I can’t believe I’ve never posted this recipe. I make this all the time! I guess I should stop hoarding it now. This makes a thick crust on a large pizza stone or in a 10X15 pan. If you prefer a thinner crust, you can cut the recipe in half. You can also make a nice focaccia style bread with this, just shape it into a rounded loaf on an oiled pan, and bake until nicely browned. This is based on a recipe from Carol Fenster.
Gluten-Free Pizza Crust
1 Tablespoon gluten-free dry yeast
2 1/3 cup rice flour blend
4 Tablespoons dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons Italian herb seasoning
1 1/3 cup warm water (105 degrees)
1/2 teaspoon honey
2 teaspoons olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees. Put all the dry ingredients in a large mixer bowl. (If you have one, a stand mixer is awesome for this.) Add the wet ingredients and beat on low until blended. Scrape down the sides of the bowl, then beat on medium for 3 minutes. If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one teaspoon at a time, until the dough resembles soft bread dough or thick cake batter. If you are not using a stand mixer, the dough has a tendency to climb the beater, keep an eye out for this and scrape it down as necessary.
Using a well seasoned pizza stone or a 10X15 pan coated with cooking spray, pour the dough onto the pan. Using a spatula dipped in ice water, smooth the dough out, making the edges a little thicker to contain your toppings. Don’t worry about adding extra water to the dough, it won’t hurt it. Keep dipping the spatula in water to keep the dough from sticking.
Bake the crust for 10 to 15 minutes, until slightly browned. Remove from the oven and top as you normally would. Bake for another 10-20 minutes, or until top is nicely browned.