Savoury Gluten-Free Pizza Crust

This savoury alternative to my Basic Gluten-Free Pizza Crust brings more flavour to pizzas that need a little more panache than a basic crust.

Ingredients:

• 1-1/4 cups warm water
• 3 Tbsp olive oil
• 1/4 tsp (kosher) salt
• 2 Tbsp sugar
• 1-1/4 cups brown rice flour
• 1-1/4 cups white rice flour
• 3/4 cup quinoa flour
• 3-1/2 tsp xanthum gum
• 1/2 tsp rosemary (dried)
• 1/2 tsp tarragon (dried)
• 1/2 tsp thyme (dried)
• 1/2 tsp fresh ground black pepper
• 2 Tbsp fresh chives, finely minced OR 3 Tbsp dried chives

Directions:

1. In a large bowl, stir together the water, oil, salt and sugar. If using fresh chives, add them here too. (If dry chives hold them until step 2.)
2. In a mortar and pestle, add the rosemary, tarragon, thyme, pepper. If using dried chives, add them here. Mottle the herbs until a fine powder. Set aside.
3. In a large bowl, whisk together all of the flours and the xanthum gum. Make sure they are well mixed, especially the xanthum gum. Whisk in the herb mix so thoroughly dispersed.
4. Slowly add the flour mixture to the wet ingredients. Starting with about 1/5th of the mix, making sure it is well mixed in before adding more. Test the consistency before adding the last fifth of the flour mixture: If it is already too starting to crumble apart, hold off on the rest of the flour mixture (but save it in case you do need to add it at the end of step 5). If the dough is still very moist, do add the remaining flour.
5. Once the dough is fairly dry (buy not too dry) and mostly holding together, turn it out on a dry, clean surface (no flour yet!) Knead the dough until it has a consistent texture. If the dough is too sticky (sticking to your hands or the surface), add a little more of the reserved flour (or more brown rice flour if no flour mix left) and knead more. The final consistency should be able to hold together but not sticky.
6. Let rest about 5 minutes.
7. Press evenly and to all edges of a 17in x 14in cookie sheet.
8. Follow the directions from your pizza recipe for topping pizza. Bake at 425º for about 25 minutes, unless otherwise specified by your pizza recipe.

Notes:

Please note that this is version 1.0 - I didn't have one of the ingredients I wanted to use and the co-op doesn't carry it. This version is still good, but watch for version 2.0 coming soon (once I get the flour I wanted from Amazon.com).