This recipe makes three 9-inch pizza crusts. Make the pizza crusts on the weekend and freeze them to use at any time during the week for an easy and quick meal. Feel free to vary the toppings to suit your own personal tastes (Just make sure the pepperoni, cheese, or any other toppings you choose does not contain any gluten.)
1/4 cup millet flour
3/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup arrowroot starch
1/2 cup tapioca starch
2 Tbsp almond meal
2 teaspoon xanthan gum
3/4 teaspoon salt
2 Tablespoon sugar
2 1/4 teaspoons instant yeast
3/4 cup warm water
2 eggs (room temperature)
2 Tablespoon olive oil
1 teaspoon apple cider vinegar
Mix together the warm water, eggs, olive oil, and vinegar in a 2 cup measuring cup, set aside.
Mix together the millet flour, brown rice flour, sweet rice flour, arrowroot starch, tapioca starch, almond meal, xanthan gum, salt, sugar, and instant yeast. Add the egg mixture to the dry ingredients and mix until combined. The dough should look like a really stiff cake batter.
Let the dough rest for 10 to 15 minutes.
Prepare the pizza pans (I used three 9 inch pans) with parchment paper and lightly spray them with olive oil. Divide the pizza dough into three balls, and spread each ball in the 9 inch prepared pans. You will want the batter to be evenly distributed. I covered my hands in olive oil to spread and shape the dough. Set the pans aside to let the dough rise for 10 to 15 minutes.
Preheat the oven to 375 degrees Fahrenheit and bake each crust for 10 minutes. Remove the pizza crusts from the oven.
And add the toppings.
Turn the heat up to 400 degrees Fahrenheit and cook for about 15 to 18 minutes. If you want your cheese browner, turn the broiler on for about 1 minute before taking the pizza out. Makes 3 pizza crusts.
Toppings for the Chicken Bacon Ranch Pizzas
Ranch Dressing (I used a dairy free one)
3 roasted chicken breasts, chopped
1 lb bacon, chopped and cooked
mozzarella cheese (I used soy cheese)