This gluten-free (dairy-free options) pizza crust recipe is delicious and has won its way into the hearts of my family - just as it will in yours.
In a small bowl, combine dry yeast and warm water. From the 1/4 c. cane sugar, measure out 2 teaspoons and add it to the yeast water. Save the rest of the cane sugar for later use. Stir yeast water with a fork until dissolved. Place a folded towel over the top of the bowl and let sit (sponge) for 15 min. or until bubbly.
Combine the remaining cane sugar, salt, GF Flour Mix, eggs, and xanthan gum in mixing bowl and whisk until fully incorporated. Add the butter and vinegar to the bubbly yeast water.
Pour the wet mixture into the mixing bowl with the dry ingredients and mix on high for two minutes. The batter will start out soupy and then resemble a very thick cake batter.
Divide the dough in half and place the first half on a prepared pizza pan.
Spread the dough out on the pan with wet hands. The dough is quite sticky so I've found it easiest to get my hands wet under the faucet, shake the excess water off, and then spread the dough out using my hands. You'll need to re-wet and shake several times.
You can now stop here and freeze the crusts for later use. Or you continue by pre-baking the crust for 10 minutes in your preheated (400 degree) oven. (If you do freeze your crust, you will need to let it thaw to room temperature before proceeding with this step.)
Next, add pizza sauce and your favorite toppings.
Bake for and additional 10-15 minutes or until cheese is melted and lightly browned.
Note: This recipe makes two GF crusts.