pizza pizza

Oh my.

I haven't had pizza in a very long time. There is major love going on here tonight. It's a scalding-hot cheesy party in my mouth, washed down with lemonade.

The recipe: from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman.

Well, it was fast. I don't know about healthy...

1 c. rice flour
1/3 cup potato starch flour
2 T + 2t. tapioca starch
1 1/2 t. baking powder
1 t. xanthan gum
1/2 t. salt
1 t. sugar
7/8 c. water, warmed but not too hot to stick your finger in it
1 T. rapid-rise yeast
1 egg
1 T. veg oil

In a bowl mix the sugar, water and yeast. Let it bubble for a sec. With a hand mixer, beat in the egg and oil. Blend the rest of the ingredients in a separate bowl. Add half to the yeast mixture and beat. Stir in the rest with a spoon. Spread the batter either onto a greased 15" pizza pan or in little individual pizzas like I did. Let it rise 10 minutes and add toppings. Bake at 425 for 25 minutes.

Devour.

*side note: for you hardcore pizza crust fans (I'm more about the toppings), the crust was ~almost~ there. Close. But, of course, not the gluten-filled pizza crust from the days of yore. But close.