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.



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