Basic Gluten-Free Pizza Crust

This is a basic recipe for gluten-free pizza crust that you can add to in order to create various types of gluten-free pizza crusts, such as my Savoury Gluten-Free Pizza Crust. It's akin to a thin crust, but a bit thicker, but definitely not a risen crust.

Why you have to start with a different basic pizza crust than in regular gluten-present baking is explained in my post: Binding Gluten-Free Bread & Pizza Dough. Be sure to observe the directions below as this is created in a much different manner than regular pizza dough.

Ingredients:

• 3/4 cup warm water
• 2 Tbsp olive oil
• 1/4 tsp (sea or kosher) salt
• 2 Tbsp sugar
• 1 cup brown rice flour
• 1 cup white rice flour
• 1/2 cup potato starch
• 1/2 cup sweet rice flour
• 3 tsp xanthum gum

Directions:

1. In large bowl, mix together the water, oil, salt, and sugar. Set aside.
2. In a large bowl, whisk together the remaining ingredients being sure they are thoroughly mixed - you don't want a pocket of xanthum of potato starch!
3. Slowly mix the dry ingredients into the wet ingredients until the consistency is mostly dry but still sticking together well.
4. Turn out onto a clean dry surface (no flour yet) to knead. If the dough is sticking to your hands or the counter add a little more of the flour mixture (or brown rice flour if no left over flour mixture). Knead further until the consistency is even and staying together in a ball but not sticky.
5. Let dough rest for 5 minutes.
6. Spread evenly and to all the edges of a 17in x 14in cookie sheet.
7. Follow directions for the pizza you are making to top the pizza. Bake at 425º for about 25 minutes, unless your pizza recipe states otherwise. 

Notes:

I am still working on a yeast-risen version of this recipe which will be much more the consistency of traditional pizza crust. Keep an eye out for that recipe when I have it finalized.