Thin and Crisp Pizza Crust -gluten free

This crust holds together well, tastes great!

Thin and Crispy Pizza Crust
2 cups fine rice flour
1 cup tapioca starch
1 tsp salt
1 tsp guar gum or xanthan gum
1/2 teaspoon baking powder
3 tablespoons sugar
2 tablespoons cooking oil
1 1/4 cup warm water
1 tablespoon yeast
1 teaspoon sugar
Method
In mixing bowl combine rice flour, tapioca starch/flour, salt, guar gum, baking powder, and sugar.  Mix together.
In a two cup measure add the warm water, yeast and 1 teaspoon sugar.  Let sit 5-10 minutes. Stir.
Add to the dry mixture along with the oil and mix with wooden spoon or your hands. Divide in two and flatten each ball of dough onto an oiled 12″ pizza pan. It is easy to spread out the dough if you make your hands really wet and smooth out the dough.  Bake in a preheated 350* oven for 20 minutes.  Bottom will turn golden but top should still be light.  Cool.  Add your pizza toppings and bake in a 400* oven for 10-12 minutes until done.

Yeast growing in the warm water and sugar
I use tapioca starch and rice flour purchased in the Asian section of the grocery store

Dough after being mixed by hand
Divide dough in half and put on well oiled 12″ pizza pans

Make your hands really wet and spread the dough out

the dough may get some cracks but do not worry about that

this is the bottom – golden brown while the top is light coloured

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