Annalise Roberts

Has a web site:
http://www.foodphilosopher.com/

Pizza Crust Ingredients:

• 1.5 cups "Brown Rice Flour Mix" (SEE BELOW FOR RECIPE FOR THIS MIX)
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 packet quick-rise yeast granules (Rapid-rise brand works well)
• 1 teaspoon olive oil
• 3/4 cup plus 1 tablespoon water, heated to 110 degrees Fahrenheit

Spray pizza pan with baking spray and lightly sprinkle cornmeal over entire pan (this step is optional but I recommend it!)

Mix all dry ingredients in large bowl of electric mixer. Put the olive oil and warm water (warmed to 110F in a microwave) into the bowl and mix until just blended. Beat at high speed for 2 minutes.

Spoon the dough onto the center of your prepared pan and use a cake spatula to smooth it out into a thin pizza shape (use warm water or oil on the spatula to prevent sticking, or simply spray your hands with oil and use your hands using the palm of your hand to push the dough down and flatten it out this way, this is how I do it, it's a lot more fast and effective in my opinion).

Cover the pan with a light cloth and let rise in a warm place for 30-40 minutes.

Place rack in lower third of oven. Preheat oven to 425F while pizza is rising.

Bake pizza in pan on rack of preheated oven for 15 minutes or until golden brown.

Remove from oven and either put in a bag to keep in your freezer at this point or put your toppings on (make sure they're not too wet).

Put the pizza (while still in the pan or move it to a pizza stone) and cook for another 10-16 minutes.

"
Brown Rice Flour Mix":

* Brown rice flour x 2 cups
* Potato starch (not flour) x 2/3 cup
* Tapioca flour x 1/3 cup

Mix these all together to make 3 cups of "
Brown Rice Flour Mix".

Hint: Use an extra finely ground brown rice flour--this is very important or the recipe won't work well.

Tips:

• In step 2 I recommend adding a little bit of powdered garlic and/or dried basil and seasonings. This will add flavor to the crust and make the dough a little bit drier and easier to spread out at step 3.

• In step 4 I usually let the rising pizza dough sit in my oven which I have previously preheated and turned off to help get it warm inside. You want it to be
about 80-90 degrees in your oven.

• Use a pizza stone if you have one when you get to step 7 or

• Use a ziplock bag or saran wrap to wrap your pre-cooked crust and freeze it. They freeze really well. I make small 9" pizza crusts all at once and freeze them to use later in the week where all I have to do is add toppings and bake it. It's great.

www.vegiac.com/forums/recipes/663-analese-roberts-pizza-crust.html

changed July 18, 2010