Undeniably un-ayurvedic, but when you're having a pizza craving, and you're gluten-free, instead of caving in and suffering the dire consequences, try your hand at making your own delicious homemade pizza crust...
Oh, and serve it to your wheat eating friends for pizza night, they'll be shocked at how good this is.
Makes two 12" or 14" pizzas, depending on the thickness of the crust you prefer
Important: a heavy-duty stand mixer will make this dough a breeze.
Have all ingredients at room temperature.
Mix on low speed in a heavy-duty mixer bowl with the paddle attachment for 1 minute:
1 c brown rice flour, toasted if desired (at 325 degrees F for 30 minutes)
1 c white rice flour
1-1/2 c tapioca flour
½ c potato starch
2 tsp xanthan gum (or 3 tbl arrowroot flour)
1 tbl sugar
1 tsp salt
2 tbl active dry or quick rising yeast
Add and mix on low speed for 1 minute:
1 c buttermilk
3 tbl olive oil
1-1/2 tsp rice or apple cider vinegar
2 large eggs
1 large egg white
¼ c very warm (115 degrees to 125 degrees F) water
Increase the speed to medium-high and mix for 4 minutes. Grease or oil two 12" or 14" pizza pans (or tin pie pans with sloping sides).
2 tbl cornmeal or polenta
With wet hands, press the batter onto the pan and spread it evenly. Cover loosely with a clean kitchen towel and let rise at room temperature until puffy, about 20 minutes.
Preheat oven to 400 degrees F. Prick the pizza crust all over with a fork and bake for 15 minutes.
Cover with sauce and other toppings, and continue baking for 10 minutes for thin crust or 15 minutes for thick crust.