We really wanted some pizza, but ordering out is no longer an option. I found this recipe for gluten-free pizza in one of Donna Washburn and Heather Butt’s cookbooks.
Ingredients:
3/4 C brown rice flour
1/3 C potato starch
1 tsp granulated sugar
1 1/2 tsp xantham gum
1 1/2 tsp bread machine or instant yeast
1/2 tsp salt
1 tsp dried oregano leaves
3/4 C water
1 tsp cider vinegar
1 Tbsp vegetable oil
2 to 3 Tbsp sweet rice flour
Directions:
1. In large bowl, combine brown rice flour, potato starch, sugar, xantham gum, yeast, salt, and oregano. Mix well and set aside.
2. Pour water, vinegar, and oil into the bread machine baking pan. Select Dough Cycle. Allow the liquids to mix until combined.
3. Gradually add the dry ingredients as the bread machine is mixing, scraping with a rubber spatula while adding. Try to incorporate all the dry ingredients within 1 to 2 minutes. Allow the bread machine to complete the cycle.
4. With wet rubber spatula, remove the very sticky dough to prepared pan, spreading out as much as possible. Generously sprinkle with sweet rice flour. With floured fingers, gently pat out dough to fill the pan evenly. Continue to sprinkle with sweet rice flour as required. Form a rim at the edge of the pan. Allow to rise in a warm, draft-free place for 15 minutes.
5. Bake in 400 degree preheated oven for 15 minutes or until firm.
6. Spread with your favorite toppings and return to oven. Bake for 15-20 minutes until cheese is bubbly.
**Some changes that I made. I added my own Italian seasoning instead of just oregano. I did not have sweet rice flour, so I just used potato flour. I baked on a pizza stone which gave it a wonderful flavor.**
This pizza turns out wonderfully. My daughter said it was better than the “old” pizza that we use to make.
