This is a really nice recipe. Its crispy bottom and light texture make it one of the nicest pizza crusts I have ever made.

Ingredients:

1 cup Caroline’ all purpose flour mix

1/2 cup light colored Millet flour

1 1/2 tsp baking powder

2 tsp pysillium husk – whole not powder

2 tsp flax meal

2 tsp xanthan gum

1/2 tsp salt

1 1/2 cups 2% cottage cheese

Mix the dry ingredients ingredients together in a bowl. Puree the cottage cheese until smooth in food processor or with a handheld immersion blender. Mix together. Can all be done in the food processor. Will be a bit sticky. Prepare 12″ baking pan by lining it with parchment paper. Dust your ball of dough with some gluten free flour and pat or roll it out to fit your 12″ pizza pan. Place in preheated 450* oven on the highest rack. Bake for 20 min. Remove from oven. Slide the pizza and parchment paper off of pizza pan. Return pan to lower rack of oven to preheat. Leave in oven until it is well heated- while preparing the pizza. Reduce oven to 400*. Flip pizza crust on parchment paper so the golden top crust is now on the bottom. Spread a thin layer of tomato paste over crust. Sprinkle on pizza seasoning . Put on your favourite toppings. When ready to bake take hot pizza pan out of the oven. Brush pan with cooking oil. Slide pizza onto hot oiled pan and return to lower rack in oven a d bake for an additional 10-15 min until cheese is melted and just starting to brown.