After trying about 15 different gluten-free pizza dough recipes that I didn’t like, I combined a bunch of things from a few recipes and tried and tried and finally came up with a gluten-free pizza crust that is a big winner!

2/3 cup Brown Rice Flour

3/4 cup Tapioca Flour

2 Tablespoons Potato Flour

2 Tablespoons powdered Milk or powdered Buttermilk

1 teaspoon Cider Vinegar

3 Tablespoons melted Butter

1 Egg

½ teaspoon Italian Seasoning

½ teaspoon Garlic Powder

¾ teaspoon Xanthan gum

1 teaspoon Olive Oil

¾ teaspoon Baking Powder

½ teaspoon Salt

1½ Tablespoons Yeast or 2 packages

1 teaspoon Sugar

1¼ cup warm (almost hot) water

Pre-heat the oven to 425 degrees.

Get a big bowl and mix - rice flour, tapioca flour, potato flour, powdered milk, cider vinegar, Italian seasoning, melted butter, garlic powder, egg, xanthan gum, olive oil, baking powder and salt.

In a separate container (I use my 2 cup measuring cup) add 1 ½ tablespoons or 2 packages yeast (I use Red Star) 1 teaspoon of sugar and 1¼ cup of warm water, stir and let stand so it doubles in size.

Once the yeast has doubled in size, pour it in with the other ingredients and mix with your electric mixer for about 3 minutes. It will be really sticky but keep mixing until it looks smooth, it will climb up the beaters so you have to keep stopping and pushing it down. If it looks and feels too thick, you can add a little more water to thin it a bit. If you are using a Kitchen Aide heavy duty stand mixer, the dough doesn’t seem to ride up the beaters as bad.

Once it is done, use a spatula and scrape all of it onto the pizza pan or cookie sheet, it depends on if you want a round or square pizza. I always sprinkle a thin layer of corn meal on whichever pan I use first, the pizza cooks more evenly and is crispier on the bottom.

The next part is something that will take some time to master, coat both of your hands with oil and start patting the dough to flatten it. You have to keep patting and lightly stretching the dough until it covers the pan. It takes a little while to accomplish this. It needs to be even across the pan while thicker on the edges so it looks like a pizza crust.

You will have to re-oil your hands a few times throughout this process. If you get dough sticking to your hands you will need to go and wash your hands, dry them and re-oil them and start again. Once the dough sticks to your hands, it will continue to keep sticking making it very hard to keep patting the dough because it will keep sticking to your hands.

Once the dough is in the shape of a pizza crust, bake it in the oven at 425 degrees for about 10 minutes or until it is just starting to turn brown. I find that if you cook the crust first for about 10 minutes, it really helps the pizza stay crisp in the middle after you add the other toppings and bake it.