GLUTEN-FREE PIZZA CRUST

GLUTEN-FREE PIZZA CRUST

Preheat oven to 400 F

2/3 cup sorghum flour
1/2 cup quinoa flour
1/3 cup potato starch
1/4 cup tapioca starch
1 tsp granulated sugar
2 tsp xanthan gum
1 tbsp instant yeast
3/4 tsp salt
1 1/4 cups water
1 tbsp extra-virgin olive oil
1 tsp cider vinegar

1. In a large bowl combine sorghum flour, quinoa flour, potato starch, tapioca starch, sugar, xanthan gum, yeast and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, olive oil and vinegar until well blended. With the mixer on lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.
3. Gently transfer the dough to prepared pan and spread evenly to the edges. Do not smooth top.
4. Bake in preheated oven for 12 minutes, or until bottom is golden and crust is partially baked.

Partially baked pizza crust can be wrapped airtight and frozen for up to 4 weeks. Thaw in the refrigerator overnight before using to make pizza.