Intro: Gluten Free Pizza Crust
This pizza crust is magic! It takes just minutes to whip together, tastes amazing, is full of little tiny airy pockets, and actually holds up well to pizza toppings. I like the taste of this so much that I usually eat it plain (as breadsticks) and just dip it in sauce. This disappears within minutes every single time....I always have to make a second batch!
1 cup full fat shredded mozzarella cheese
1 TB brown rice flour
1 TB coconut flour
1/8 tsp baking soda
Garlic Salt, Salt, Pepper (a few shakes of each to taste)
1. Preheat oven to 400 degrees.
2. In a small bowl, mix all of your ingredients (starting with the egg) with a fork.
3. On a parchment paper lined baking sheet, divide your "dough" into 3 equal piles. Press down with your hands to make little 4 inch circles (flat). This will give you 3 mini pizzas. For one large pizza, put the entire mixture in the middle of the baking sheet and cover with another piece of parchment paper. Using a rolling pin, roll out the dough until it is pretty flat and even. Remove top sheet of parchment paper.
4. Bake for 12 minutes.
5. Remove from the oven and add your toppings. I like to use just parmesan and sea salt, and then dip it in tomato sauce like a breadstick. You can also use a traditional red sauce and mozzarella cheese (to make a plain pizza), but make sure you use a very thick sauce and spread it very thinly. If you use sauce that is too runny/watery or use too much of it, your crust will get very soggy and be ruined.
6. Return to the oven and bake for an additional 5-7 minutes, watching carefully to make sure your toppings are melting nicely without burning.
Makes three mini-pizzas (4 in) or one larger pizza (8 in).
Notes: This tastes best eaten immediately after cooking. The 4 inch mini-pizza size is perfect for litle kids. Its sturdy enough for them to pick up and eat with their hands...but also thick enough to eat with a fork if cut up in small pieces. Technically, there are many other gluten free flours that you can substitute for the brown rice flour: buckwheat, sorghum, millet, etc. Do not substitute the coconut flour!