Patrick's Gluten-Free Pizza Crust

After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 412 Calories

Ingredients

• 2 teaspoons white sugar
• 2 cups warm milk
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 4 teaspoons canola oil
• 1 ½ cups cornstarch
• 3 teaspoons white vinegar
• 1 (.25 ounce) package quick-rise yeast
• 3 ½ cups rice flour
• 3 teaspoons xanthan gum

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.

Step 2

Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.

Step 3

Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.

Step 4

Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.

Step 5

Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.

Step 6

Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.