Yeasted Gluten Free Pizza Dough

This is actually a convincing pizza.  The worst part was transferring teh dough to the cookie sheet as it is so delicate. But the taste was surprisingly like the "real thing".  If you are reheating up the leftovers, I suggest crisping in a toaster oven or under broil (microwaving pizza doesn't make the best texture). 

This is enough for 4 pizzas. When eating pizza with salad, the two of us only need one pizza. So I'd imagine the full batch below would serve 6-8 people, depending on appetite and other things served.

METHOD
Enough for 4 pizzas

Whisk together in 5 quart bowl:
5.5 oz brown rice flour
9.5 oz gluten free flour (mine was a mix of tapioca starch, potato starch and rice flour)
4.5 oz cornmeal
1 TB granulated yeast
0.75 TB salt
1 TB xanthan gum

 Combine in another bowl:
 1.5 C lukewarm water
1/4 C olive oil
1 egg, lightly beaten
1 TB sugar

Now add the liquids to the dry ingredients, stir. Allow to rest until rises, approx 2 hours.

Use immediately or chill.  Cut into 4 balls and roll out using rice flour. Carefully transfer to baking sheet (unlike gluten doughs this does not hold together well-- plan on babying it).

Pour on the tomato sauce, then sprinkle with cheese and your favorite toppings (I like spinach and feta).





Bake pizza on baking sheets in 425 F oven for 15-20 minutes or until the dough is crisp on the edges and the cheese is bubbling.