Gluten-Free Pizza

Let's Cook

1. Step 1.

   Mix together in a large bowl or a stand mixer fitted with the paddle attachment: ¾ cup (95g) tapioca starch; ½ cup (70g) brown rice flour; ½ cup (55g) white rice flour; ¼ cup (40g) potato starch; 1 ½ teaspoons xanthan gum; ½ teaspoon salt

2. Step 2.

   Add and stir or mix in on low speed for 1 minute: 1 cup (235g) lukewarm (80° to 90°F) water; 1 egg, at room temperature; 2 tablespoons (25g) olive oil; 1 ¼ teaspoons active dry yeast

3. Step 3.

   Increase the speed to medium-high and mix for 4 minutes or stir the dough until smooth. Grease a large baking sheet or a 12- to 14-inch pizza pan and sprinkle with: 2 tablespoons cornmeal

4. Step 4.

   With an oiled spatula, spread the sticky dough evenly onto the pan as thinly as possible (about ¼ inch). Cover loosely with oiled plastic wrap and let rise until puffy, about 45 minutes.

5. Step 5.

   Preheat the oven to 425°F.

6. Step 6.

   Prick the pizza crust all over with a fork and bake for 12 to 15 minutes. Cover with: Any of the pizza toppings (see Pizza Combinations)

7. Step 7.

   Return to the oven and bake until the cheese is melted and the dough is browned, 5 to 8 minutes. Let cool about 5 minutes before cutting into slices.