Thin Crust Pizza Mix

Free From: gluten, dairy, and eggs

A good pizza mix is hard to find that is gluten-free, dairy-free and egg-free. It took me quite a while to create a mix that everyone would love.

CHEESE:
I've made this many different ways - add cheese to the crust prior to baking. I found that any time you add another oil - whether it's an actual oil product or a cheese that has natural fat - it enhances the gluten-free dough.

HERBS:
We also added herbs to our dough to give it some flavour. Gluten-free pizzas tend to have very little flavour - are thin and like cardboard or thick with not flavour at all - so this was definitely a game changer for our mix.

MAKE YOUR PIZZA

Wet Ingredients:

1  1/2 cups  Water
2 tsp            Cider Vinegar
2 TBSP.       Olive oil (thin crust) or (Vegetable Oil for a thicker soft crust)

MIX: using an electric mixer, mix wet ingredients well. Add packaged ingredients and mix on medium speed for 4 minutes. Dough will be sticky.

OPTIONAL: Add cheddar or mozzarella cheese into dough while mixing.

SPREAD: Brush pan with shortening. With a wet spatular, take the sticky dough and spread on your pizza pan as evenly as possible.

RISE: about 20 minutes in a warm place

BAKE: 12-15 minutes at 400 deg - remove from oven

TOP: Add gluten-free toppings and bake again for another 12-15 minutes.

Crusts freeze very well after a single bake - if you want to save one for another time. Store it in a large sealed bag in the freezer.

Ingredients: Brown Rice Flour, Potato Starch, Xanthan Gum, Yeast, Sugar, Sea Salt, Basil and Oregano