Gluten Free Pepperoni Pizza Crust That Doesn't Suck

0.33 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA)
1 tbsp Crisco Pure Vegetable Oil
1 large Egg, fresh, whole, raw
1 tsp Yeast fast rising (by RIDE2RIDE)
1 tsp Granulated Sugar
0.25 cup Contadina Pizza Squeeze Pizza
10 tbsp Best Yet Low Moisture Part Skim Mozerella Shredded Cheese (by CHEESYGIRAFFE)
4 fl oz Water, tap

The yeast is purely for flavor, which is why we don't give the batter any kind of "rise time". A good pizza crust uses yeast, and that yeasty flavor is essential.

The cheese added to the batter helps with the consistency. There's a magic spot between 1 and 2 tbsp. More, and your crust comes out too cheesy, like a cheese stick. Not enough, the crust will tend to form a cracker-like consistency. Nobody wants to eat a saltine pizza.

If you have a larger pan, you can make a larger pizza, but things get unwieldy past 10". The timing between when you pull the crust out and when you top it doesn't really matter, except that it shouldn't be more than a half hour lest the crust lose all moisture. So if you're trying to feed more than one pizza, I recommend making a crust for each person, then you can put them 2 to a cookie sheet and cook all together.

Start by nuking the water until it is hot. Add 1 tsp of granulated sugar, and allow to cool to a luke warm. Add 1/2 tsp of yeast, mix well, and let it set up for about 5 minutes.

While you're waiting, grease a 10" pan with sloped sides, and place it on a burner set to medium high heat. If you're using a gas stove, you can delay this step so that you don't burn your pan. Also, grease a cookie sheet

After a few minutes, combine 1 tbsp of the yeast solution with 1 egg and 2 tbsp of vegetable oil. Beat with a fork until it's well mixed. Then add your tapioca starch and about 1 tbsp (a fat pinch) of shredded mozzerella. Carefully fold and press until you've achieved a pancake-batter like consistency. Add additional yeast water or tapioca to achieve the desired result.

With the pan at full temperature, pour your batter into the pan. Yep, you guessed it - we're basically making a pancake. Allow a minute or two for the bottom of the crust to set up. Keep an eye on the edges - once they have gone from a liquid batter ot a dough-like appearance for about 1" on each side, start working around the edge of the crust to separate it from the pan. A good flip here is essential. If you miss it, the final pizza will have an uneven crust. But if you stick the landing, it will be perfect. Flip the crust. Give it another few minutes to cook - however long the first side took, then flip it again. Now we're playing a game - to keep cooking the crust without burning it. So you need to flip it ever minute or so, and keep the pan moving. Our goal here is to cook off excess moisture and avoid a soggy crust. You'll know you've got it when steam stops rising from the pan. Ideally, the entire crust will be golden with a few brown spots. Now remote the crust from the heat, place it on your cookie sheet, and pop in the freezer so it can cool down quickly, Or, you can air cool it, particularly if you're not in a rush. It won't affect the quality. You can use this time to cook other pizza crusts if you like.

In the next step, turn the broiler on to high. While it warms up, you can top your pizza. I like to put a quarter cup of Contadina's sqeeuze sauce, but you can use whatever makes you happy. Then I cover it in a generous layer of well spread mozzerella cheese. Finally, I cover it in pepperoni. When the broiler is ready, pop it in the oven and broil until the cheese starts to brown. Now pull it out, and let it cool.


















Serving Size: Makes 1 10" Personal Pizza

Number of Servings: 1

Recipe submitted by SparkPeople user ANDREWKRAUSE.