CRISPY THIN CRUST PIZZA


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"“GF thin, crisp, but tender crust topped as you choose.”"

Serves makes 3-14" pizzas | Prep Time 15-20 minutes | Cook Time 2-3 minutes to precook crust, 10-15 minutes bake time when topped

Why I Love This Recipe

David enjoys having his friends over for overnights. Teen boys love pizza. I make individual pizzas and everyone can top their own before we bake them. Everyone is happy.


Ingredients You'll Need

Pizza Crust:
1 ½ c. very warm water (if water has a sting to it, it’s too hot
1 T. sugar
1 ½ t. salt
2 T. olive oil
½ c. + 1 T. egg whites (whites from about 4 eggs)
2 T. active dry yeast
2 c. white rice flour
1 c. tapioca flour
1 T. zanthum gum
1 t. vinegar

Toppings:
1 ½ c. pizza sauce (more to taste)
3 c. of mozzarella (or combination of Italian cheese of choice)
meat and veggies of your choice (cooked)
oregano to taste
garlic salt to taste
crushed red pepper to taste


Directions

Put hot water in the bowl of a stand mixer and start on low. Add sugar, salt, olive oil, and egg whites. Beat a minute. Add yeast and beat. Turn off mixer and add flours, zanthum gum, and vinegar and stir by hand until moistened. Then beat for a minute. Place 1/3 of dough on an oiled pizza pan, preferably with holes in it. Use a spatula to spread dough into a 14” circle. Repeat with remaining dough. (Use 2/3 of dough to make a Chicago style Pan Pizza if desired). Let rise while your oven or grill is preheating. Preheat your oven or grill to 500 F- 600 F. I use my natural gas grill because it will reach a temperature of 600 F. When hot, put the pizzas in the oven or grill, close the door and leave for about 30 seconds on the grill or about 1 minute in the oven, then rotate clockwise turning every 30 seconds and checking to see when lightly browned. Turn over and brown very lightly on other side. When brown and crisp, not too brown because you will be cooking it again after adding toppings, remove from oven or grill and place on a wire rack to cool before adding toppings. Putting on a rack ensures no moisture forms under the crust which will make it soggy. When cool, add your toppings, then return to oven or grill for another 5-10 minutes on the grill or longer in the oven, until browned on bottom, crisp, hot, and melty. Serve immediately. Once toppings are added, you can freeze the pizza to cook when you want pizza;. Since it is frozen, it will take longer to cook. Watch carefully so as not to burn the bottom.


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