My sister took my camera to Warped Tour today and is still holding it hostage. The camera on my phone doesn't do this pizza justice. It was freaking delicious.
I don't know if my taste buds are becoming acclimated to gluten free foods, but this crust had an awesome texture and a great flavor. The sauce was so badass. It came from a container in my freezer labeled "pizza," and it had tons of flavor as well. I wish I could tell you what was in it but I have no idea.
I can, however, tell you what was in the crust. I think it's modified from a recipe I found in some cookbook, but it's gotten to the point where it's scrawled on a piece of paper. It makes a small pizza- just enough for little ole me, with lunch leftovers that are yummy reheated with the broiler.
Pizza Crust
1/4 c. (heaping) brown rice flour
1/4 c. millet flour
1/4 c. potato starch
3/4 t. baking powder
3/4 t. xanthan gum
1/4 t. salt
1 t. italian seasonings
1/2 t. sugar
scant 1/2 c. warm water
1/2 T. yeast
2 T. egg beaters, room temp
1/2 T. olive oil
Proof the yeast in the sugar and water while you mix up the dry ingredients in a bowl. Dump the wet stuff in all at once and stir it into a wet dough. Plop the dough on a greased pan and spread it out with a spoon to form a crust with raised edges. Let it rise for a few minutes- it won't take long.
Spread on your pizza sauce, mozzarella cheese, green bell peppers, pepperoni (Hormel is GF), or whatever you want onto the pie.
Bake it at 425 for 20-25 minutes, or until the cheese is melty and the crust is lightly browned. Let it sit for 5 minutes before cutting and chowing down.
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