• Cooking Time: 10-15 minutes on grill or very hot oven
• Servings: makes 3 12"-14" pizzas
• Preparation Time: 15-20 minutes
• 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 (see recipe or use store bought)
• 3 c. of mozzarella (or combination of Italian cheese of choice)
• meat and veggies of your choice (cooked)
• garlic salt to taste
• oregano to taste
• hot pepper to taste

1. Put hot water in the bowl of a stand mixer and start on low. Add sugar, salt, olive oil, andegg 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. Oil your hands and beginning in center of dough, use your hands to spread dough into a 12"-14” circle. Repeat with remaining dough. 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 3 minutes on the grill or about 10 minutes in the oven. Check to see if browned and crisp. 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, turn it cooked side up, again you will be adding toppings to the cooked side in order to keep the pizza crisp. Add your toppings, then return to oven or grill for another 5-10 minutes or 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.

Our family loves pizza and it is very difficult to get GF pizza at a restaurant that has a dedicated GF pizza oven and staff trained to avoid cross contamination. We find it safer to make our own pizza. The pizza also freezes well, so I often make extras for a night when I don't want to go to the trouble of making it from scratch.