Biscuit Crust Pizza Gluten-Free

1 c. brown rice flour
1 c. potato starch + extra for working with the dough
1 tsp. xanthan gum
1 Tb. baking powder
1 tsp. cream of tartar
3/4 tsp. baking soda
3/4 tsp. salt
1 Tb. sugar
1/4 c. butter
1 large egg
3/4 c. milk (I used Almond Breeze almond milk)

Contadina Pizza Sauce, 1 cup
mozzarella cheese, part skim milk (1 cup shredded)
3 Cheese Blend Grated Cheese (3/4 cup shredded)

Preheat your oven to 400°. Grease a round pizza stone or pan. (I used a stone, so it might take less time to bake on a metal pan. Keep an eye on it.)

In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.

Lightly beat the egg into the milk. Add the wet ingredients to the dry and stir gently with a fork.

Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but to not over stir.

Place the dough on your prepared pizza pan. Put your hand inside a plastic baggie and gently pat the dough out to the edges of the pan. Bake for 5 minutes.

Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10- 18 minutes.

Remove and let sit for 5 minutes before cutting.


Serving Size: Makes 8 wedges 16" pan

Number of Servings: 8

Recipe submitted by SparkPeople user SLACHETKA103145.