Garlic Herb Pizza Crust Gluten Free

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This crust works great rolled thick or even very thin for a delightfully crispy and sturdy crust. This recipe uses brown rice flour for added nutrients and it is very quick since there is no rising time. If you make the dry mix ahead of time and store in the freezer in individual baggies, you can have your dough in the oven in only 10 mins! This is my own take on carol fenster's pizza crust recipe in cooking free." i recommend using this crust to make recipe #384134."

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Steps

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Preheat oven to 425 degrees.

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In a mixer , blend dry mix on low until blended.

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Add water , olive oil , honey , and cider vinegar.

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Beat on low for 1 minute , then beat on high for 2 minutes.

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Meanwhile , lightly brush pan with olive oil and dust liberally with sweet rice flour.

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Using a large rubber spatula , scrap down sides of bowl in order to clump dough together and scoop onto prepared pan.

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Liberally sprinkle sweet rice flour on dough and rolling pin cover.

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Roll out to desired thickness , continuing to sprinkle with flour as needed to prevent sticking.

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Bake crust for 10 minutes.

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Remove from oven and top with desired toppings.

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Bake another 10-25 minutes.

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Ingredients

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active dry yeast, brown rice flour, tapioca flour, xanthan gum, gelatin powder, dried oregano, dried basil, garlic powder, dried marjoram, pepper, salt, warm water, olive oil, honey, cider vinegar, sweet rice flour