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| This gluten free pizza dough is perfect for crispy thin crust pizza. |
The basic recipe came from Chatelaine, but since I’m used to whole grain everything I made a few adjustments. Here’s my version of the original.
Gluten-Free Pizza Dough
- 1 cup brown rice flour
- 3/4 cup tapioca flour
- 1/4 cup corn flour
- 2 t baking powder
- 1 t xantham gum or guar gum
- 1/2 t salt
- 2 T ground flax
- 1 t dried oregano
- 1 egg
- 2 T olive oil
- 1 t honey
- 1/2 cup water
Combine dry ingredients in one bowl and wet ingredients in another. Add wet to dry, combine and knead a little bit on a lightly floured surface until it comes together in a nice soft dough. Divide in half.
Roll out on parchment paper about 1/8″ thin and place (parchment and all) on a cookie sheet.
Dress with your favourite toppings (pesto, a bit of tomato sauce, slices of chevre and a sprinkling of mozzarella and parmesan.)
Bake @ 425 for about 15 minutes (until it starts to brown around the edges).
