Gluten-Free Pizza Crust
1 ¾ C gluten-free all-purpose flour
1 ½ C white rice flour
2 tsp sugar
1 envelope (1/4 oz.) rapid-rise yeast
1 ½ tsp salt
1 ½ tsp Italian seasoning
1 tsp baking powder
1 tsp flaxseed meal
1 ¼ C hot water (120 degrees)
2 tbs olive oil
Combine yeast, sugar, and 1/2 C hot water in a bowl (or measuring cup, in my case) and let it get "foamy" and double, as seen in above photo.
Combine oil and remaining hot water in another bowl. Once the yeast has doubled, combine the two wet ingredients with the dry ingredients. Mix together until a ball forms.
Place ball in an oiled bowl, turn to coat. Cover, and let rise in warm place for 30 minutes (dough will increase but not double in size).
Transfer to floured surface and knead 2 minutes or until dough hold together in smooth ball. Line pizza pan with foil. Punch down dough and transfer to center of prepared pan.
Spread dough as thin as possible using dampened hands (the thinner, the better). Bake at 400 for 5-7 minutes or until crust begins to color.
Top with your favorite ingredients. We did a pepperoni pizza with salami slices. Bake at 350 degrees for 15-20 minutes. Enjoy!