Gluten Free, Corn Free and Dairy Free Pizza Crust

About three months ago we were both diagnosed with food allergies. I won't go into the disappointment because you all know how much we enjoy food, cooking, wonderful flavorful ingredients, etc! So, here we are faced with the challenges of gluten, corn and dairy free cooking. I have to tell you corn sneaks into almost all prepared food items. It doesn't come in the form of corn but comes rather surreptitiously in the form of acidic acid, dextrose, ascorbic acid, maltodextrin, yada, yada, yada! The list goes on! However, we are slowly coming up with recipes to deal with the latest food challenge. Tom was craving pizza. Of course, because he can't eat any of the ingredients of a normal pizza he craved it even more. Even though this pizza didn't taste like pizzas of the past, it was very delicious! We used goat cheeses, Canadian bacon, peppers, Kalamata olives and we made our own tomato sauce.  We topped it with the basil from our hydroponic garden that we're growing in the kitchen window. This recipe is for the crust only. You can put whatever toppings you like. For all of you who are gluten, corn and dairy free we think this recipe is quite good!

SERVES:        4 (makes 2 10" pizza crusts)
PREP TIME:   15 minutes
COOK TIME:   50 minutes

INGREDIENTS:
1 C brown rice flour
1 C white rice flour
1 C tapioca flour
3/4 t corn free xanthan gum
1/2 t salt
1 t baking powder
3 T sugar, divided
1 package yeast
1 1/4 C water, divided
1 T olive oil

PREPARATION:
1. Preheat oven to 400* F
2. In a small bowl, add yeast to 3/4C warm water. Add 1 T sugar and stir until yeast and sugar are dissolved.
3. In a large bowl combine the three flours, xanthan gum, salt, baking powder and 2 T sugar. Whisk together.
4. Make a well in the middle of the flour mixture and add the yeast mixture. Add the olive oil and remaining 1/2 C warm water. Using a wooden spoon, mix all ingredients until well combined.
5. Cover a pizza stone with parchment paper, place 1/2 of the dough in the center and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is very thin. It will be about 10" in diameter.
6. Remove the top parchment paper and place in the oven and bake for 25-30 minutes. There will be cracks in the dough. Remove from oven and repeat the process for the second crust. 
7. Top the pizza with your favorite ingredients and bake for another 20-25 minutes until the cheese is melted and the crust is crispy and lightly browned.
8. Remove from oven, cut and serve. 
NOTE: Since there were just two of us for dinner I baked the second dough, wrapped it and put it in the freezer for next time.

Bon appetit,
Tom and Anita

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Gluten Free, Corn Free and Dairy Free Pizza Crust

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