Gluten-free/dairy-free pizza crust
What you need:
- 1-1/2 cups of Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 2 tsp Xanthan Gum
- 1/2 tsp sea salt
- 1 Tbs olive oil
- 3/4 cup warm water
- 1 tsp. agave nectar
- 1 egg
- 2 tsp active dry yeast
- Rosemary, basil, oregano to taste
What you do:
- Combine yeast, sugar and water in large bowl and let stand for about 5 minutes.
- Combine dry ingredients in a separate bowl.
- Add the egg to the wet ingredients.
- Combine wet and dry ingredients together.
- Mix with a blender for a minute, when the flour starts to move up the beaters you should add some more flour, just a little at a time.
- Knead the dough like you would with regular bread and add flour until the dough is no longer sticky to the touch but is holding together well.
- Press out dough onto a slightly oiled pizza pan.
- Add your toppings and cook for 15-20 minutes at 425.
- If you want to use it as bread cook it at 400 until is starts to brown on the top a little.
Enjoy!!
