the Pizza

Place your pizza carefully on the baking sheet/stone and bake until the crust is golden brown and the cheese is bubbly and is beginning to brown, 10 to 15 minutes. Repeat for second pizza.