GF Pizza Crust

By merehodge

When I was first diagnosed with celiac disease, I was instantly depressed at the
proposition that I might never again eat (good) pizza. To be honest with you, I turn
up my nose at those gluten-free rice crust pre-made pizzas – they are not the kind
of pizza I used to eat and they are not the kind of pizza I crave now. So, I refused
to settle and decided to make my own crusts at home. I was initially daunted at the
thought of making pizza crust because that was not something I had ever made from
scratch in my pre-gluten-free life. I found that gluten-free pizza crust is surprisingly
simple and can definitely be delicious!

Ingredients

• 1 1/2 cups of Jules Gluten Free™ All Purpose Flour
• 1/4 tsp. oregano
• Pinch or two of garlic powder
• 1/2 tsp. salt
• 2 1/2 tsp. rapid rise yeast
• 2 egg whites at room temperature
• 2 Tbs. olive oil
• 1/2 tsp. cider vinegar
• 2/3 cup liquid creamer (soy or dairy), warmed
• additional olive oil

Preparation

Step 1

Whisk together dry ingredients except yeast; set aside. In a large mixing bowl, combine
egg whites, olive oil, cider vinegar and 1/3 cup creamer. Using a stand mixer (preferably),
turn to low setting and slowly add in the dry ingredient mix. Gradually add in remaining
creamer to get a firm but very sticky dough that can still be spread. Pour in the yeast and
beat on high for 3 additional minutes. (Note: this recipe may be mixed by hand with a
fork and very strong muscles!).
Preheat oven to 375° F (static) or 350° F (convection).
Cover a pizza pan (the kind with the holes in the bottom works best) or baking stone with
aluminum foil and lightly oil the foil. Spoon the dough into the middle of the pan and liberally
oil your hands with olive oil to spread into a 12 inch circle. Raise the outer edges so the sauce
won’t spill out.
Cover with oiled waxed paper and let the crust rise about 10 minutes in a warm spot. Poke
holes in the crust with a fork, then bake for approximately 15 minutes in an oven preheated
to 375° F, then lightly brush on olive oil or whisked egg whites on the crust edges. The
cooking time will vary depending on your pan, but the crust should have risen nicely by this
time, and just begun to slightly brown.
Spread with sauce and toppings and cook an additional 20 minutes, or until the cheese is
bubbly. If you add vegetable toppings, I find they taste best if you sauté them in olive oil
before adding to the crust.