This makes 3 small pizzas.
2 cups brown rice flour
2/3 cup tapioca starch
1 and 1/3 cup potato starch
2 packages gluten free yeast
2 tsp xanthan gum
2 tsp sugar
2 tsp salt
4 egg whites slightly beaten (I used 4 eggs worth of Ener-G egg replacer)
4 TBS olive oil plus more for brushing
1 and 1/4 cup warm water
Dairy free pesto recipe here. Reduce the salt a little bit if you are putting this on with the prosciutto. The prosciutto is quite salty.
Prosciutto (or toppings of choice)
Preheat oven to 400F
1. In a large bowl mix flour, yeast, sugar and salt. Add the egg whites (or replacer), olive oil and water. Using a wooden spoon beat until the dough pulls away from the edges of the bowl.
2. Divide the dough into 3 equal pieces and add a bit of flour until it resembles the texture of "regular" (wheat) pizza dough. Press or roll into the size of three separate pizzas. I put them on wax paper, heavily dusted with brown rice flour. You should be able to lift them off the wax paper without too much trouble. If you can't, add a little more flour to the outside of the dough.
3. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.
4. Put on a greased pan in the oven that is preheated to 400F. Brush with olive oil, and sprinkle GF corn meal on top. Bake for 10-15 minutes until fairly firm but not brown.
5. Add the pesto and prosciutto (or your desired toppings). Heat the grill to low heat. Put the half cooked pizza on for 5-10 minutes making sure the crust does not get too brown. The key with this gluten-free crust is cooking it in the oven first so it is firm enough to go on the grill.
Note: From what I read, Prosciutto can be eaten raw. However, we sauteed it in a frying pan until it was cooked. Something about raw meat didn't go down well with me.
I am posting this on Allergy-free Wednesdays here. Check out all of the other recipes!