Gluten Free Pizza WITHOUT XANTHUM GUM!!

For the Crust:

3/4 cup Organic Tapioca Starch

1/4 Rice Flour

1/2 tsp baking powder (aluminum free)

2 tsp garlic powder

1/2 tsp salt

1/3 cup Parmesan cheese

4 Tbsp melted butter (organic, nonGMO, grass fed, etc preferred)

1 Tbsp water

1 organic pastured egg

-Preheat oven to convection 375 degrees with pizza pan in oven.
-Combine all crust ingredients into mixing bowl and stir/knead with spoon until consistency is doughy and can be kneaded by hand (adjust ingredients if necessary)
-Cut two pieces of parchment paper a length equal to its width
-Place one piece on the counter, apply some oil to the paper, and place the dough in the center.
-Push the dough out as flat and apply some more oil to surface of dough.
-Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)
-Remove top parchment paper (save it for next time)
-Use finger to push a crust up around the dough and round it out a bit (I use a butter knife)
-Apply sauce and toppings
-Remove pizza pan from oven and slide parchment paper and pizza onto pan
-Cook for about 9 - 11 minutes.
-Allow it to cool, cut and serve!

California Pizza Kitchen Dough Recipe

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1 Tbsp. olive oil
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add oil and salt then stir. Add 1 1/2 c. flour and mix well (Use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. If you double the recipe use the dough hook). Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.



TIME TO COOK
Preheat your oven (and your pizza stone, if you want) to 425 degrees. While oven is heating, punch down dough and shape into a disc. Spray your work surface, rolling pin, and pizza stone with non-stick cooking spray. Place dough disc onto work surface. Roll and shape into a circle. (Disregard all of this, by the way, if you’re a stinking dough-thrower). Very gently transfer the dough onto your pizza stone and continue to shape up to the edges of the stone.

4. Using a fork, prick several holes in the crust. Drizzle crust with a little olive oil…

and brush all the way up to the edges. Sprinkle with garlic salt. Both oiling and garlic salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.
5. Bake crust in preheated convection oven for 5 minutes or until golden. Remove from oven.

6. Spread a layer of sauce (if desired) over the surface of the crust. Top with whatever toppings you like (I do the flat stuff, i.e. the meat, first).   Sara does a layer of cheese first to “glue” on the toppings and then tops with a bit extra after.

Then sprinkle with oregano.

7. Return crust to oven and bake 10-12 more minutes or until cheese is melty and the crust is golden brown.

And there you have it. Beautiful pizza, completely non-doughy in the middle, a little crispy on the edges and chewy on the inside.